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
Link of the Day:
Hi I wanted to know if you could use anything else for milk. I am allergic to milk and soy and nuts. I do not like coconut milk ether. thanks it looks gr8!
You can generally use any non-dairy milk in Katie’s recipes. Not sure about the frosting recipe though as I believe you need the fat from the coconut milk to make the frosting
I bet you could use ricemilk, oatmilk, or sunflower seed milk if you are not allergic to those! Also, you might be surprised if you decide to try the coconut milk in the frosting, it usually doesn’t taste coconut-y if you combine it with other flavors (like mint!)
If it is the “full fat” coconut milk in the frosting, it would be more difficult to replace (she specifies the canned kind so i have a feeling that is the case) but if Katie simply preferred coconut to any of the other non-dairy milks, then you could sub in rice milk, almond unless allergic, maybe hemp. You might want to try the coconut, its flavor is not dominant. Or a different frosting, maybe? Since it is the “body” of the frosting, other milks will make it very watery. @beth, have you tried any of the frostings from Vegan Cupcakes Take Over The World? I use their vegan “buttercream”, it might work here.
I know I’m very late, but wanted to add that anyway just in case! :0) I am so excited to try this, it just looks wonderful, like everything else in this a-mazing Blog!!
Yes, this will definitely just be mint-flavored milk w/o the coconut:
1 (13.5oz) can full-fat coconut milk (must be canned)
1/8 tsp pure vanilla extract
1/4 tsp plus 1/8 tsp pure peppermint extract
stevia or powdered sugar (try 1 tbsp powdered sugar or a pinch pure stevia)
optional: 1/8 tsp spirulina or a few drops green food coloring (I used spirulina)
optional: chocolate chips or mini chocolate chips
I really suggest looking around the Blog for a different frosting, or ‘suck it up’ as they say and try the coconut – i lovelove coconut ice cream of all flavors! It’s such good yummy stuff! :0)
I gave up chocolate for Lent… and now it seems like every where I look there is chocolate to be had! 🙂 I can’t wait to try this after Easter! At least it’s something to look forward to 🙂
I was wondering what the Sunshine Baked Oatmeal picture was doing on the apple bar recipe….even more questionable is how I know the exact recipe it’s from. I SPEND TOO MUCH TIME HERE.
Not being the biggest fan of mint, and being required to follow a low-fat diet due to my severe digestion problems, I’m hoping these modifications will work:
-Omit peppermint extract
-Sub 1/4 cup oil for applesauce (hopefully that works)
-Replace the mint frosting with your peanut butter frosting recipe
-And of course, make it gluten-free.
I know this kind of takes away from the whole point of the recipe, but it’s chocolate and peanut butter for god’s sake! And it still contains all Katie components! I think I’m in the clear.
I have been loving this new chocolate quinoa (GF) cake lately. Family and friends love it too. I will try this mint recipe with it!
Maura…is this quinoa choc cake Katie’s? Curious about it!!!
no, here it is though:
http://makingthymeforhealh.com/2013/12/04/best-ever-chocolate-quinoa-cake-gluten-free/
When I got this recipe in my inbox this morning I knew I was going to make it and I did. I am new to this website and so far have only made the chewy granola bars and reeses chocolate candy eggs. Both were awesome.
The taste of this cake blows me away. How can it not have butter or eggs?? It is delicious.
The only ingredient I didn’t have was yogurt and didn’t want to get in the car for that one ingredient , so I used sour cream. I will definitely be making it again…probably try it for cupcakes instead of a 2 layer cake.
Thank you so much for making it so quickly! I think you were the first 🙂
I love that it’s decadent yet healthy. It looks delicious!
This cake looks absolutely amazing and, I’ll bet, would be so easy to make gluten free. I am going to give it a shot!
Love your recipes Katie. But i think you should take multiple photos of the foods rather than just taking a couple and cropping them differently.
There are three different photos of the cake in this post, so I’m not really sure what you mean 🙁
As I said, there are three different photos of the recipe. I took many more, but I only post the ones I feel are best.
Of course this is your blog so feel free to ignore my comment, but you did post 5 images when there were only 3 pictures. Besides, 2 of the 3 look no different from each other. I think the only difference was the fork and how zoomed in the shot was. I would have liked to see a picture of the entire cake. I’m sure it was beautiful!
WOW! This cake looks so amazing – you kinda had me at mint and chocolate! Can’t wait to try out your healthy mint frosting! Thanks Katie! 😀
I’m not a mint and chocolate kind of person…but that looks delicious!!!
Holy moly…chocolate and mint, my favourite combo. This looks absolutely divine!
Katie, thank you so much for owning up to your error. So many bloggers would have just edited and pretended it never happened. Nobody is perfect, so you don’t need to apologize!
I was so embarrassed I definitely wished I could have just edited it out without saying a thing! But I knew people had actually MADE the recipe, and covering it up and pretending I hadn’t made a mistake would’ve been extremely unethical.
I know what you mean – I’ve made mistakes professionally, and sometimes, all I want to do is go home and crawl under my big, fluffy blanket. And sometimes that’s what I do :). But being honest is always for the best.
Just…maybe after some time under the fluffy blanket.
I do not know how you do it! You are so creative and make the best tasting and looking recipes! Whenever I think I am getting better at developing recipes I come across a picture like this on your blog and l remember how much of a beginner I am! I hope one day to be 25% of the recipe creator that you are! Any tips for good food pictures?
Aw thank you! It has definitely been a progression, and if you go back and look at my older photos some of them are awful!
Here is a link to all of my photography posts, so hopefully something in there can be helpful! https://lett-trim.today/tag/photography/%3C/a%3E%3C/p%3E
thank you!!! I am reading these now! 🙂
I have been on such a mint chocolate kick the past few weeks… Maybe it has something to do with the thin mint girl scout cookies flying around and trying to create healthy vegan recipes that taste just as good (if not better). I’m going to have to give these a try! Woo!
OMG. FAVORITE CAKE POSTED ON MY BIRTHDAY.
mint frosting. chocolate layers.
i love you. :’)
That looks so good. It definitely doesn’t look like a healthy cake, but a decadent treat!!