Mint Chocolate Chip Cake

Deliciously moist chocolate cake with rich dark chocolate chips hidden under this mint icing. All-natural ingredients, no artificial colors or dyes. Mint Chocolate Chip Cake is lectin-free, gluten-free, and low/no sugar (this depends on the type of dark chocolate chips you use)

Did anyone else ever run to the ice cream section at the supermarket for Mint Chocolate Chip ice cream? Or was it just me? Pretty much anything Mint Chocolate Chip was my favorite flavor. Now, I’ve brought my love of Mint Chocolate Chip to you in the form of a cake. This cakes uses no artificial colors or dyes to get its beautiful coloring. The color comes from the combination of turmeric and blue spirulina. What’s spirulina? Keep reading and I’ll tell you about spirulina and it’s many health benefits.

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Let’s talk Spirulina…

What is Spirulina?

Spirulina is an algae and comes in a green or blue. Phycocyanin extracted from the algae is responsible for the dark blue color.

What does Blue Spirulina taste like?

Blue Spirulina is taste-less.

Is Blue Spiruina good for me?

Blue Spirulina has been linked to many healing properties like anti-inflammatory, removes heavy metals and toxins, boosts energy, and vegan source of protein

What will the Mint Chocolate Chip Cake taste like if I omit the Blue Spirulina?

Since Blue Spirulina is taste-less, there will be no difference in the taste. However, if you choose to leave out the Blue Spirulina, I would also skip the turmeric. Otherwise, you’ll have a yellow cake instead of green. Leaving out both of these ingredients will leave you with white frosting.

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Curious about Chocolate Chips?

There are many different dark chocolate chips varieties out there but how do you know which one is best? When I’m buying dark chocolate chips, I try to buy…

• 72% dark chocolate (full of polyphenols)

• Look out for added sugars. (Added sugars are BAD) Try to stay under 6 grams of sugar per serving.

• Lean towards chocolate chips that are sweetened with monkfruit, stevia, allulose, or any other compliant sweetener.

• Dr Gundry recommends only 1 ounce of 72% Dark Chocolate a day.

• If it is hard to find dark chocolate chips that meet your needs, you can always make your own by crushing up a bar. (This is what I had to do for this cake)

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Mint Chocolate Chip Cake

The ingredients listed are enough to make a 6 inch double layer cake with frosting.

KITCHEN TOOLS

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Here are the kitchen tools you will need to make Dark Chocolate Chip Cake & Mint Icing.

• 6 inch Cake Pans All of the layered cake recipes on Lectin Free Wife are made in these 6-inch round pan so, if you are going to try several of my cake recipes I would absolutely recommend these. Does a 6-inch cake sound small or there won’t be enough cake. Don’t worry, it’s plenty big. I have found a 6-inch double layered cake is the perfect size cake for almost every event. We have dinner parties with 8-10 people and always have enough for seconds and left overs in the fridge. This 6-inch round pan can also fit into the Instant Pot. Choose light colored pans as the darker pans will drastically effect the cooking time.

• 8-9 inch Cake Stand If you are going to make a beautiful cake, you need a beautiful cake stand. I like this one because the height is adjustable- it’s like two cakes stands in one. I’m addicted to these smaller cake stands and have been known to buy them immediately. I have scored some of my favorite vintage cake stands thrift shops & Etsy. Home Goods & TJ Max sometimes will have some affordable options. You don’t see the smaller size as often as you see the 10-12 inch cake stands so it feels like a treasure when you spot one. I do not use a cake dome because I haven’t found an affordable version yet but if you have one, awesome! Let me know in the comments if you have seen a cake dome, I should look into.

• Kitchen Aid Stand Mixer Having a stand mixer has made my life so much easier especially in the lectin-free baking department. A hand mixer is another option that will get the job done.

• Mixing Bowls A set like this is useful because it is made of glass, provides many size options, and it takes up less room in your kitchen.

INGREDIENTS

Here’s all the goodies you need to make Dark Chocolate Chip Cake.

• 2 c blanched almond flour

• 1/3 c cacao powder

• 2 1/4 tsp baking powder (no aluminum)

• 1/2 tsp iodized sea salt

• 1/2 c monkfruit sweetener (golden)

• 1/3 c almond milk

• 3 pasture-raised eggs

• 1 1/2 tsp of chocolate extract

• 2 tsp apple cider vinegar

• 1/2 c dark chocolate chips 72% or higher

• 1 tsp tapioca starch

• shortening (compliant shortening) (Compliant butter/shortening brands and suggestions can be found on the YES/NO list- page on this website)

Here’s all the goodies you need to make Mint Icing.

