YIELD: 8-inch two or four-layered cake
PREP TIME: 15 minutes
COOK TIME: 25 – 28 minutes
TOTAL TIME: 40 – 43 minutes + time for decorating
Super easy to bake moist layered mint chocolate chip cake with a creamy peppermint frosting! A perfect dessert for any occasion! My son actually helped me bake this cake for his own birthday. He is such a sweet boy and I love him so much!
Ingredients
- 3 cup Metta Gluten Free flour
- ½ cup sifted cocoa powder
- 2 cups sugar
- ¾ cup oil (any neutral oil, I prefer extra virgin olive oil)
- 2 cups water
- 2 Tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
Vegan Frosting
- 2/3 cup vegan butter, softened not melted
- 6 cups powdered sugar (organic, which tends to be vegan)
- 1 ½ tsp peppermint extract
- 2-3 drops green food coloring
- 1-2 Tbsp non-dairy milk
Instructions
- Preheat oven to 350 degrees F. Grease and sprinkle with a dry Metta GF flour two 8-inch cake pans and set them aside.
- In a large bowl, combine all the dry ingredients and mix well. Then add all the wet ingredients. Mix everything well until smooth.
- Distribute the cake batter evenly in the two cake pans. Bake for 25- 28 minutes. Make sure to test with a skewer in the middle of the cakes. They should come out pretty clean. Let the cakes cool completely.
- While the cake cools, make the frosting in an electric mixer bowl. Start by beating the softened butter for a bit until smooth. Slowly add the powdered sugar until smooth. Then add the peppermint extract and green color. If the frosting is too thick, add the extra milk.
- Place the first layer of cake on a cake stand and spread half (or whatever amount you desire) of the frosting on the cake. Place the second cake on top and spread the remaining frosting on the top. You can also choose to make a 4-layer cake by slicing the two cakes in half and spreading ¼ portion of the frosting in between each layer.
- Refrigerate the cake for 30 minutes for the frosting to firm and then enjoy!
- Store the leftover cake in a sealed container and eat within a week. It can be stored in the freezer for up to 6 months.
This recipe was adopted and modified from https://thebigmansworld.com/vegan-mint-chocolate-cake/
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
