Gluten Free Dairy Free Brownie Chocolate Mint Cake
- 2 (16 oz) boxes gluten-free chocolate brownie mix, like Betty Crocker
- 1/2 cup coconut oil, plus 1 tbsp, melted
- 6 cups frozen vanilla coconut dessert, like So Delicious, softened
- 1/2 tsp peppermint extract
- 1 1/2 cups chopped dairy-free semisweet chocolate
- None None green food coloring
- None None coconut cream
- Preheat oven to 350u0b0F. Line 3 - 8 inch cake pans with waxed paper. Coat with cooking spray.
- Prepare brownie mix according to package directions, substituting 1/2 cup coconut oil for butter. Divide batter evenly among pans and bake for 20 mins, or until a skewer inserted in the center comes out clean. Let cool for 15 mins then unmold, peel off waxed paper and let cool completely.
- In a mixer on low speed, beat together softened coconut dessert, peppermint extract and 3/4 cup chocolate until smooth. Tint to desired green color. Spread 2 cups over 1 brownie layer. Cover with a second brownie layer and spread 2 cups mint mixture over top. Cover with remaining brownie layer and spread remaining mint mixture over top. Cover and freeze for 2 hours.
- Whip coconut cream until thick. Melt remaining chocolate then stir in remaining coconut oil. Just before serving, drizzle top of cake with chocolate and garnish with coconut cream.
chocolate brownie mix, coconut oil, frozen vanilla coconut dessert, peppermint, chocolate, green food coloring, coconut cream
Taken from recipes-plus.com/api/v2.0/recipes/31866 (may not work)