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–+ servings
Vegan Andes Mint Cake

Andes Mint Cake

Be sure to read the Notes for Success section above the recipe!
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Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings 10

Ingredients
  

For the Mint Creme:

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

Be sure to read the Notes for Success section above the recipe!
Storage Andes Mint Cake can be kept at room temperature for just a couple hours, if it is too warm the cake will start to droop therefore it is best to keep refrigerated and it will stay fresh for up to 1 week. Freeze wrapped well for longer storage up to 1 month
Tried this recipe?Let us know how it was!