Vegan Mint Chocolate Chip Snack Cake

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This vegan mint chocolate chip snack cake recipe was an entry in one of our Dairy Free Recipe Contests. It was created by 10-year-old Thomas Makin of Rumson, NJ, but submitted by his mom, Teresa Makin – since he wasn’t old enough to enter!

This moist, tender cake is dotted with dairy-free chocolate chips and infused with peppermint. It’s perfect for a casual dessert or mid-afternoon treat. Dust it with powdered sugar for a snowy effect and that extra touch of indulgence.

Vegan Mint Chocolate Chip Snack Cake Recipe - dairy-free, egg-free, and created by a 10 year old baker in training!

Special Diet Notes: Mint Chocolate Chip Snack Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

Vegan Mint Chocolate Chip Snack Cake
 
Prep time
Cook time
Total time
 
You can get right into the mint chip theme with natural green food coloring. Add it with the extracts to get your desired hue.
Author:
Recipe type: Dessert
Cuisine: American
Serves: about 15 cake squares
Ingredients
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons dairy-free buttery spread or sticks
  • 1¾ cups sugar
  • ¼ cup plain dairy-free yogurt alternative
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1¼ cups plain dairy-free milk beverage
  • ¾ cup dairy-free chocolate chips
  • Powdered sugar for dusting (optional)
Instructions
  1. Preheat your oven to 375ºF and grease a 9x13-inch baking dish.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In bowl of electric mixer, cream the dairy-free butter. Add the sugar and beat until fluffy. Add the dairy-free yogurt, vanilla extract, and peppermint extract and beat on medium-high speed until well-combined.
  4. Alternating, add the milk beverage and dry ingredients to the mixer bowl, beating on low speed after each addition until just combined.
  5. Scrape the batter into your prepared pan and even it out.
  6. Bake for 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  7. Let the cake cool completely in pan on wire rack.
  8. Cut the cake into snacking squares and dust with powdered sugar, if desired.

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About Author

Alisa is the founder of GoDairyFree.org, 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.

5 Comments

  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. 🙂

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