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
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Kammie @ Sensual Appeal says
Wow, Katie – that is one good looking cake! I love the colors and layers! Perfect for St Paddys day.
Cindy says
I made this beautiful cake using 1 cup brown rice flour and 1 cup coconut flour and for the sugar I used 1 cup coconut sugar. I thought the mint extract in the cake would be too much so I omitted that. It was very dry when I finished mixing it so added another 1/2 cup of water. I baked it in a 9 x 13 pan instead of the layers. It came out a little dense, kind of like a moist fudge brownie and had a bit of a gritty after texture (probably the coconut flour) but it tasted amazing. I made this for a birthday party at work and didn’t tell anyone it was healthy. The birthday girl was amazed when I told her it had coconut flour, sugar, oil and milk in it because she doesn’t like coconut but it didn’t taste coconutty at all. Thanks for a great blog. I can’t wait to try more of your recipes!
Tashawn says
Can this be made vegan. What would be a good substitute for the yogurt? Would applesauce work??
Chocolate Covered Katie says
The recipe is actually vegan (as is this blog). 🙂
I use So Delicious coconutmilk yogurt.
Susane Carlson says
I use Pamela’s Bread Mix for bread, pies, pastries,etc for almost everything and I baked this cake today with it–it is marvelous. I always have to make substitutes, use what I have on hand, so I used 1 cup of Monk fruit sweetener & 1/2 of sugar, had only 1/2 container of yogurt so I added an egg with that. It is delicious, I had been craving a real chocolateee dessert ! Used dry whipped topping mix with 1/2 cup of lite coconut milk & peppermint flavor.
Christina says
Can I sub all of the sugar with honey?
miffy says
I’m making it now, it’s the middle of the night! I think I’ve done something wrong though – it’s been 25 minutes and the cakes are still quite liquid! I hope I did my Fahrenheit to Celsius conversion right… 180C? When I used the olive oil (vegetable oil) I had a bad feeling about it, could be that. Not sure. I’ll post back later when the cakes have been in the oven longer. Smells awesome 😀
miffy says
I had it in the oven for about an hour and 15 min so it worked out 🙂
The frosting didn’t turn out though. I’m not sure what I did wrong but does powdered sugar mean icing sugar because that’s what I used. So I took the cakes to the party I made them for and said the frosting was ‘peppermint sauce’ and we heated the cake and poured the cold ‘peppermint sauce’ on it. It was delicious!
Unofficial CCK Helper says
Probably you got a bad can of coconut milk, which can happen, as Katie says. You can always try coconut cream, or shake the can of coconut milk at the store to make sure it’s not liquidy.
Priscilla says
I have tried to make icing two times. I used THAI Kitchen Organic Coconut Milk,
unsweetened. When I opened the can half was solid and half water. I put in refrigerator over night it made no difference. It was still separated. My icing never got thick??? Could you tell me what I my doing wrong? Thank you.
Am says
Hello!
Merely speaking from experience… I used the creamy solid half, and I think that is what CCK is referring to. The watery part, I separated and will use for something else. The creamy part, with the other ingredients added in, made a terrific frosting/ snack!!
Priscilla says
Thank you for your help.
Am says
Hi! I am going to make this as a surprise for my family on Easter. 😀 Trying it gluten free :)… anyways, instead of the water, would the watery portion of the can of coconut work? I bought 2 mini cans, and have semi-thick watery liquid leftover… Thanks!
Am says
Reporting back: I made it gluten free – using 1 1/2 cups brown rice flour, and 1/2 cup cornstarch – and instead of sugar, used 3/4 c. maple syrup. I went ahead and just used water (‘stead of the coconut milk watery remainder). I made it about 5 days before I served it, and made the frosting 3 days in advance. I frosted it several hours before serving to add moisture. My family loved it!! Even my brother who does not usually like any of my clean/gf baking 🙂 Thanks so much!! It was a great Easter treat for all of us.
Unofficial CCK Helper says
Yes, you can always sub that. Sounds good!
Tessa says
Hi Katie!
I made this pie yesterday, but with your healthy Reese’s pieces frosting. I subbed the 1/4 cup oil with apple sauce, used a few kinds of wheat(mostly gluten free), and put in little pieces of dark chocolate. I was really nervous about how it’d turn out, because it was a pie for my friends sweet 16. I used only one pan, slightly bigger than the one you used, and I didn’t cut it horizontally either. I just put the frosting on top. And it was AMAZING. Really, one of the best chocolate pies I ever ate, and my friends thought the same; they aren’t foodies at all, are always amazed by my weird combinations of food which turn out to be really good, loved the banana egg white pancakes I introduced them too; and they loved it. They wanted more and more and we did, because we could and didn’t have to feel that guilty!! I also made your chocolate chip oatmeal cookies and I made muffins out of chickpea batter; everyone loved it all. It really tastes like unhealthy comfort food with 3719193927 unhealthy ingredients, but you and I know it isn’t. 😉 I’m extremely grateful to you, and will definitely make it again. So for the people who crave chocolate as much as I do: this one also really goes with Katie’s healthy Reese’s frosting.
Love your blog and have a nice Sunday!!
Erin says
I’m making this cake for my sister’s birthday. How many batches of frosting does the recipe for the mint chocolate frosting shots make?
Unofficial CCK Helper says
You can cover a cake with one, or a double layer cake with two.
Dhara L says
Thank you SO much for this recipe. Every cake i’ve baked before I found your recipe has turned out badly. The cake I made from your recipe was perfect. It was light, fluffy, moist, and firm all at the same time. Everyone was asking me for the recipe. I told them all about your website. Again, thank you so much! This is now my go-to chocolate cake recipe.
Megan says
Do you think I could use coconut cream instead of yogurt?
Megan says
Has anyone tried baking this recipe as cupcakes instead of a large cake? I’m thinking I”ll try it with a slightly shorter baking time.
Kelly says
Hi- sorry have looked but can’t see this info- how many servings should this make? Thank you!
Aini says
Can i substitute the yogurt with buttermilk?
Jason Sanford says
You can always experiment! Be sure to report back if you do.
Ramya says
Wonderful recipe!
My son wants the flavors reversed…a white mint cake without chocolate and a chocolate frosting.
So if I omit the cocoa powder in the cake base and make it plain should I add more of the flour?