Mint-Chocolate Icebox Cake

Dairy Free
Health score
2%
Mint-Chocolate Icebox Cake
45 min.
16
228kcal

Suggestions


If you're looking for a delightful dessert that's sure to impress, then our Mint-Chocolate Icebox Cake is just what you need! This innovative treat masterfully combines rich chocolate flavors with a refreshing hint of peppermint, making it perfect for those warm summer gatherings or festive celebrations. Best of all, it’s dairy-free, so everyone can indulge without worry.

Imagine layers of moist chocolate cake, beautifully complemented by a light and fluffy whipped topping, creating a harmonious balance of textures and flavors. With just 45 minutes of prep time, this cake is not only easy to make but also serves an impressive 16 portions, making it a fantastic choice for parties and family get-togethers. Plus, each serving is under 230 calories, letting you satisfy your sweet tooth guilt-free!

The secret ingredient here is the Prune Purée, which keeps the cake moist and adds a unique sweetness without compromising on flavor. The invigorating mint creates a refreshing burst that perfectly contrasts with the decadent chocolate, appealing to your taste buds and leaving you wanting more. Treat yourself and your loved ones to this scrumptious Mint-Chocolate Icebox Cake, and watch it disappear from the dessert table in no time!

Ingredients

  • 1.5 teaspoons baking soda 
  •  eggs 
  • 1.5 cups flour all-purpose
  • tablespoon coffee granules instant
  • 0.3 teaspoon peppermint extract 
  • pound powdered sugar 
  • cup prune purée divided
  • 0.8 teaspoon salt 
  • 1.3 cups cocoa unsweetened
  • 0.5 cup water 
  • 0.8 cup water boiling
  • cups non-dairy whipped topping frozen thawed reduced-calorie

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • blender
  • baking pan

Directions

  1. Combine the first 3 ingredients in a bowl; stir well, and set aside.
  2. Combine cocoa, 2/3 cup Prune Pure, water, salt, peppermint extract, and sugar in a large bowl; beat at medium speed of a mixer until smooth. Reserve 3/4 cup cocoa mixture; add remaining 1/3 cup Prune Pure and eggs to remaining cocoa mixture in bowl. Beat at medium speed until smooth. Gradually add the flour mixture, beating at low speed until smooth. Stir in boiling water.
  3. Pour batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly.
  4. Bake at 350 for 35 minutes or until the cake springs back when touched lightly in center.
  5. Let cool completely in pan on a wire rack.
  6. Fold whipped topping into reserved 3/4 cup cocoa mixture; spread over cake. Cover and chill.

Nutrition Facts

Calories228kcal
Protein6.69%
Fat11.28%
Carbs82.03%

Properties

Glycemic Index
6.5
Glycemic Load
8.26
Inflammation Score
-4
Nutrition Score
6.5782608655484%

Flavonoids

Cyanidin
0.08mg
Catechin
4.36mg
Epicatechin
13.2mg
Quercetin
0.87mg

Nutrients percent of daily need

Calories:228.44kcal
11.42%
Fat:3.09g
4.76%
Saturated Fat:1.89g
11.8%
Carbohydrates:50.59g
16.86%
Net Carbohydrates:47.02g
17.1%
Sugar:34.27g
38.08%
Cholesterol:30.88mg
10.29%
Sodium:233.55mg
10.15%
Alcohol:0.02g
100%
Alcohol %:0.03%
100%
Caffeine:25.27mg
8.42%
Protein:4.12g
8.25%
Manganese:0.38mg
18.97%
Copper:0.31mg
15.72%
Fiber:3.57g
14.3%
Selenium:7.93µg
11.33%
Magnesium:43.43mg
10.86%
Iron:1.76mg
9.8%
Phosphorus:93.7mg
9.37%
Vitamin B2:0.15mg
8.6%
Vitamin B1:0.11mg
7.2%
Folate:28.19µg
7.05%
Vitamin K:7µg
6.67%
Potassium:226.87mg
6.48%
Vitamin B3:1.15mg
5.73%
Zinc:0.71mg
4.73%
Calcium:27.66mg
2.77%
Vitamin A:136.42IU
2.73%
Vitamin B6:0.05mg
2.57%
Vitamin B5:0.24mg
2.41%
Vitamin B12:0.09µg
1.54%
Vitamin E:0.19mg
1.29%
Vitamin D:0.17µg
1.1%
Source:My Recipes