Pin It

Gluten- and Dairy-Free Chocolate Mint Cake 

Chef Christopher Spencer marries two of desserts best flavours, in a dish that’ll please both for dietary restrictions and chocolate cravings.


1 19-oz can of black beans,
drained and rinsed
5 eggs
1 tsp vanilla extract
2 tsp mint extract
½ tsp salt
¼ cup sugar
6 tbsp of coconut oil
½-cup honey
8 tbsp cocoa
1 tsp baking powder
½ tsp baking soda

Chocolate Butter Cream
3 ½ cups of confectioner's sugar
¾ cup cocoa powder 1 cup vegetable shortening
1 tbsp vanilla
pinch of salt

Place beans, three eggs, vanilla, mint, salt and sugar in processor and blend until smooth. In a separate bowl whisk cocoa, baking soda and baking powder.

With beaters mix coconut oil, honey and two eggs. Add bean mixture and coconut oil mixture to dry ingredients and mix until incorporated. (Hand-beaters work well.)

Place in two parchment-lined, greased nine-inch pans. Bake at 350 degrees for approximately 30 minutes or until a toothpick inserted in centre comes out clean.

Cool completely before frosting.

Chocolate Butter Cream
Beat until fluffy.

Pin It

Speaking of Tess

Latest in Recipes


Subscribe to this thread:

Add a comment

Survey Asks

New Year's Eve?

  • Go out
  • Stay in

View Results

Coast Top Ten

  1. Ace at Bearly's is no longer   (The Feed)
  2. Cooper Tardivel relocates   (The Feed)
  3. Koo-E Nami Royale Grill opening soon   (The Feed)
  4. Good Food to move   (The Feed)
  5. Nothing but good vibes   (Food + Drink Feature)
  6. Marika Bouchard is Halifax's next big bartender   (Food + Drink Feature)
  7. The joy of Annie Brace-Lavoie   (Food + Drink Feature)
  8. 21 wing nights to feast on   (Food + Drink Feature)
  9. Fortune favours the bold at Cafe Good Luck   (Food + Drink Feature)
  10. Five craft beer releases for August   (The Feed)

The Feed

More »

In Print This Week

Vol 26, No 29
December 13, 2018

Cover Gallery »

Real Time Web Analytics

© 2018 Coast Publishing Ltd.