This mint chocolate chip cake is a moist chocolate cake layered with a creamy peppermint frosting! No eggs or dairy needed, it's a showstopping vegan dessert perfect for Christmas!
Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
In a large mixing bowl, combine all your dry ingredients and mix well. Add your wet ingredients and mix until combined and smooth.
Distribute the cake batter amongst the two cake pans. Bake the cakes for 25-27 minutes, or until a skewer comes out mostly clean. Let the cakes cool completely.
As the cake is cooling, make the frosting. Add the softened butter into a large mixing bowl. Beat it together until smooth. Slowly add in the powdered sugar, until combined. Add in the peppermint extract and green food coloring. If the frosting is too thick, add extra milk until desired texture.
To layer the cake, slice the two cakes in half. Place the first layer of cake, followed by a scant 1/4 portion of the frosting. Repeat until you are left with a four layer cake. Add remaining frosting to the top. Refrigerate the cake for 30 minutes, for the frosting to firm up.
Notes
* If you use a gluten free flour, be sure that it has added xanthan gum. I use Bob's GF baking flour. TO STORE: Leftover cake should always be stored in the refrigerator, in a sealed container. The cake will keep well for up to 1 week.TO FREEZE: Place the cake in a freezer friendly container and store in the freezer for up to 6 months.