Description
Indulge in the rich, minty goodness of Andes Mint Chocolate Chip Cake. This decadent dessert is a perfect blend of rich chocolate, refreshing mint, and creamy dairy-free indulgence. A treat that’s sure to impress at any gathering!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsweetened almond milk (or other dairy-free milk)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup boiling water
Additional:
- 1 cup chopped Andes Mints (dairy-free version if needed)
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Mix in almond milk, vegetable oil, eggs, vanilla extract, and peppermint extract until smooth.
- Blend: Carefully stir in boiling water until well combined. Fold in Andes Mints and chocolate chips.
- Bake: Divide batter into pans. Bake for 30–35 minutes until a toothpick comes out clean.
- Cool and Frost: Cool in pans for 10 minutes, then transfer to wire racks to cool completely. Frost with chocolate or mint frosting.
Notes
- Use dairy-free Andes-style mints for a fully dairy-free cake.
- For a richer flavor, add a tablespoon of instant espresso powder to the dry mix.
- This cake pairs perfectly with a mint chocolate ganache or whipped coconut frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
