Mint Chocolate Chip Cake
Prep time
Bake time
Total time
This is a building on recipes project, but a more simple one this time. You can prepare the buttercream while the cakes are baking and the ganache too.
Serves: 1- 7" cake
  • For the Cake:
  • All Purpose Flour 1½ cups + 3 Tablespoons (212g)
  • Granulated Sugar ¾ cup (150g)
  • Salt ½ teaspoon (3g)
  • Baking Powder 1½ teaspoon (6g)
  • Baking Soda 1½ teaspoons (6g)
  • Coconut Oil 7 Tablespoons (98g)
  • Boiling Water 1½ cup (360ml)
  • Dutch Process or Natural Cocoa Powder ¾ cup (70g)
  • Ground Flax Seeds 6 Tablespoons (48g)
  • Hot Water 9 Tablespoons (135ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • For the Buttercream:
  • Vegan Butter 1½ Cups (3 sticks) (336g)
  • Hi Ratio Solid Vegetable Shortening 1½ Cups (336g)
  • Vegan Confectioners Sugar 6 cups (720g)
  • Almond Milk or any milk alternative of your choice 3 Tablespoons (45ml)
  • Vanilla Extract 1 teaspoon1
  • Peppermint Extract 3-4 teaspoons
  • Salt ¼ teaspoon *I find Earth Balance Butter to be salty so I leave it out- it is your option
  • For the Ganache:
  • Vegan Chocolate 4 ounces (113g)
  • Milk Alternative *I like soy or oat milk here 3 fl oz (6 Tablespoons)
  • Coconut oil 2 teaspoons *I add this to make sure the finished drip doesn't crack, as vegan ganache tends to do that CLICK HERE FOR MORE
  1. Grease & parchment line 3-7" cake pans and preheat the oven to 350°F
  2. For the Cake:
  3. Combine ground flax seed with the 9Tbs of hot water and whisk smooth
  4. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  5. Combine the flour, sugar, salt, baking powder & soda together in a large mixing bowl
  6. Combine the coconut oil, 1½ cup boiling water and cocoa powder together and whisk smooth
  7. Add the cocoa mixture and the flax eggs mixture along with the vanilla extract to the flour mixture and whisk smooth
  8. Pour batter into 3 greased and parchment lined 7" cake pans and bake immediately in a preheated 350°F oven for approximately 25-30 minutes or until the layers are springy to the touch when you gently press the centers
  9. 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
  10. For the Buttercream:
  11. Combine the vegan butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
  12. Whip on medium to high speed for about 3 minutes.
  13. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt and flavors. .
  14. Stop mixer and add the sifted confectioners sugar all at once.
  15. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
  16. Scrape the bowl again and then while mixing on low speed slowly drizzle in the almond milk
  17. Increase speed to high and whip for another 2 minutes
  18. 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
  19. For the Ganache:
  20. Bring the milk to a boil and pour over the chopped chocolate, whisk smooth.
  21. Cool for at least an hour before pouring over cake
Chocolate mint cake can be left at room temperature for up to 3 days in a cool environment, if it is too warm the cake may droop, but iot won't go bad.

For longer storage keep refrigerated wrapped to prevent drying for up to 1 week.
Recipe by Gretchen's Vegan Bakery at