Old-Fashioned Cocoa Mint Cake Recipe

This minty chocolate cake is a playful twist on a classic dessert. Moist and tender layers are infused with peppermint essence, and the frosting brings a creamy, chocolaty finish with a hint of cool mint. Perfect for afternoon tea or a festive treat.

Ingredients:

Cake:

• 1 cup almond flour
• 1 cup oat flour
• 1/2 cup coconut sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 3/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 2 tsp pure peppermint extract
• 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water, set 5 min)
• 1/4 cup mini dark chocolate chips

Frosting:

• 1/2 cup cashew butter
• 1/3 cup maple syrup
• 1/4 cup cocoa powder
• 2–3 tbsp almond milk
• 1 tsp peppermint extract

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk together almond flour, oat flour, cocoa powder, baking soda, cream of tartar, and salt.
3. In a separate bowl, combine almond milk, melted coconut oil, peppermint extract, and flax eggs. Mix well.
4. Pour the wet ingredients into the dry ingredients and fold gently until fully incorporated. Stir in mini chocolate chips.
5. Transfer batter to the prepared pan and smooth the top. Bake 25–30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely.
6. For the frosting, whisk together cashew butter, maple syrup, cocoa powder, peppermint extract, and almond milk until smooth. Adjust thickness with more almond milk if needed.
7. Spread frosting evenly over the cooled cake. Optionally, sprinkle with crushed peppermint candies or cocoa nibs.

Servings: 6–8