A delicious & healthier Chocolate Mint Cake that’s both decadent and dairy free. Topped with a simple 3-ingredient icing, this cake is completely ready to within one hour!
My oh my do I have a dessert recipe for YOU! I told you on Friday that I had something mint-flavored planned to go up today, and now you know I was referring to this chocolate mint cake. ….because mint=green and green=St. Patty’s Day. MMMMM yup we’re going with that, despite the fact that the only “green” in or on this recipe are the two mint leaves. Ha!
My weekend was spent creating two different recipes, attending a barre class Saturday morning, going out with my brother Saturday night, and taking a hike in the park with Miguel and Layla yesterday afternoon. Oh, and watching the SERIES finale of Downton Abbey last night. Since I’m writing this post before the final episode, I can’t really comment on how it ends because I don’t know yet, but I can say I’m pretty sad for it to be over with, though I think the timing is right. The show doesn’t really have anywhere else to go, but it’s such a drama-filled and snarky show that I know I’m going to miss it.
Ok but now I have to talk about the elephant in the room….
This cake. Let me start by saying a few different things. First off, I found this cake significantly easier to “get right” than cookies. When I make or attempt to make cookies, they take me a minimum of three tries until they’re perfect. But this? This wasn’t nearly as difficult as I thought it would be. I DID forget the milk at first and right as I was about to say “good enough” and bake the cake anyway, I googled “how thick should cake batter be?”, to which some website informed me that the batter should be runny rather than thick. THANK YOU GOOGLE. Thank you for providing me with insight every day—I’d be lost without you. Another thing I want to say is that, since this cake wasn’t SO bad, I’m truly going to attempt a 30 minute cake next time around. I’m not entirely sure how since this recipe probably ended up taking about an hour after prep, bake, cool down, and icing time was done. So worth it of course, and I didn’t want to go my entire blogging career without creating a cake recipe, but I am determined to find a way to make a 30 minute cake. Mark my words!
If you’re a regular cake baker then I probably don’t need to tell you, but the reason this cake takes so long is because it requires 30 minutes to bake and then another 15-20 or so for the cake to cool off before you can ice it. Even though I prefer quick recipes on a daily basis, sometimes you just NEED cake. No seriously… the only reason this cake happened is because I had a serious cake craving. ….and because I really wanted to photograph a cake on a cake stand. <—that’s literally what my life has become. I daydream about food but I also daydream about food photos. Ahhh well…
While this cake isn’t crazy healthy, I did make some healthy substitutions. This recipe uses coconut oil instead of butter, half raw cane sugar and half maple syrup instead of all white sugar, almond milk instead of condensed milk/whole milk/any other kind of dairy milk (..which I just realized means this cake is in fact dairy free…yay!), and applesauce instead of shortening.
TIP: This is kind of a no-brainer, but make sure when you do the toothpick test, make sure it comes out completely clean. The bake time is APPROXIMATELY 30 minutes, so don’t just assume it’s done after 30 minutes. Stick a toothpick in the center and if it comes out clean, then it’s done.
TIP: I used peppermint in both the cake batter AND the icing, but feel free to use it in just one or the other. Also, do some taste testing yourself—the amount I used in the cake made the cake have a MILD mint flavor, with a stronger mint flavor in the icing. I’d start with 1/2 tsp in both and let your tastebuds figure out how minty you want the cake/icing to be. <—just a suggestion!
That’s all I got! Despite the bake time, I hope you make this chocolate mint cake—if you do, tag #thealmondeater on Instagram.Print
Chocolate Mint Cake
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 1 cake 1x
- 2 cups whole wheat flour
- 1/2 cup raw cane sugar OR white sugar
- 1/2 cup unsweetened cocoa powder
- 3 tsp baking soda
- 1/4 tsp salt
- 4 eggs
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk
- 1/2 tsp peppermint extract*
- 2 cups powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1/4 cup+2 tbsp unsweetened almond milk
- 1 tsp peppermint extract*
- Preheat oven to 350°.
- Combine flour, sugar, cocoa, baking soda, and salt together in a large bowl; set aside.
- In a separate bowl, combine eggs, oil, syrup, applesauce, vanilla, milk, and peppermint, making sure to melt coconut oil in a separate bowl before pouring it into the mix.
- Fold wet ingredients into dry, combining everything with an electric mixer.
- Grease a 10 inch cake pan with coconut oil and then pour cake batter into pan, using a spatula to smooth the batter out if needed.
- Place pan in oven and bake for approximately 30 minutes, sticking a toothpick in the center of the cake to make sure cake is baked all the way through.
- While the cake is baking, make the icing by combining powdered sugar, cocoa, milk, and peppermint, mixing well with an electric mixer.
- Place icing in the refrigerator, allowing it to thicken while the cake is baking.
- Once cake is done, remove from oven but keep in cake pan for 15 minutes, allowing time for it to cool off a bit before transferring to a cooling rack for it to cool completely.
- Once cake is completely cooled off, ice cake, top with chocolate shavings if you wish, and enjoy!
*Feel free to add more or less depending on preference
Q: Do you find cakes or cookies easier to make? Did you watch the Downton Abbey finale?!