Gluten Free Vegan Mint Chocolate Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Deep, dark chocolate cake layers get their rich color from unsweetened cocoa powder, with hot water and neutral oil keeping the crumb impossibly moist and tender. The batter comes together in one bowl and bakes up into two soft, springy rounds that cool into the perfect base for frosting. On top, a fluffy peppermint buttercream — whipped until it holds soft peaks — brings that classic cool, sweet contrast to the deep cocoa layers. A scatter of chocolate shavings finishes it off with a little crunch and a bakery-worthy look. It's an easy layer cake to build ahead, and it's a great pick for a gluten free dessert table.

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Ingredients

12 servings

For the cake

1 cup plant-based milk
Silk Original Almond Milk Blue Diamond Almond Breeze Unsweetened Original Almond Milk Silk Unsweet Almond Milk, 64 fl oz Blue Diamond Almond Breeze Original Almond Milk Silk Organic Unsweet Soy Milk - 64 fl oz
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1 tbsp apple cider vinegar
1 ¾ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup unsweetened cocoa powder
1 ¾ cups organic cane sugar
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
1 cup hot water
½ cup neutral oil
2 tsp pure vanilla extract

For the mint buttercream

1 cup vegan butter, softened
3 ½ cups powdered sugar, sifted
3 tbsp plant-based milk
1 ½ tsp peppermint extract
¼ tsp fine salt

For serving

vegan chocolate shavings or chips, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
Stir together the plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.

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