Monday, March 16, 2015

Vegan Gluten-Free Andes Mint Chocolate Cake

       I think I have an addiction to chocolate and mint!  But that's okay, right? I mean, some of my most popular posts so far have been chocolate/mint combinations.  So today I bring you yet another...this one was inspired by an Andes mint!  I hope you enjoy!

You'll need:

1 cup sugar

1/2 cup brown sugar

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

1 tbsp vinegar

1 tbsp vanilla extract

2 tsp Peppermint Extract

½ cup Enjoy Life Mini Chocolate Chips

1 cup hot water

       Preheat the oven to 350°F.  Grease two 9" round cake pans.
       In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, 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 chocolate chips.
        Add the hot water to the batter and mix well, until batter thins out.  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.

Chocolate Mint Cream Frosting

3 cups powdered sugar

¼ Cup Cocoa Powder

1 tsp vanilla extract

2 tsp Peppermint Extract

Coconut milk

       In a bowl using an electric mixer, cream the shortening until smooth.  Add in two cups of powdered sugar and cream together until the shortening is thick and crumbly.
       Add in the Cocoa and extracts add a splash of coconut milk then whip together.  Add in another 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.  Serve and enjoy!

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