Easy Chocolate Mint Loaf Cake (and it's vegan!)

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Mint and caramel, scared to try the combination? Don’t be, this mint chocolate loaf cake is lightly drizzled with a caramel sauce.

A combination you never knew you needed.

Decadent and refreshing, the mint truly elevates the cake.

The sponge is incredibly light and fluffy too and pairs so well with the mint chocolate buttercream.

What's best is that this vegan chocolate mint cake just requires 10 ingredients and approx 10 minutes to prepare. Making it the perfect quick dessert to whip up to make for guests when short for time.

Master the art of baking GF, DF & Vegan

Baking Free From 101

How to make this vegan mint chocolate cake recipe…

Start by combining your apple sauce, vegan chocolate spread, mint extract and water to a bowl.

Then add in your dry ingredients - Gluten Free flour, sugar, bicarbonate of soda and baking powder. And mix until fully incorporated.

Finally melt some vegan chocolate for 30 sec intervals and pour into batter, mix and transfer to the loaf tin.

Bake for 45 mins. Once baked the cake should be springy to the touch or a skewer should be clean once inserted.

As the cake cools, begin making the buttercream.

The vegan chocolate buttercream

For the mint chocolate frosting, beat the vegan butter and icing sugar until fluffy then add the melted mint chocolate.

Once the cake has cooled, spread the buttercream over the top of the cake and dollop on more melted chocolate randomly across the cake.

Using a butter knife, swirl the melted chocolate into the buttercream. And if you want to be a little fancy, drizzle your slice with some vegan caramel!

More Cake Recipes

Make sure to tag me @whiskmefree on Instagram and leave a review below if you make this mint chocolate loaf cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

Easy Chocolate Mint Loaf Cake (and it's vegan!)

Brilliant

5 from 1 vote

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Course: Dessert

Cuisine: Gluten Free

Keyword: vegan

Prep Time: 10 minutes

Cook Time: 45 minutes

Servings:

Equipment

loaf tin
mixing bowl

Ingredients

Loaf Cake

280 g Apple Sauce
180 g Vegan Chocolate Spread
80 g Icing Sugar
130 g Gluten Free Flour
1 teaspoon Xanthan Gum
1 teaspoon Bicarbonate of Soda
¼ teaspoon Mint Extract
3 tablespoon Water
50 g Vegan Chocolate

Vegan Buttercream

50 g Vegan Butter
80 g Icing Sugar
50 g Mint Chocolate
Vegan Caramel (Optional)

Metric - US Customary

Instructions

Preheat your oven to 180°C and prepare your loaf tin.[Refer to notes]
Mix together the wet ingredients into a mixing bowl.
280 g Apple Sauce, 180 g Vegan Chocolate Spread, ¼ teaspoon Mint Extract, 3 tablespoon Water
Once combined, mix in the dry ingredients.
80 g Icing Sugar, 130 g Gluten Free Flour, 1 teaspoon Xanthan Gum, 1 teaspoon Bicarbonate of Soda
Melt the vegan chocolate and pour into cake mix. Whisk until combined, being careful not to over mix
50 g Vegan Chocolate
Transfer to a prepared loaf tin and bake for 45mins. Once baked the cake should be springy to the touch or a skewer should be clean once inserted.
As the cake cool, begin making the buttercream. To do this, beat the vegan butter and icing sugar until fluffy then add the melted mint chocolate.
50 g Vegan Butter, 80 g Icing Sugar, 50 g Vegan Chocolate
Once the cake has cooled, spread the buttercream over the top of the cake and dollop on more melted chocolate randomly across the cake.
Vegan Caramel, 50 g Mint Chocolate
Using a butter knife swirl the melted chocolate into the buttercream.
Slice and enjoy with a drizzle of caramel.

Notes

Vegan Caramel Recipe

What did you think of this chocolate mint cake?

If you’re not a huge fan of mint you can always reduce the amount of mint you add or take it off the recipe completely. For a simple chocolate cake with chocolate buttercream frosting.

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© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.