Wow Everyone With This Decadent Superfood Mint Chocolate Cake (Vegan and Gluten-Free Recipe)

Chocolate and mint are a much-loved combination and this mint chocolate cake is decadent and rich, yet still light and luscious. What more could you possibly ask for in a vegan cake recipe?

Adding superfoods to the cake is such a fun way to get an additional nutrient boost!

Plus, raw desserts are made with natural wholefoods and use natural sweeteners such as dates or coconut nectar as opposed to anything refined.
 
 

Raw Superfood Vegan Mint Chocolate Cake Recipe

Ingredients:

For the Crust:

• 1 cup almonds
• 1 cup pitted dates
• 1 ½ cups desiccated coconut

 
For the Chocolate Layer:

• 1 ½ cups cashews
• 1 cup fresh coconut meat
• ¼ cup coconut oil
• ½ cup cacao powder
• ½ cup coconut milk
• ¾ cup coconut nectar

 
 
For the Mint Layer:

• 1 ½ cups cashews
• 1 cup fresh coconut meat
• ¼ cup coconut milk
• ½ cup coconut oil
• 5 drops edible peppermint oil or 20 mint leaves
• ½ cup coconut nectar
• 1 teaspoon of spirulina (for additional green color!)

To Prepare the Crust:

First, process the nuts until they begin to break down. Then, add the dates and coconut.

If your dates are very firm, soak them in warm water for an hour or so to soften. Then, rinse and add to the food processor.

Process until the mixture comes together and will hold when you press it gently between your fingers. Press the mixture into the base of your springform pie tin and place in the fridge while you make the filling.
 

To Prepare the Filling:

You can do the filling one of two ways. The first option is to add all of the cashews, coconut meat, coconut oil, coconut nectar, and coconut milk to your blender and blend until smooth.

Then, separate the filling into two and blend one batch with the cacao powder. Rinse your blender and then do the other batch with the peppermint oil/mint leaves and spirulina.

Alternatively, you can do each section separately in your blender, rinsing the blender well between the two.

Pour the green mixture onto the base and smooth out with a spoon. Then, add the chocolate layer on top and smooth out evenly.

Place the cake in the fridge for at least five to six hours to set. Finally, slice and top with cacao nibs and pecans to serve.

The cake will keep for four to five days in the fridge or can also be frozen. If you freeze this cake, make sure you give it time to soften a little before eating so it’s extra smooth and creamy!
 
 

Enjoy Your New Favorite Vegan Cake Recipe!

Mint chocolate cake is always a crowd-pleaser and this vegan cake recipe makes it even better for the masses, so that everyone can enjoy its decadence.

Enjoy your delicious mint chocolate cake with absolutely no guilt. After all, it is made out of superfoods!

Have another vegan cake recipe that you love? Love another mint chocolate cake? Let us know in the comments below!

Craving more delicious vegan cake recipes? Try this Guilt-Free Sweet Potato Cheesecake Recipe That’ll Have ‘Em Asking For Seconds… and Thirds

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