Would you ever guess this decadent double layer cake is healthy?
That it’s not completely over-the-top loaded with oil, sugar, calories, and fat?
Or that each slice has over 5 grams of fiber, 15% of the RDA for iron, and contains healthy MCFAs? Or that the luxurious frosting can be completely sugar-free?
And most importantly…
Yes, it tastes just as amazing as it looks.
Above, topped with my recipe for Healthy Chocolate Sauce.
Because, well, why not?
Mint Chocolate Double Layer Cake
- 2 cups spelt or whole wheat pastry flour
- 3/4 cup cacao or unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups xylitol or sugar of choice
- 1 cup mini chocolate chips, optional
- 2/3 cup yogurt of choice (such as Wholesoy)
- 1 1/2 cup water
- 1/4 cup plus 2 tbsp vegetable oil or melted coconut oil
- 1 1/2 tbsp pure vanilla extract
- 1/2 tsp pure peppermint extract
- 2 prepared batches of: Healthy Mint Frosting
Preheat oven to 350 degrees F, and grease two 8-in round cake pans. Set aside. In a large mixing bowl, combine the flour, cocoa, baking soda, salt, optional chips, and sweetener, and stir very well. In a separate mixing bowl, whisk together all remaining ingredients (except frosting). Pour wet into dry and stir until just combined, then divide between the cake pans. Bake 25 minutes or until batter has risen and a toothpick in the center of the cake comes out clean. Allow to cool at least 10 minutes before going around the sides with a knife and inverting the cakes. Frost one layer, stack the cakes, then refrigerate 30 minutes before frosting the entire cake. This cake is best if frosted right before serving. Due to the lack of preservatives in the frosting, leftovers are best stored in the refrigerator.
Click for: Mint Chocolate Cake Nutrition Facts
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Hi Katie!
I made this pie yesterday, but with your healthy Reese’s pieces frosting. I subbed the 1/4 cup oil with apple sauce, used a few kinds of wheat(mostly gluten free), and put in little pieces of dark chocolate. I was really nervous about how it’d turn out, because it was a pie for my friends sweet 16. I used only one pan, slightly bigger than the one you used, and I didn’t cut it horizontally either. I just put the frosting on top. And it was AMAZING. Really, one of the best chocolate pies I ever ate, and my friends thought the same; they aren’t foodies at all, are always amazed by my weird combinations of food which turn out to be really good, loved the banana egg white pancakes I introduced them too; and they loved it. They wanted more and more and we did, because we could and didn’t have to feel that guilty!! I also made your chocolate chip oatmeal cookies and I made muffins out of chickpea batter; everyone loved it all. It really tastes like unhealthy comfort food with 3719193927 unhealthy ingredients, but you and I know it isn’t. 😉 I’m extremely grateful to you, and will definitely make it again. So for the people who crave chocolate as much as I do: this one also really goes with Katie’s healthy Reese’s frosting.
Love your blog and have a nice Sunday!!
I’m making this cake for my sister’s birthday. How many batches of frosting does the recipe for the mint chocolate frosting shots make?
You can cover a cake with one, or a double layer cake with two.
Thank you SO much for this recipe. Every cake i’ve baked before I found your recipe has turned out badly. The cake I made from your recipe was perfect. It was light, fluffy, moist, and firm all at the same time. Everyone was asking me for the recipe. I told them all about your website. Again, thank you so much! This is now my go-to chocolate cake recipe.
Do you think I could use coconut cream instead of yogurt?
Has anyone tried baking this recipe as cupcakes instead of a large cake? I’m thinking I”ll try it with a slightly shorter baking time.
Hi- sorry have looked but can’t see this info- how many servings should this make? Thank you!
Can i substitute the yogurt with buttermilk?
You can always experiment! Be sure to report back if you do.
Wonderful recipe!
My son wants the flavors reversed…a white mint cake without chocolate and a chocolate frosting.
So if I omit the cocoa powder in the cake base and make it plain should I add more of the flour?