The best dessert to serve all year round!
Vegan Andes Mint Cake
Thin layers of moist chocolate cake paired with a bright, homemade Andes-style mint filling.
Since commercial Andes Mints are not vegan, we make our own
Optional homemade Andes-style mint wedges really elevate the presentation, but the cake is delicious without them.
Or for purists: ice it in a traditional way
This cake is built with alternating layers of ganache and mint buttercream and can be given a light mint syrup soak for extra flavor. The syrup is optional but gives a subtle mint zing in every bite.
A step-by-step video tutorial demonstrates the assembly and finishing techniques for this cake; if you prefer visual guidance, watching the demo will help clarify the process.
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Notes for Success
Chocolate cake: The chocolate cake used here works well with a 1:1 gluten-free flour blend if you need a gluten-free option.
Icing quantity: I had about 1½ cups of buttercream left because I did not ice the outside of the cake. If you plan to frost the outside in the traditional manner, you should assume you will need all of the buttercream produced by the buttercream recipe.
A note about mint extract
Mint extracts vary by type and quality — choose carefully for the best flavor
There are many mint extract options available. Low-cost “mint” extracts can sometimes produce a toothpaste-like flavor. Also, note the distinction between Mint Extract and Peppermint Extract. Mint extract often contains a blend of spearmint and peppermint, while peppermint extract is derived from peppermint and has a higher menthol content.
Flavor differences
Spearmint tends to give a milder, sweeter mint flavor similar to spearmint gum. Peppermint has a stronger menthol character that creates a cool mouthfeel and reads as a more intense mint flavor. For chocolate pairings, I prefer pure peppermint extract because the menthol complements chocolate beautifully and provides a clear mint profile.
If you can, choose a pure peppermint extract you trust rather than a low-quality generic “mint” extract. Using the right extract will make a noticeable difference in the final taste of the cake and the candy wedges.
Andes Mint Cake
Summary: Layered vegan chocolate cake with mint buttercream and chocolate ganache. Read the Notes for Success above before you begin.
Prep Time: 3 hrs
Cook Time: 20 mins
Total Time: 3 hrs 20 mins
Servings: 10
Ingredients
- Chocolate cake (use your favorite vegan chocolate cake recipe)
- Ganache — double batch (see ganache recipe or prepare a thick vegan ganache)
For the Mint Crème
- 1 batch vegan buttercream (prepare according to your buttercream recipe)
- 2 teaspoons peppermint extract (adjust to taste)
- 2 drops green food coloring (optional)
For the Andes-style Candy Wedges (optional)
- 2 tablespoons softened vegan butter (about 28 g)
- ¾ cup confectioners’ sugar (about 90 g)
- ½ teaspoon peppermint extract
- 1 drop green food coloring (optional)
- 1 cup vegan melting chocolate or couverture, melted
For the Mint Simple Syrup (optional)
- ¼ cup sugar (50 g)
- ¼ cup water (60 ml)
- 1 teaspoon peppermint extract (about 5 ml)
Instructions
- Preheat the oven to 350°F. Grease and line four 7″ cake pans (or your preferred pan sizes) with parchment.
- Prepare the chocolate cake batter according to your cake recipe. Divide the batter evenly between the prepared pans.
- Bake the cake layers for about 20 minutes, or until a toothpick inserted into the centers comes out with moist crumbs.
- Allow the layers to cool in the pans until they can be handled, then remove and cool completely on a rack.
- If using the optional mint syrup: combine sugar and water in a small saucepan and bring to a boil. Boil for 1 minute, remove from heat, then stir in the peppermint extract. Set aside to cool.
- Make the buttercream according to your chosen recipe. At the end of mixing, add the peppermint extract and green food color if desired.
- Prepare a double batch of ganache, and allow it to cool to spreading consistency at room temperature.
- To make the Andes-style candy (optional): line a small pan with plastic wrap. Pour about ½ cup of the melted chocolate into the pan and let it set to form a chocolate base.
- Beat the softened vegan butter with confectioners’ sugar until light and fluffy. Add peppermint extract and green food coloring and combine until smooth.
- Press the mint crème into a lined small pan and freeze until solid. Remove the frozen mint block, place it into the chocolate-lined pan, pressing to seal the edges.
- Pour the remaining melted chocolate over the mint block and refrigerate until set. Trim and cut the set chocolate-mint slab into wedges with a hot, dry knife to decorate the cake.
- Assemble the cake by layering cake, a light brush of the optional mint syrup, mint buttercream, and a layer of ganache. Repeat until all layers are stacked, finishing with ganache or leaving the sides exposed if you prefer a clean, layered look.
Storage
This cake is best kept refrigerated, especially in warm weather, as the fillings and ganache can soften at room temperature. Refrigerated, the cake will stay fresh up to one week. For longer storage, wrap tightly and freeze for up to one month; thaw in the refrigerator before serving.
Tips
- If you plan to crumb-coat and fully frost the outside, make sure you have enough buttercream; this recipe leaves some buttercream unused if you only fill the layers.
- Use a good-quality peppermint extract for best flavor—pure peppermint typically yields a cleaner, stronger mint note than generic “mint” blends.
- If you do not want to make the candy wedges, the cake is still excellent with just the mint buttercream and ganache layers.
Tried this recipe? Let us know how it turned out in the comments.