Mint Chocolate Chip Cake

Mint is a hit or miss in desserts for some, but don't knock it 'til you try it in this mint chocolate chip cake! You can make the mint flavor as subtle or strong as you'd like. Also, look at that color contrast. Insert heart-eyed emoji here.

Mint Chocolate Chip Cake [Vegan, Grain-Free]

Ingredients

For the Cake:

• 1 1/2 cups plus 3 tablespoons all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 7 tablespoons coconut oil
• 1 1/2 cups boiling water
• 3/4 cup Dutch process or natural cocoa powder
• 6 tablespoons ground flax seeds
• 9 tablespoons hot water
• 2 teaspoons vanilla extract

For the Buttercream:

• 1 1/2 cups vegan butter
• 1 1/2 cups solid vegetable shortening
• 6 cups vegan confectioners sugar
• 3 tablespoons non-dairy milk
• 1 teaspoon vanilla extract
• 3-4 teaspoons peppermint extract
• 1/4 teaspoon salt (or if vegan butter is salted, leave this out)

For the Ganache:

• 4 ounces vegan chocolate
• 6 tablespoons non-dairy milk

Preparation

For the Cake:

1. Combine ground flax seed with the 9 tablespoons of hot water and whisk smooth.
2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste.
3. Combine the flour, sugar, salt, baking powder, and soda together in a large mixing bowl.
4. Combine the coconut oil, 1 1/2 cup boiling water, and cocoa powder together and whisk smooth.
5. Add the cocoa mixture and the flax eggs mixture along with the vanilla extract to the flour mixture and whisk smooth.
6. Pour batter into 3 greased and parchment lined 7-inch cake pans and bake immediately in a preheated 350°F oven for approximately 22 - 25 minutes or until the layers are springy to the touch when you gently press the centers.
7. Cool cakes in the pan then flip them out onto a cooling rack to cool completely while you prepare the buttercream recipe of your choice

For the Buttercream:

1. Combine the vegan butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
2. Whip on medium to high speed for about 3 minutes.
3. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt and flavors. .
4. Stop mixer and add the sifted confectioners sugar all at once.
5. Mix on low speed until incorporated, scrape the bottom and sides of the bowl, and then mix on high speed for 3 minutes.
6. Scrape the bowl again and then while mixing on low speed slowly drizzle in the non-dairy milk.
7. Increase speed to high and whip for another 2 minutes.
8. Add the mint extract and the green food color (if using) adjust the extract to your taste, so start with just 2 teaspoons and add each one as needed.

For the Ganache:

1. Bring the milk to a boil and pour over the chopped chocolate, whisk smooth.
2. Cool for at least an hour before pouring over cake.

https://www.onegreenplanet.org/vegan-recipe/mint-chocolate-chip-cake/