The best dessert to serve all year round!
Vegan Andes Mint Cake
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!
Of course the added decor of homemade Andes Mint wedges are optional but it really makes this cake pop!
Or for the purist, just ice this one up traditional style!
Alternating layers of ganache and mint cream with a subtle mint cake soak
The mint syrup is completely optional but I loved the added zing of mint in every bite
WATCH THE VIDEO FOR HOW TO MAKE THIS CAKE
As you will see in the video tutorial I used a stainless steel cake ring to build this cake. However you can absolutely build this cake traditionally! With buttercream damn to hold in all the filling!
Not sponsored by any product or company below
Notes for Success
The chocolate cake recipe listed below works great with a 1:1 Gluten Free Blend!
I had about 1½ cups of buttercream leftover since I did not ice the outside of the cake but if you ice it traditionally you will need all the icing
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
- 1 Recipe Chocolate Cake
- 2 Recipe Ganache
For the Mint Creme:
- 1 Recipe Buttercream
- 2 teaspoon Mint Extract 10ml
- 2 drops Green Food Color
For the Andes Candy Chocolates:
- 2 Tbs Softened Vegan Butter 28g
- ¾ cup Confectioners Sugar 90g
- ½ teaspoon Mint Extract
- 1 drop Green Food color
- 1 cup Vegan Chocolate
For the Mint Simple Syrup *optional
- ¼ cup Sugar 50g
- ¼ cup Water 60ml
- 1 teaspoon Mint Extract 5ml
Instructions
- Preheat your oven to 350°F & Grease & parchment line 4-7" cake pans
- Prepare the chocolate cake recipe as per the instructions on that recipe post but divide the batter equally between 4-7" greased & parchment lined cake pans
- Bake for approximately 20 minutes or when a toothpick inserted into the center comes out with moist crumbs
- Cool in the pans until you can safely touch them without burning yourself then flip them out onto a cooling rack to cool completely
- Prepare the optional mint syrup by combining the sugar & water together in a small 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 according to the recipe instructions & at the last stage of mixing add the mint extract & the green food color
- Prepare the double amount ganache recipe & allow to cool at room temperature until needed
- Prepare the Andes Copy Cat chocolate mint candies *optional
- Line a 5" pan with plastic wrap & 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 & press to seal the edges
- Now pour the remaining ½ cup of melted chocolate over the mint creme & refrigerate to set *video visual helps to clarify all this!
- 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 & then the ganache layer.
Video
Notes
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!