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1
Preheat the oven to 325F.
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2
Lightly coat three 7 x 4 x 3-inch loaf pans with oil.
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3
In a medium bowl, whisk together the flour, potato starch, arrowroot, cocoa powder, baking powder, baking soda, xanthan gum, and salt.
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4
Add 1 cup oil and the agave nectar, applesauce, sweet potato puree, vanilla, hot water, and mint flavor to the dry ingredients and stir until the batter is smooth.
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5
Divide the batter evenly among the prepared pans.
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6
Bake the cakes on the center rack for 15 minutes, rotating the pans 180 degrees after 8 minutes.
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7
The cakes should feel slightly soft in the center, but firm around the edges.
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8
Let the cakes stand in the pans for 20 minutes, then gently run a knife around the edges.
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9
Turn the cake onto a wire rack and cool completely.
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10
Transfer one layer to a serving plate or a cake stand.
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11
Using a frosting spatula, gently spread a thick layer of vanilla frosting over the top of the cake.
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12
Break up the cookies and crumble some evenly over the frosting.
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13
Place a second layer on top and repeat the frosting/crumbling process.
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14
Lay the third layer on the second layer and frost the top and sides of the cake completely.
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15
Crumble the remaining cookies over the top.
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16
Place the cake in the freezer for 2 hours to set the frosting before serving.
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17
Store the cake in an airtight container in the freezer for up to 1 month.
