Gluten Free Dairy Free Brownie Chocolate Mint Cake

1. 1

   Preheat oven to 350u00b0F. Line 3 - 8 inch cake pans with waxed paper. Coat with cooking spray.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.