Mint Chocolate Chip Snacking Cake


This Mint Chocolate Chip Snacking Cake recipe was an official entry in the So Delicious Dairy Free Recipe Contest!

Recipe By: Thomas Makin, but submitted by her mom, Teresa Makin of Rumson, NJ

Mint Chocolate Chip Snacking Cake

Mint Chocolate Chip Snacking Cake
Prep time
Cook time
Total time
Serves: about 15 cake squares
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons dairy-free margarine
  • 1-3/4 cups sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ¼ cup plain dairy-free yogurt
  • 1-1/4 cups plain milk alternative
  • ¾ cup dairy-free chocolate chips (we used Enjoy Life mini chocolate chips)
  • Powdered sugar for dusting, optional
  1. Preheat oven to 375ºF.
  2. Spray 9 x 13-inch pan with nonstick cooking spray.
  3. In medium bowl, combine flour, baking powder and salt.
  4. In bowl of electric mixer, cream margarine.
  5. Add sugar and beat until fluffy.
  6. Add extracts and cultured coconut milk and beat on med-high speed until well-combined.
  7. Alternating, add coconut milk and dry ingredients to the mixer bowl, beating on low speed after each addition until just combined.
  8. Pour into prepared pan.
  9. Bake about 35 min, or until toothpick inserted in center comes out clean.
  10. Cool completely in pan on wire rack.
  11. Cut into snacking squares and dust with powdered sugar, if desired.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: 100+ Vegan Recipes: From Sweet Cheesecakes to Savory Entrees

  2. Question – I have no cultured milk here (the nearest place to have it is probably 45 min away, so its not convenient either) and I was wondering if you think the recipe would work without it, and maybe additional milk? I’m really uncertain as to what part it plays in the recipe to make it work, so I’m totally unsure how to substitute. Thanks for the help!

    • Note that I haven’t tested it myself, but I think mashed banana or applesauce would work well. Additional milk alternative might work also, but note that the cultured milk is acting as a bit of an egg alternative.

      • Thanks! I think I’ll give it a go with some applesauce – I wondered if that might be worth trying. 🙂

Leave A Reply

Rate this recipe: