Chocolate Chip Mint Cake Recipe

Chocolate Chip Mint Cake Recipe

Chocolate Chip Mint Cake Recipe


Since St., Patricks Day is coming up, and we just finished a round of Whole 30, (You can read about that here) I wanted to find a recipe that my family would love that didn’t have all the nasty dyes that most green recipes have.


This cake is very moist and dense, and the frosting isn’t sugar-free, but it’s a better option than store-bought treats. I believe in all things in moderation, and I don’t want my kids to grow up and binge on sugar because they were never allowed to have any at all.


Since we don’t eat any processed sugar at all during the week, I think an occasional treat is okay. And this frosting is ‘dyed’ green with avocado.

Trust me, your kids will love it. And no one will know the difference. My kids watched me make the frosting and they were gagging because they hate avocado, but once they tried the cake they were too busy stuffing their faces to complain.




Chocolate Chip Mint Cake Recipe (Printable Recipe) For the Cake

3/4 cup coconut flour

1/4 cup arrowroot flour

3/4 teaspoon baking powder

7 large eggs 2/3 c. of ghee (clarified butter) melted

2 t. of vanilla

1/2 cup of honey

1/4 cup of coconut sugar

1/4 cup canned coconut milk



Preheat oven to 350 degrees. Combine the dry ingredients in a mixer or large bowl. In a separate bowl, combine eggs, melted ghee, honey, and vanilla. Slowly add the wet ingredients to the dry until smooth. Then add coconut milk.

Grease 1 8 inch pan with coconut oil and then sprinkle in coconut flour or arrowroot powder until it completely covers the pan, to prevent the cake from sticking. Pour cake batter into the pan, and bake for 35-40 minutes or until a toothpick comes out clean when inserted into the center.

Let cake rest in pan for 10 minutes, then run a butter knife around the edges to loosen, then invert cake onto a plate, and allow to cool.


For the Mint Chip Frosting

1 avocado, pitted and mashed

1/4 cup of coconut oil

1/4 cup of canned coconut milk

1 t. of Mint oil or extract

1 dash of salt

1 lb. of powdered sugar

1/2 cup of dark chocolate chips



While the cake is baking, mix together avocado and coconut oil until smooth and creamy. Now add in your coconut milk, mint, and salt.

Slowly add powdered sugar until your frosting is thick and spreadable. After frosting is thick enough, add chocolate chips. Adding them too early to the frosting will break them and mash them until they’re unrecognizable.


Dairy-Free-Gluten-Free-Chocolate-Mint-Cake Chocolate-Mint-Cake-Dye-Free-Gluten-Free-Dairy-Free



  I think your family is going to love this recipe! Don’t forget to pin it for later by hovering over any image! 



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10 thoughts on “Chocolate Chip Mint Cake Recipe”

  1. I will be pinning for later! Looks delicious! Thanks for sharing on VMG206 Brag About It! We're happy you came over to party with us!

  2. Love this cake – it's allergy friendly and healthy too. Wonderful frosting – what a fabulous idea to use avocado. Thank you for sharing this deliciously healthy recipe with us at the Hearth and Soul hop. Pinned, stumbled and will share 🙂

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