Mint Chip Chocolate Cake

This week was the hubster’s birthday!!  Any time we celebrate a family birthday I use it as a chance to try a new allergy friendly recipe.  Some you win…some you lose.  This cake has topped them all.  I’ll be using this recipe for all birthday celebrations going forward.

I’ll admit, the cake was good but the mint chocolate chip icing really MADE this cake!  I actually felt like I was eating mint chip ice cream, minus the brain freeze.  If you are looking for a yummy birthday cake recipe for your food allergic family member…give this a try!  Your guests will never believe that it’s allergy free!

Mint Chip Chocolate Cake
Chocolate Cake:
  • 2 c. Sugar
  • 1 c. Butter, softened (Earth Balance: Dairy-Free, Soy-Free)
  • 3 TBS Flax Seed Meal + 8 TBS Warm Water
  • 1 tsp. Vanilla Extract
  • 2 c. All-Purpose Flour (Gluten-Free can be substituted)
  • 1½ tsp. Baking Powder
  • ¼ tsp. Salt
  • ¾ c. Vanilla Rice Milk (or another dairy substitute)
  • ¾ c. Unsweetened Cocoa
  • ⅓ c. Hot Water
Mint Chocolate Chip Frosting:
  • 1 c. Butter, softened (Earth Balance: Dairy-Free, Soy-Free)
  • 2 tsp. Vanilla Extract
  • ¼ tsp. Salt
  • 1 (32-oz) Package Powdered Sugar
  • 4-6 TBS. Vanilla Rice Milk (or other dairy substitute)
  • 2 TBS. Peppermint Extract
  • 1 c. Enjoy Life Mini Chocolate chips
  • optional green food coloring
Chocolate Cake:
  1. Preheat oven to 350°
  2. Mix flax seed meal and water together in small bowl, set aside.
  3. Beat the sugar and butter at medium speed with an electric mixer until creamy and fluffy (about 5 minutes).
  4. Add flax seed meal mixture and vanilla exact. Mix well.
  5. In a separate bowl, whisk together flour, baking powder, salt and cocoa powder.
  6. Add the flour mixture to the sugar mixture alternating with rice milk (beginning and ending with the flour mixture).
  7. Beat at medium-low speed just until blended after each addition. Add in hot water and blend until smooth. Batter will be thick - use immediately.
  8. Pour desired batter into 2 greased and floured 8-inch round cake pans, spreading to the edges. Bake for 34-38 minutes or until a wooden pick inserted into the center comes out clean.
  9. Cool in pans completely on a wire rack.
Mint Chocolate Chip Frosting:
  1. Beat butter, vanilla, salt, and peppermint extract together with an electric mixer until smooth.
  2. Gradually add powdered sugar alternately with 2 TBS. rice milk. Beat at low speed until blended and smooth after each addition.
  3. Beat in up to 2 TBS. additional rice milk until you reach desired consistency.
  4. If you would like the frosting to appear green - add in a few drops of green food coloring.
  5. Fold in chocolate chips and mix by hand.
  6. Spread desired frosting between cake layers, on top and sides.

**Allergy Alert**
Be sure to read all of your labels.  I have found many spices and other products (i.e. garlic powder) that includes additional ingredients like soy.

Known Allergy Information (containing the major 8): Wheat
If you are going gluten free, substitute a gluten free flour mix.  Here is my favorite gluten-free substitute.

**Disclaimer: Please note that every child’s sensitivity to their given allergen(s) varies.  Some of the items that I use do contain “natural flavoring” and “spices” which is hard to determine if it is 100% allergy free.  You should always check with the manufacturer to confirm that your child can have their product(s).  The products that I list are items that I’ve been using for awhile and have proven to be safe for my boys (their allergies are dairy, soy, egg, peanut, tree nut, fish, shellfish and sesame).**

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  1. Deniker says:

    Best allergy friendly recipe I have tried!!! My 3 year old son is allergic to nuts, eggs, dairy, wheat and soy. I used orgran no egg egg replacer instead of the flax seed and it worked out great. It’s the first cake we’ve made for him that the whole family has enjoyed! Thank you so much

    • I am so glad that your son and family enjoyed this recipe. We battle the same challenges at our house. Trying to find recipes that are allergy-free but also enjoyable by everyone else is a challenge. This is our favorite cake recipe, too! Thanks for your sharing. I hope you and your family have a wonderful rest of your week. Blessings, Lauren

  2. Thanks so much for a great recipe! My daughter has allergies to egg, dairy and nut and I’ve started experimenting for her 2nd birthday next month. We had guests over and I tried out this recipe for dessert. I made cupcakes instead of cake and they didn’t believe that it had no dairy or eggs in it!

    • Jenn, I’m so glad that you and your guests enjoyed the mint chip chocolate cake!! When I made it, my in-laws were shocked as well! :) It’s by far my most favorite one that I’ve tried. We are getting ready to have a party for my oldest who is turning 4. I’ll be trying a couple new recipes. So check back for something new. :) Blessings!

  3. Dumb question, does the peppermint extract really making it that green color or did you use food coloring too? I didn’t see that listed.

  4. Tiffany says:

    This cake looks great! I am curious as to what type of cake flour you use?


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