Winter Wonderland Mint Chocolate Cake

• Vegetarian
• Gluten free

• Refrigerated

  • 1 cup Almond milk
  • 2 Eggs, large

• Baking & Spices

  • 1 3/4 cup All purpose gluten free flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 3/4 cup Cocoa powder, unsweetened
  • 1 1/2 tsp Kosher salt
  • 2 tsp Mint extract
  • 2 cups Powdered sugar
  • 1 cup Sugar
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Flavorless oil

• Dairy

  • 1 cup Butter, unsalted

• Liquids

  • 3/4 cup Water

Found on hungrybynature.com

Description

Ingredients

• 1 cup sugar
• 1 and ¾ cup all-purpose gluten free flour
• ¾ cup unsweetened cocoa powder
• 1 and ½ teaspoon baking powder
• 1 and ½ teaspoon baking soda
• 1 and ½ teaspoon kosher salt
• 1 cup almond milk (I used Califia Farms unsweetened almondmilk.)
• ½ cup flavorless oil, like canola
• 1 Tablespoon vanilla extract
• 1 teaspoon mint extract
• 2 large eggs
• ¾ cup boiling water
• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon mint extract
• Tools needed: 6 inch cake ring, acetate paper

Directions

• Preheat oven to 350.
• Grease a 9x13 inch rectangular cake pan and line the bottom with parchment.
• In a large bowl, whisk together the dry ingredients - sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, whisk together the wet ingredients - almond milk, oil, vanilla, and eggs.
• Whisk the wet ingredients into the dry ingredients and then stir in the boiling water. Pour into the cake pan and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes. (Mine took 28 minutes.)
• Let cool in the pan for 10 minutes and then turn the cake onto a cooling rack.
• Use an electric mixer to beat the softened butter it until it becomes pale and fluffy.
• Add in the powdered sugar and mint extract. Beat until combined.
• Use cake ring to punch out two 6 rounds from cake - make sure to punch the rounds out from opposite corners. These will serve as your bottom and top layers. Use the same round to punch out two half-moon shapes. The half-moon shaped will not be a full half circle; these will be combined with the other scraps to form your second layer.
• Line a sheet pan with a clean piece of parchment. Clean the cake ring and place it in center of the pan. Using 2 acetate sheets, line inside of cake ring and tape the sheets in place. This will create a wall to keep the cake in place and the sides clean. Place one full cake round inside the ring pressing until it reaches the bottom.
• Spoon just under ⅓ of the frosting onto the cake and spread until even.
• Place the two half moon pieces on top of the frosting. There will be a gap approximately 1 inch wide in the middle. Fill the gap with cake scraps and press down to make sure it is even.
• Spoon just under ⅓ of the frosting onto the cake and spread until even.
• Add your last full cake round on top of the frosting. Spoon the rest of your frosting on top and spread until even.
• Transfer the cake to the fridge or freezer to set and decorate as you would like. My cake is topped with sugared cranberries and miniature evergreen trees.