MINT CHOCOLATE CAKE

GLUTEN FREE VEGAN AND REFINED SUGAR FREE (SWEETENED WITH COCONUT SUGAR!

I LOVE this cake. Fudgy, moist, rich and decadent. I use Coconut Sugar because my body reacts better to it than refined sugar, Coconut sugar has a lower glycemic index, packs with fiber and minerals.

A healthier cake without the guilt!

ENJOY!

 

       

 Adapted from Gluten Free On A Shoestring “Crazy Cake”

I LOVE HER RECIPES!!!

FOR THE CAKE-

  1. Preheat oven to 350 F. Grease two 6″ pans then sprinkle with cocoa powder. Like you would with flour but because this is a chocolate cake, cocoa makes it prettier. A little pro tip! 🙂
  2. 3/4 c Bob’s 1:1 AP GF Blend
  3. 1/4 c Brown Rice Flour
  4. 1/2 c GF Oat Flour
  5.  1 tsp Baking Soda
  6. 1/4 c Cocoa Powder
  7. 1/2 tsp Sea Salt
  8. 1 c Coconut Sugar
  9. Mix all the dry in a bowl then add the following wet ingredients.
  10. 3 oz of Olive Oil
  11. 1 c Brewed, Warm, Cold Pressed Decaf Coffee (OR USE WATER but coffee brings out the natural chocolate flavor)
  12. 1 Tbl Vinegar (I used Distilled)
  13. 6 Drops of DoTerra Peppermint Oil (OR start with 1/4 tsp mint extract)
  14. 1 Tsp Vanilla extract
  15. Add all the wet to dry and still until combined. pour into two 6 ” prepared pans.
  16. Bake for about 20 minutes at 350 F or until toothpick is cleaned, cake springs back and pulls away from edges.
  17. Let cool.

Chocolate Frosting-

1. 3/4 c Soy free Earth balanced

2. 1 1/4 c of Confectioner’s sugar or My PALEO Confectioner’s sugar. See below.

3. 1/2-3/4 (I used 3/4 c) c Cocoa Powder (depending on how rich you like it.

4. 2 Tbl of GF oat milk (or whatever vegan milk you have)

5. Pinch of salt

6. 1/2 tsp Vanilla extract

7. 3 drops of DoTerra Peppermint oil (or start with 1/8 tsp Mint extract)

Directions-

1) Cream the Earth Balance and confection’s sugar. Add the remaining ingredients. Adjust flavors as needed. Place in fridge until needed.

NOTES-

  1. Paleo Confectioer’s Sugar- Blend 2 cups Coconut sugar and 2 Tbl Tapioca Starch in Vita-Mix until a powder. I always have this around to use for glazes also.
  2. You can obviously play with flavor combos.
  3. Double Recipe for ONE 9 inch layer or a standard bundt cake.