Vegan Andes Mint Cake ~ The best dessert to serve all year round!
Thin layers of moist chocolate cake with a unique Andes Mint filling!
Since Andes Mints are not vegan we have to get a little bit creative and make our own!
The added decor of homemade Andes Mint wedges are optional but it really makes this cake pop!
Alternating layers of ganache and mint cream with a subtle mint cake soak
The mint syrup is completely optional as well, but I did like the added zing of mint in every bite
CLICK HERE TO WATCH THE FULL YOUTUBE VIDEO FOR HOW TO MAKE THIS CAKE
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success & Substitutions:
The chocolate cake recipe listed below works great with a 1:1 Gluten Free Blend! With no additional changes are needed to the recipe!
I had about 1½ cups of buttercream leftover since I did not ice the outside of the cake
Buttercream stores in the refrigerator for up to 1 month or the freezer for 3 months
As you will see in the video tutorial I used a stainless steel cake ring to build this cake
Whenever I have a multi layer cake with soft fillings like this one I will always implement a cake ring to ensure a sturdy build
If you do not want to buy a cake ring, just use an appropriate sized spring form pan with the bottom removed, it acts as the same thing!
I don’t usually urge you to buy things, but to me the acetate cake strips are worth the investment!
You can also re use them by wiping them clean after unmolding the cake!
A note 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
However 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.
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 and there are differences between the two
Mint Extract is most often a combination of Spearmint and Peppermint together.
Whereas Peppermint Extract is just that~ Peppermint.
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 and 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 have levels of spearmint which I am just not sure how to measure.
And nine times out of ten (OK 100% of the time) I am pairing mint with chocolate anyway, so the real deal Peppermint Extract is the winner in my book.
For the Best Peppermint Extract I go to OliveNation!~ *not sponsored
Andes Mint Cake
Ingredients
For the Mint Creme:
- 1 Recipe Buttercream
- Mint Extract 2 teaspoons 10ml
- Green Food Color 2 drops
For the Andes Candy Chocolates:
- Softened Vegan Butter 2 Tablespoons 28g
- Confectioners Sugar ¾ cup 90g
- Mint Extract ½ teaspoon
- Green Food color 1 drop
- approx 1 cup melted Vegan Melting Chocolate
For the Mint Simple Syrup *optional
- Sugar ¼ cup 50g
- Water ¼ cup 60ml
- Mint Extract 1 teaspoon 5ml
Instructions
- Grease & parchment line 4-7" cake pans
- Preheat your oven to 350°F
- Prepare the chocolate cake recipe as per the instructions on that recipe post but divide the batter equally between your 4-7" greased & parchment lined cake pans
- Bake for approximately 20-25 minutes or when a toothpick inserted into the center comes out with moist crumbs
- Cool the cake layers in the pans until you can safely touch them without burning yourself & flip them out onto a cooling rack to cool completely
- Prepare the optional mint syrup by combining the sugar & water together in a sauce pot & bring to a boil.
- Boil for 1 minute then remove from heat & add the mint extract, reserve & cool until needed
- Next prepare the buttercream recipe and at the last stage of mixing add the mint extract & the green food color
- Prepare the ganache recipe and allow to cool at room temperature until needed
- Prepare the Andes Copy Cat chocolate mint candies *optional
- Line a 5" pan with plastic wrap and pour ½ cup of the melted chocolate into the pan, let it set
- Mix the softened vegan butter with the confectioners sugar until light & fluffy then add the mint extract & the green food color
- Press the mint creme mixture into the bottom of another 4" cake pan lined with plastic wrap & freeze solid
- Once it is solid remove from pan & pull off the plastic wrap, place it carefully into the chocolate lined cake pan and press to seal the edges
- Now pour the remaining ½ cup of melted chocolate over the mint creme & refrigerate to set
- Cut the Andes Candy with a hot knife into wedges to decorate the top of your cake
- Assemble the cake as shown in the video tutorial by alternating the mint soaked cake layers with the mint buttercream and then the ganache layer.
Gretchen I’ve enjoyed watching you create the best recipes which I have been able to duplicate…THANK YOU so much for sharing your knowledge with us. I wanted to know where I can find the ingredients and measurements for your recipes on Crumb Boss and Steph the producer?
Hi Anna thank you. All the old videos are here
I no longer share non vegan recipes though. Since December of 2019 decided to shut down the non vegan website as it was conflicting me emotionally and financially for many years. I hope you will try the vegan recipes you won’t miss a thing!
This recipe sounds very tempting. Could I use actual mint for flavoring the buttercream?
Yes definitely!