Back by popular demand! Today I bring you another peppermint and chocolate flavor combination. This time around, I decided to change it up by adding a third flavor: coconut!!! Three amazing flavors all in one delicious cake...who could ask for more? I hope you enjoy this recipe!
1 cup sugar
1/2 cup brown sugar
1 3/4 cups gluten-free all-purpose flour
2 tsp xanthan gum
1 cup dark cocoa powder
1 tsp cinnamon
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1/2 cup coconut oil
½ cup pumpkin puree
1 cup coconut milk
(I used a Seasonal Chocolate Mint Coconut milk)
1 tbsp vinegar
1 tbsp vanilla extract
1 tsp Peppermint Extract
1 tsp Coconut Extract
½ cup Lily’s Chocolate Chips
1 cup hot water
Preheat the oven to 350°F. Grease two 9 inch round cake pans.
In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whip together coconut oil, pumpkin, coconut milk, vinegar, and extracts. Then slowly add the liquid mixture to the dry ingredients and stir until combined. Next, fold in the coconut shreds and chocolate chips.
Add the hot water to the batter and mix well, until batter becomes thin. Pour evenly into the prepared pans and bake for about 20 - 25 minutes or until a toothpick comes out clean.
Once the cakes have finished baking, allow to cool completely before frosting.
Mint Coconut Cream Frosting
1 1/2 cup coconut palm shortening
3 cups powdered sugar
1 tsp Peppermint extract
½ tsp Coconut Extract
Coconutmilk, as needed
In a bowl using an electric mixer, cream the shortening until smooth. then, add in two cups of powdered sugar and mix together until the shortening is thick and crumbly.
Next, add in the vanilla extract and a splash of coconut milk. Add in the final cup of powdered sugar, followed by just enough coconut milk to make the frosting nice and smooth. Continue mixing until creamy.
Assemble the layers, then fill and frost the cakes. To top it off, add a sprinkle of shredded coconut. Then Serve and enjoy!