Happy holiday season! Whether you celebrate a holiday or not in December, ’tis the season to indulge in sweet Wintry treats, like this Mint Chocolate Chip Cake, a Braided Cream Cheese & Jam Danish, and Almond Cinnamon Marshmallow Treats. I teamed up, once again, with a few of my favorites gals from Sweet Simple Vegan and Ahnest Veggie to bring you these must-try recipes! Woo not only yourselves but your loved ones when you come to the table with one or all of these desserts-in hand. They are sure to please not only the eyes but your taste buds. Oh, and of course, they’re all vegan!
I couldn’t believe my eyes when I saw Jasmine braiding this wonder on her InstaStory. I am quite impressed. In my pre-vegan life, I was not only a lover of croissants, but of danishes especially with cream and jam in them. Jasmine’s dessert is a dream come true. Find her step-by-step braided Cream Cheese& Jam Danish recipe, here!
Nothing says the holidays like cinnamon and sugar. Add a touch of almond, and I am transported to an Italian Christmas celebration. Sarah’s adult-version rice crispy treats not only remind me of marzipan, they bring the child-like spirit out of me. At the holiday dessert table, why pick up a cookie when you can reach for a Cinnamon Almond Marshmallow Treat? Ooooo la la! They are even dipped in chocolate and marked with an almond star. Thanks for bringing the child-like wonder back with this sophisticated marshmallow wonder. Find Sarah’s recipe, here!
Now, for my Mint Chocolate Chip Cake. Mint and Chocolate have always been one of my favorite flavor combinations. Ever since I was a kid, I loved York Peppermint Patties, Andes Chocolate Mints, Junior Mints, you name it! Then when my parents took me to the ice cream shop, I liked Mint Chocolate Chip among other flavors. Still do! All year round, too. But it seems like folks like it most around the winter season. The chill of cooling mint in your mouth is reminiscent of cool icy weather and chocolate is a nice rich and decadent offset. The desserts I’ve been making have seemed pretty boring lately, and while making this seasonal dessert, I became excited again. I had lots of fun. I love the creme de menthe in the frosting and I love the chocolate cake and chocolate sauce drizzles.
I find this childhood favorite of mine sophisticated and exciting at the same time. It’s, of course, vegan and gluten-free, and I think you’re gonna love it!
Mint Chocolate Chip Cake
Time: 3-4 Hours
1 ¾ cup oat flour
½ cup cacao powder
1 ¾ tsp sea salt
1 tsp xanthan gum
1 tsp baking soda
1 ¼ cup almond milk (or rice milk for nut-free)
1/3 cup grapeseed oil
1 Tbsp coconut vinegar (or apple cider vinegar)
1 cup coconut sugar
8 drops liquid stevia
1 tso vanilla
2 tsp peppermint extract
½ cup vegan semi-sweet chocolate chips, soy-free
2 popsicle sticks
1 cup organic shortening
3 cups vegan powdered sugar
2 tsp creme de menthe flavoring or peppermint
green natural food coloring or water and handful of spinach blended well together (homemade food coloring)
filtered water, as needed
1. Preheat oven to 350 degrees F.
2. Line the bottom of 2 6-inch round cake pans with parchment paper. Pull out 7 inches
of parchment paper, fold it in half, and trace a circle, using the 6-inch cake pan. Cut out
the circle and you should have two circles. Spray the pans with cooking spray, place the
parchment paper circles at the bottom of each cake pan, then spray again. Set aside.
3. In a large mixing bowl, mix the wet ingredients
4. In another bowl, whisk together the dry ingredients.
5. Fold the dry ingredients into the wet mixture just until they combine. Taste and adjust minty-ness to your liking. If you want it more minty, add a bit more peppermint extract Fold in the
chocolate chips until well blended.
6. Distribute the batter evenly into the 2 6-inch cake pans. Alternatively, evenly
distribute batter into 12-cupcake pan, lined with cupcake baking cups. About a heaping ¼
7. Place the 6-inch pans onto a baking sheet, then into a preheated oven and bake for 27-
30 minutes. The cake should have a little bounce back when pressed.
8. Cool the cakes in the pans for at least 40 minutes to an hour, or until completely cool.
While the cakes are cooling, make the chocolate frosting.
In a standmixer, add all the ingredients and paddle until fluffy. Adding a tbsp of water at a time to loosen it up. Taste and if you’d like the frosting to be mintier, add more mint flavor. If you add to much water, add more powdered sugar.
Assemble the cake:
1. a) For cupcakes, frost the cupcakes once the frosting has set in the refrigerator. If it’s
too hard, keep it out at room temperature until it is spreadable.
1. b) For a cake, center a 6-inch cake circle on top of a revolving cake stand.
2. To remove layers from baking pan, turn the cake pan upside down and it should fall
out onto your hand. Remove the parchment paper from the bottom of the cake. Place the
first layer, bottom side down, at center of cake stand.
3. With an offset spatula, evenly spread approximately 2 ½ ounces of frosting on the
layer. Center second layer on top of first layer with the topside down.
4. Measure the height of the cake by inserting the popsicle stick towards the center of the
cake. Pull it back out and cut off the excess popsicle stick. Cut the other popsicle stick
the same length. Place the sticks back in the cake, toward the center, about an inch
apart. These will keep the layers in place.
5. With an offset spatula, spread the remainder of the frosting to cover the top and sides
6. Refrigerate until needed. You may want to warn your guests about the wooden sticks, or remove it
from their slice if you see them. Enjoy with vanilla ice “cream” or chantilly “cream.”
Please don’t forget to tag me on Instagram, @YvonnesVeganKitchen, and use hashtag #YvonnesVeganKitchen when using my recipes. I love seeing your recreations!
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