Mocha Mint Chip Cake

Mocha Mint Chip Cake

Vegan & Gluten-Free

 

After discovering the new Califia almond milk holiday cold brew, I knew I needed to create a dessert that featured it! I hope you enjoy this delicious peppermint, chocolate, and coffee creation…perfect for the holiday season!

 

You’ll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups Bob’s Red Mill gluten-free all-purpose flour

2 tsp xanthan gum

1 cup dark cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1/2 cup Nutiva Coconut Oil, melted

1/2 cup pumpkin puree

1 cup Califia Peppermint Mocha Cold Brew

1 tablespoon vanilla extract

1 tsp peppermint extract

1/2 cup Enjoy Life Chocolate Chips

1 cup hot coffee

 

Preheat the oven to 350°F.  Prepare two 9″ round pans by greasing and lining with parchment paper.

 

In a medium bowl, combine the sugars, flours, cocoa, baking powder, baking soda, and salt.

Mocha Mint Chip Cake califia almond milk cold brew recipes for gluten free

In a separate bowl, whip together pumpkin puree, melted coconut oil, mocha cold brew, and extracts.

Mocha Mint Chip Cake cold brew coffee

Then, slowly add the liquid mixture to the dry ingredients and stir until combined.  Next, fold in the chocolate chips.

Mocha Mint Chip Cake enjoy life chocolate chips

Add the hot coffee to the batter and mix well, until batter thins out. Pour evenly into prepared pans.

 

Bake for about 25–30 minutes or until a toothpick comes out clean.  Once the cakes have finished baking, allow to cool before frosting.

 

Vegan Mocha Cream Frosting

 

1 1/2 cups palm shortening

4 cups powdered sugar

1 tsp vanilla extract

1 tsp salt

2 tsp instant espresso (1 Starbucks via pack)

1/8 cup Califia Peppermint Mocha Cold Brew

 

In a medium bowl with an electric mixer, whip the palm shortening until creamed. Whip in one cup of powdered sugar. Mix well, then whisk in a second cup of sugar. Dissolve espresso into the cold brew, then whip into the frosting, followed by the extract and salt. Lastly, whip in the final two cups of powdered sugar.

 

Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining frosting. Dust with powdered sugar and cocoa, then serve and enjoy this wintery treat, Mocha Mint Chip Cake!

Mocha Mint Chip Cake peppermint frappuccino


Mocha Mint Chip Cake

Mocha Mint Chip Cake

Ingredients

    Mocha Mint Chip Cake:
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 3/4 cups Bob’s Red Mill gluten-free all-purpose flour
  • 2 tsp xanthan gum
  • 1 cup dark cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup Nutiva Coconut Oil, melted
  • 1/2 cup pumpkin puree
  • 1 cup Califia Peppermint Mocha Cold Brew
  • 1 tablespoon vanilla extract
  • 1 tsp peppermint extract
  • 1/2 cup Enjoy Life Chocolate Chips
  • 1 cup hot coffee
    Mocha Cream Frosting:
  • 1 1/2 cups palm shortening
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 2 tsp instant espresso (1 Starbucks via pack)
  • 1/8 cup Califia Peppermint Mocha Cold Brew

Instructions

    For the Cake:
  1. Preheat oven to 350°F. Grease two 9" round pans and line with parchment paper.
  2. In a medium bowl, combine the sugars, flours, cocoa, baking powder, baking soda, and salt.
  3. In a separate bowl, whip together pumpkin puree, melted coconut oil, mocha cold brew, and extracts.
  4. Slowly add the liquid mixture to the dry ingredients and stir until combined.
  5. Next, fold in the chocolate chips.
  6. Add the hot coffee to the batter and mix well, until batter thins out.
  7. Pour evenly into prepared pans.
  8. Bake for about 25–30 minutes or until a toothpick comes out clean.
  9. Allow to cool before frosting.
    For the Frosting:
  1. In a medium bowl with an electric mixer, whip the palm shortening until creamed.
  2. Whip in one cup of powdered sugar. Mix well, then whisk in a second cup of sugar.
  3. Dissolve espresso into the cold brew, then mix into the frosting, followed by the extract and salt. Lastly, whip in the final two cups of powdered sugar.
  4. Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.
  5. Finish frosting the top and sides of the cake with the remaining frosting.
  6. Dust with powdered sugar and cocoa, then serve and enjoy this wintery treat, Mocha Mint Chip Cake!
http://delectablydifferentkitchen.com/2016/11/mocha-mint-chip-cake/

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