Mint Chocolate Chip Cake

Mint Chocolate Chip Cake

One of the most popular cakes I ever made back in my bakery days was the Mint Chocolate Layer Cake.

I am more than thrilled about this, because mint chocolate is one of my favorite combinations too!

Now here it is again and better than ever ~ the Mint Chocolate Chip Cake

I’ve got another new chocolate cake recipe for you and of course it is all veganized for everyone’s enjoyment!

Mint Chocolate Chip Cake

But first I want to talk for just a minute about mint extract.

There are so many different options for buying mint extracts and they range by brands and also by prices.

I can get a small bottle for about $1 in my local Shop Rite but I find that it will give my cakes and pastries more of a toothpaste taste than anything else, so I try to stay away from that low grade stuff whenever possible, or use it sparingly as a little goes a long way!

There is one more thing to consider and perhaps you just haven’t noticed, but there is Mint Extract and then there is Peppermint Extract.

Mint Extract is most often a combination of Spearmint and Peppermint together.

Whereas Peppermint Extract is just that~ Peppermint.

Maybe you wouldn’t even notice a difference in your cakes and pastries from brands, to grades, to specific varieties of mint being used; but some people do notice the subtle nuance of using one over the other.

The best way to describe the difference between the two is that Spearmint is the taste you get when you have a stick of Spearmint Gum; whereas Peppermint has a high level of menthol..

That menthol is going to give you a cool mouthfeel; in a way it will seem like it is stronger mint flavor because of that.

I find that using straight up peppermint extract in my recipes (especially those that have chocolate in them) give it a much better flavor than one of those “mint” extracts that has levels of spearmint that I am just not sure how to measure.

And 9 times out of 10 (ok 100% of the time) I am pairing mint with chocolate anyway, so the straight up real deal Peppermint Extract is the winner in my book.

I am also going to share a quick way to make your own mint extract with the abundance of mint that is growing in your neighbors yard! LOL

Yes, I got permission to use a bunch of it!

So let’s first get to the making of the New Improved Vegan-ized Version of the Mint Chocolate Chip Cake and then be sure to go all the way through to the end of this post for the homemade Mint Extract recipe!

Mint Chocolate Chip Cake

Mint Chocolate Chip Cake
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)
  1. For the Cake:
  2. Combine ground flax seed with the 9Tbs of hot water and whisk smooth
  3. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  4. Combine the flour, sugar, salt, baking powder & soda together in a large mixing bowl
  5. Combine the coconut oil, 1½ cup boiling water and cocoa powder together and whisk smooth
  6. Add the cocoa mixture and the flax eggs mixture along with the vanilla extract to the flour mixture and whisk smooth
  7. Pour batter into 3 greased and parchment lined 7" 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
  8. 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
  9. For the Buttercream:
  10. Combine the vegan butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
  11. Whip on medium to high speed for about 3 minutes.
  12. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt and flavors. .
  13. Stop mixer and add the sifted confectioners sugar all at once.
  14. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
  15. Scrape the bowl again and then while mixing on low speed slowly drizzle in the almond milk
  16. Increase speed to high and whip for another 2 minutes
  17. 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
  18. For the Ganache:
  19. Bring the milk to a boil and pour over the chopped chocolate, whisk smooth.
  20. Cool for at least an hour before pouring over cake

Homemade Mint Extract Recipe

Homemade Mint Extract
There really is no "recipe" you are basically just putting as much as you have into a jar that will hold it, add vodka or for the non alcoholic version, vegetable glycerin to cover the leaves and that is that.
So you can make as much or as little as you like depending on how much mint you have on hand.
The extract have to nature for at least 2 months though for best flavor so be sure to plan ahead!
Serves: 1 12 ounce jar
  1. Remove the stems from the mint and discard.
  2. Rough chop the leaves, or crush them to release the oils
  3. Add to the jar and cover with vodka or vegetable glycerin
  4. Store in a cool, dark place for at least 2 months and up to 1 year




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  1. This new recipe looks amazing Gretchen! Just one question though, I noticed with your new vegan chocolate cake the ratio of cocoa powder to sugar is almost 1:2. Normally from other recipes on the internet I’ve found that the ratio is 1:4 at the very least. Is this chocoalte cake a more bitter recipe? Also can coconut oil be replaced by butter or vegetable oil? Thanks

    1. Thanks! Yes this is my original “Black Chocolate cake” recipe I converted from my non vegan days and it is very dark, not really bitter (in my opinion) but many love it so you will have to see for yourself if you do also!
      Yes to any oil will be fine

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