• 8 oz organic cream cheese (room temperature)

• 4 oz butter* (room temperature) (use compliant butter)

• 3/4 c powdered monkfruit sweetener

• blue spirulina- sifted

• turmeric- sifted

• 3 tsp peppermint extract

• dark chocolate chips 72% or higher-(optional topping)

INSTRUCTIONS

Here’s how to make Dark Chocolate Chip Cake at home.

1. Preheat oven to 350°F

2. Grease (2) 6-in cake pans with shortening and line top with parchment paper

3. In a large bowl, combine the blanched almond flour, cacao powder, baking powder, salt, and monkfruit sweetener with a whisk

4. In a medium bowl, whisk eggs, almond milk, extract, and apple cider vinegar until egg yolks are thoroughly combined

5. In a small bowl, coat the chocolate chips with tapioca starch, set them aside

6. Add the medium bowl with the egg mixture to the large bowl with the dry ingredients, stir with a silicone spatula until combined

7. Add the bowl of chocolate chips, folding into the batter until completely incorporated

8. Divide the batter evenly between the two pans

9. Bake for 30 minutes, do a toothpick test to ensure doneness.

10. Cool on a wire rack before frosting

Here’s how to make Mint Icing at home.

1. Cream the cream cheese and butter with the whisk attachment until smooth and creamy in a stand mixer. Scraping down the sides of the bowl and reincorporating as necessary

2. Add the monkfruit sweetener starting at medium-high speed until combined. Scraping the side and reincorporating until all the powdered sweetener is entirely combined

3. Add small amounts of blue spirulina and turmeric until the desired color is achieved.

4. Turn mixer to medium-high, add the extract, and continue whisking until the extract is combined. For a fluffier texture like whipped cream mix slightly longer. Turn off the mixer and taste consistency.

5. Frost a cool cake

Here’s the printable recipe…

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Mint Chocolate Chip Cake

Yield: 6-in double layer cake

Author: Lectin Free Wife

Cook time: 35 MinTotal time: 35 Min

Deliciously moist chocolate cake with rich dark chocolate chips hidden under this mint icing. All-natural ingredients, no artificial colors or dyes.

Ingredients

Dark Chocolate Chip Cake

• 2 c blanched almond flour
• 1/3 c cacao powder
• 2 1/4 tsp baking powder
• 1/2 tsp iodized sea salt
• 1/2 c monkfruit sweetener (golden)
• 1/3 c almond milk
• 3 pasture-raised eggs
• 1 1/2 tsp of chocolate extract
• 2 tsp apple cider vinegar
• 1/2 c dark chocolate chips 72% or higher
• 1 tsp tapioca starch
• compliant shortening**

Mint Icing

• 8 oz organic cream cheese (room temperature)
• 4 oz butter* (room temperature)
• 3/4 c powdered monkfruit sweetener
• blue spirulina- sifted
• turmeric- sifted
• 3 tsp peppermint extract
• dark chocolate chips 72% or higher- (optional topping)

Instructions

Dark Chocolate Chip Cake

1. Preheat oven to 350°F
2. Grease (2) 6-in pan with shortening and line top with parchment paper
3. In a large bowl, combine the blanched almond flour, cacao powder, baking powder, salt, and monkfruit sweetener with a whisk
4. In a medium bowl, whisk eggs, almond milk, extract, and apple cider vinegar until egg yolks are thoroughly combined
5. In a small bowl, coat the chocolate chips with tapioca starch, set them aside
6. Add the medium bowl with the egg mixture to the large bowl with the dry ingredients, stir with a silicone spatula until combined
7. Add the bowl of chocolate chips, folding into the batter until completely incorporated
8. Divide the batter evenly between the two pans
9. Bake for 30 minutes, do a toothpick test to ensure doneness.
10. Cool on a wire rack before frosting

Mint Icing

1. Cream the cream cheese and butter with the whisk attachment until smooth and creamy in a stand mixer. Scraping down the sides of the bowl and reincorporating as necessary
2. Add the monkfruit sweetener starting at medium-high speed until combined. Scraping the side and reincorporating until all the powdered sweetener is entirely combined
3. Add small amounts of blue spirulina and turmeric until the desired color is achieved.
4. Turn mixer to medium-high, add the extract, and continue whisking until the extract is combined. For a fluffier texture like whipped cream mix slightly longer. Turn off the mixer and taste consistency.
5. Frost a cool cake

Notes

* Butter notes: Use compliant butter

** Shortening notes: Use compliant shortening.

(Compliant butter/shortening brands and suggestions can be found on the YES/NO list- page on this website)

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