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
Prep time
Cook time
Total time
Author: Thomas Makin
Serves: about 15 cake squares
Ingredients
- 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
Instructions
- Preheat oven to 375ºF.
- Spray 9 x 13-inch pan with nonstick cooking spray.
- In medium bowl, combine flour, baking powder and salt.
- In bowl of electric mixer, cream margarine.
- Add sugar and beat until fluffy.
- Add extracts and cultured coconut milk and beat on med-high speed until well-combined.
- Alternating, add coconut milk and dry ingredients to the mixer bowl, beating on low speed after each addition until just combined.
- Pour into prepared pan.
- Bake about 35 min, or until toothpick inserted in center comes out clean.
- Cool completely in pan on wire rack.
- Cut into snacking squares and dust with powdered sugar, if desired.
5 Comments
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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. 🙂
Any yogurt will work fine. We use soy or coconut milk yogurt to replace eggs.