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Frosted Mint Chocolate Double Layer Cake Recipe


  • 2 cups spelt or whole wheat pastry flour
  • 3/4 cup cacao or unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cups stolidity or sugar of choice
  • 1 cup mini chocolate chips optional
  • 2/3 cup yogurt of choice such as Whole-soy
  • 1 1/2 cup water
  • 1/4 cup plus 2 tbsp vegetable oil or melted coconut oil
  • 1 1/2 tbsp pure vanilla extract
  • 1/2 tsp pure peppermint extract
  • 2 prepared batches of: Healthy Mint Frosting


  • Preheat oven to 350 degrees F, and grease two 8-in round cake pans.
  • Set aside. In a large mixing bowl, combine the flour, cocoa, baking soda, salt, optional chips, and sweetener, and stir very well. In a separate mixing bowl, whisk together all remaining ingredients (except frosting).
  • Pour wet into dry and stir until just combined, then divide between the cake pans. Bake 25 minutes or until batter has risen and a toothpick in the center of the cake comes out clean.
  • Allow to cool at least 10 minutes before going around the sides with a knife and inverting the cakes.
  • Frost one layer, stack the cakes, then refrigerate 30 minutes before frosting the entire cake.
  • This cake is best if frosted right before serving. Due to the lack of preservatives in the frosting, leftovers are best stored in the refrigerator