This Gluten Free Vegan Chocolate Mint Cake is one beautiful Healthy St. Patrick’s Day Dessert that your guests are going to love with green beer!
Guess what?! I’m going HARD CORE on the St. Patrick’s Day eats because I’m Irish and I’m PROUD. Okay, so I’m just 1/4 Irish but STILL, I feel like it’s my genetic duty to celebrate this day as best as a pregnant girl can. Now, I’m literally a month away from giving birth and I’ve been sober for almost a damn year (#FML), so I need something even more delicious to celebrate St. Patrick’s Day with! Introducing my bad ass Gluten Free Vegan Chocolate Mint Cake. OMG, I will skip the line up outside the Irish pub at 11 AM ANY DAY if it means I can be home stuffing my face with this cake. Sorry Patrick (whoever you are), GIMME ALL THE CAKE.
How to Make My Gluten Free Vegan Chocolate Mint Cake
This Gluten Free Vegan Chocolate Mint Cake is mouthwateringly good. I have no qualms about busting this baby out in September, December or July, so there’s no need to JUST enjoy it for St. Patrick’s Day in March. It’s a winner every time.
If you’re like me (aka. not gluten free and not vegan), you’re likely skeptical that this Gluten Free Vegan Chocolate Mint Cake could be worth serving to burley bearded men who just want to drink cheap green beer this holiday. Let me tell you, you would be wrong, wrong, wrong. This cake is not only surprisingly nutritious made with almond flour and coconut flour that’s rich in fibre, protein and good fats, but is CRAZY moist and decadently chocolately.
This Gluten Free Vegan Chocolate Mint Cake can also easily be made into cupcakes if you prefer, though I am always excited to present (and eat!) a big beautiful layered cake. Just reduce the cooking time to about 10 minutes until set.
Honestly, when there’s cake on the table, I definitely don’t feel like I am missing out on the St. Patrick’s Day festivities. AND if you opt for a tasty Collard Green wrap for lunch, you can TOTALLY justify an extra serving of this cake.
Become an Abbey’s Kitchen Subscriber
Now, I want to know what are some of your St. Patrick’s Day staples?
Would you skip out on green beer to eat this Gluten Free Vegan Chocolate Mint Cake?
Leave me a comment below with your St. Paddy’s day traditions!
Gluten Free Vegan Chocolate Mint Cake
- Dairy free dark chocolate shavings
- Cacao nibs
- Preheat oven to 350 F and lightly grease two 8" round cake pans.
- To a bowl, mix the flax and almond milk and allow to sit in the fridge for 15 minutes.
- To a stand mixer, mix the almond flour, cocoa, coconut flour, baking soda, and salt. Add in the maple, butter and the flax eggs and continue to mix until well incorporated. Manually mix in the chocolate pieces and the mint extract to taste.
- Divide between the two cake pans and bake for 30 minutes, until dry on the top. Allow to cool completely to room temperature.
- Meanwhile, add the butter to a clean standmixer and process until fluffy. Add in the powdered sugar, about 1/2 cup at a time until it reaches a thick buttercream consistency. Add the almond milk to thin it out just a touch and the mint extract and food colouring, to taste and appearance preference.
- Once the cakes are cool, invert one out onto a plate or cake platter. Top with about 1 cup of buttercream and cover the top. Top with the other cake layer and do a rough and thin "crumb coating" with about 1/4 of the remaining frosting. Transfer to the fridge for 15 minutes.
- After 15 minutes of chilling, add the presentation layer of frosting all around the edges and top of the cake. If there is extra, you can fill a piping bag to make little rosettes around the edge.
- To decorate, add chocolate shavings and cacao nibs around the sides and on top. Enjoy!
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.