I am not usually a huge fan of mint, but when I saw peppermint extract in the supermarket, I was curious. I combined a vegan peppermint frosting with a vegan chocolate fudge cake, and I have to say, I think I'm a mint chocolate convert!
The rich vegan chocolate cake layers pair fantastically with the lightly flavoured peppermint frosting. The thick chocolate ganache and peppermint chocolates just finish the cake off perfectly.
For the chocolate cake
This chocolate cake is vegan friendly and uses avocado for a rich, delicious flavour. Start with whizzing an avocado in a food processor until it's smooth and creamy.
Add oil, brown sugar, milk, flour and cocoa powder and whizz everything together until combined. That's the cake batter done!
Split the batter between the cake tins and bake for 35-40 minutes.
This cake not only tastes amazing, but always comes out of the cake tins so easily and is sturdy enough to make assembling the cake really easy.
For the mint buttercream
Start with dairy-free butter (I use Vitalite) and mix it for a few minutes until it's light and fluffly. Slowly mix in the icing sugar to make sure it's fully combined.
Add a couple of drop of mint extract. You can add more if you love mint flavour, or add a little less if you just want a hint of mint.
For the chocolate ganache
This vegan chocolate ganache mimics a traditional ganache recipe.
Heat coconut milk in a pan until it starts to boil, then pour it over chunks of chocolate. Wait a couple of minutes until it's melted then mix that ganache until it's chocolate silk.
You want the ganache at perfect pouring consistency, so don't leave it to cool for too long, otherwise it won't drip as nicely!
Assembling the cake
Start with a cooled down cake layer. Spread some mint buttercream on top and stack another cake layer. Repeat until you're at the top. Cover the whole thing with more mint buttercream then drip that glorious chocolate ganache over.
Pip any leftover mint chocolate buttercream into swirls on top.
I bought these circle chocolate mints from Morrisons - they were accidentally vegan and finish off this vegan mint chocolate fudge cake perfectly!
Check out more cake recipes here, and more vegan recipes here!
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Mint Chocolate Fudge Cake (Vegan)
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Diet: Vegan
Description
Rich chocolate cake layers filled with a delicious mint chocolate buttercream and topped with a chocolate ganache drip
Ingredients
For the vegan chocolate cake
- 150 g avocado
- 280 g light brown sugar
- 350 g plain flour
- 50 g cocoa powder
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- 400 ml dairy-free milk (I use oat)
- 150 ml vegetable oil
For the vegan mint buttercream
- 250 g dairy-free butter
- 700 g icing sugar
- 3 tsp peppermint extract
- 2-3 drops green food colouring
For the vegan chocolate drip
- 100 g dark chocolate
- 100 ml coconut milk
For the topping
- 8 chocolate mints
Instructions
For the chocolate cake
- Preheat the oven to 190°C (170°C fan).
- Grease and line three 6 inch circle cake tins
- Put the avocado into a food processor. Process until smooth and creamy
- Add all the remaining cake ingredients into the food processor, and blitz until creamy and smooth
- Divide the cake batter equally into the three tins
- Bake for 30-35 minutes, until a knife inserted in the middle comes out clean
For the mint buttercream
- In a large mixing bowl, cream the butter for 5 minutes
- Add a few spoonfuls of icing sugar, and whisk until combined. Repeat until all icing sugar is mixed in
- Mix in the peppermint extract and green food colouring to taste
For the chocolate drip
- In a small pan, heat the coconut milk until warm. Remove from heat
- Add the chocolate to the milk.
Leave for 5 minutes until the warm milk melts the chocolate. Stir to make the chocolate drip - Leave to sit for 10 minutes at room temperature
To assemble the cake
- Put a cake layer on a cake board. Spread frosting over. Repeat until all cake layers are covered
- Spread buttercream around the edges of the cake and top, and smooth out.
Put the cake in the fridge for 30 minutes - When the chocolate drip is ready, remove the cake from fridge. Using a teaspoon, gently spread the chocolate drip over the cake, pushing some over the sides to create the drip effect
- Top with remaining buttercream and your choice of mint chocolates
