MINT CHOCOLATE COOKIE CAKE (GF)
INGREDIENTS
Vanilla Cake
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 cup (100g) almond meal
- 1 cup (150g) buckwheat flour
- ½ cup (110g) Baking Natvia
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon arrowroot powder
- ½ teaspoon salt
- 1 cup + ¼ cup (315mL) almond milk
- ¾ cup (80mL) light tasting olive oil
- 1 tablespoon vanilla extract
- ¼ teaspoon apple cider vinegar
- 2 tablespoons (40g) rice malt syrup
Chocolate Cookie
- ½ cup (51g) cacao powder
- ½ cup (73g) buckwheat flour
- ¼ cup + 1 tablespoon (45g) coconut sugar
- ½ teaspoon vanilla extract
- 5 tablespoons (60mL) light tasting olive oil
- 1 tablespoon (14mL) water
Mint "Butter" Cream
- 250g cauliflower, steamed
- 1 tablespoon lemon juice
- 2 and ½ tablespoons (37g) coconut oil, melted
- ½ avocado
- ½ teaspoon green leaf stevia
- 1 tablespoon maple syrup (more if you don't have stevia)
- 2 tablespoons cacao powder
- 2 drops pure essential peppermint oil
METHOD
Begin by making the chocolate cookies. Preheat the oven to 190°C/ 374°F fan forced. Line a square 21cm baking tin with grease proof paper.
Mix all the ingredients together in a medium bowl and press into lined tin. Use your finger tips or a small glass cup covered with baking paper to help press it down. Bake in the preheated oven for 25-30 minutes. Be careful not to overcook and burn it. Remove from the oven and leave to cool.
Make the cake. Turn down the oven temperature to 175°C/ 347°F and line one or two 15cm round cake tins. I used one tin because I don't have two of the same sized tins.
Make the flax egg by mixing the water and flaxseed meal together in a small bowl. Place in the fridge for 10 minutes to set. In the mean time mix together the almond meal, buckwheat, nativa, baking soda, baking powder, arrowroot powder and salt into a large bowl.
In a seperate medium sized bowl, combine the almond milk, light tasting olive oil, vanilla extract, apple cider vinegar, rice malt syrup and flax egg. Stir to combine. Pour the wet ingredients into the dry ingredients and beat together using an electric beater until the mixture is smooth. Break ⅔ of the chocolate cookie slab into chunks and fold through the cake mix.
Pour the mixture either into the two seperate cake tins (bake for 25-30mins) or into one tin (bake for 40-50mins). If you bake it in one tin you'll have to cover the top of the cake with alfoil when it is perfectly brown (about 30-35mins), otherwise it will burn. The cake will be done when a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool in the tin.
Make the frosting. First make sure the cauliflower is hot otherwise when the coconut oil is put in it, it will solidify. Blend the steamed cauliflower in a food processor until it forms a paste. Add in the lemon juice, melted coconut oil, avocado, green leaf stevia and maple syrup. Blend until really smooth.
Add in 2 drops of the peppermint oil and blend. Do not do it straight into the frosting because you'll run the risk of adding too much. I did my in a teaspoon and then stirred the spoon through the frosting. Add more peppermint oil if you want a stronger taste.
Remove ¼ of the mixture, place it into a small bowl, cover with cling wrap and place it into the fridge. With the rest of the mixture, add in the cacao powder and blend until it is incorporated. Place the frosting into a bowl, cover with cling wrap and leave to sit in the fridge for 10 mins.
Assemble. Even out the top of the cake so that it is flat. I used a serrated bread knife to cut mine. Cut the cake in half if you decided to bake one big cake. Spread ⅓ of the chocolate frosting onto the bottom half of the cake, sprinkle with ½ of the remaining cookie mix. Carefully lay the top half of the cake over the bottom.
Using a spatula, spread the green frosting over the bottom half of the cake and the chocolate frosting over the top half and on top. Blend the line in which they meet together. Reserve a little of each colour so you can pipe decorations on top.
Sprinkle the top with the remains of the cookie and pipe some pretty decorations over it.
Enjoy!
NOTES
Best eaten fresh. The green avocado frosting will slowly turn browner the longer it is exposed to air. Store in an airtight container in the fridge for up to 7 days.
