Fresh Mint and Chocolate Chunk Cake

By • June 27, 2012 • 0 Comments

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Author Notes: This is the perfect way to use an overabundance of fresh mint in your garden! When the mint takes over its corner of the world, cut some down and make this cake. First shown on my blog at

Makes two 8" round cakes

  • 3/4 cups almond flour
  • 3/4 cups spelt flour
  • 3/4 cups wheat flour
  • 3/4 cups white sugar
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoons salt
  • 3 eggs, beaten
  • 1 cup milk
  • 3/4 cups olive oil
  • 3 tablespoons chopped, fresh mint
  • 9 ounces dark chocolate bar, chopped into small pieces
  1. Preheat oven to 400°F.
  2. Lightly oil two 8" round cake pans; line the bottoms with a piece of parchment paper cut to fit; set aside.
  3. In a large bowl, combine the flours, sugar, baking powder and salt.
  4. In a small bowl, combine the beaten eggs, milk and olive oil.
  5. Stir the egg mixture into the flour mixture until just combined.
  6. Add the mint and the chocolate, and stir until combined evenly throughout the batter.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 20 minutes or until top is golden brown and a toothpick inserted comes out clean.
  9. Cool at least 10 minutes before serving.
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