Mint Chocolate Cake with Extra Chocolate
Chocolate and mint is not only the perfect chocolate bar combination, but also amazingly delicious in cakes too especially with lots of gooey chocolate chips.
- Yield: 8-12 servings 1x
Ingredients
Scale
- 100g / 3,5 oz oat flour
- 65g / 2,3 oz cocoa powder
- 1,5 tbsp milled flax or chia seeds
- 1,5 tsp baking powder
- 3/4 tsp baking soda
- A pinch of salt
- 250ml plus 1 tbsp / 1 cup plus 2 tbsp tbsp milk of choice
- 40g / 1,4 oz coconut sugar or other granulated sweetener
- 80g / 2,8 oz pitted dates
- 25g / 0,9 oz nut butter of choice
- 1/2 tsp vanilla extract
- 25g / 0,9 oz dark chocolate, melted
- Mint extract to taste
- Around 40g / 1,4 oz roughly chopped chocolate for topping
Instructions
- Preheat the oven to 160ºC / 320ºF and prepare a cake pan. My pan had a diameter of 22 cm / 8 inches.
- In a large bowl mix the oat flour, cocoa, milled flax, baking powder, baking soda, and salt.
- In a blender, blend the milk, sugar, dates, nut butter, and vanilla smooth.
- Add the wet to the dry and mix until just combined. Add the melted chocolate and mint aroma extract and mix to incorporate.
- Transfer the batter to the cake pan and top with the chopped chocolate. Bake for 18-22 minutes or until a tooth pick runs clean. Let cool, cut up and enjoy!
Keywords: Chocolate cake, vegan, gluten-free, healthy, chocolate, cake
Find it online: https://hannaekelund.com/mint-chocolate-cake/