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You are here: Home / Recipes / Cake / Mint&Chocolate – Shamrock Cake for St. Patrick’s Day

Mint&Chocolate – Shamrock Cake for St. Patrick’s Day

March 9, 2021 By Deviliciously Raw

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Cheesecake recipe + mint and chocolate = delicious St. Patrick’s Day Cake! Inspired by the beauty of shamrocks and all things green. One bite of this moist, colorful cake and you’ll think you’ve found the pot of gold at the end of the rainbow.

This mint chocolate vegan cheesecake is one decadent dessert. With its chocolatey crust, creamy mint cashew filling, it’s the ultimate treat for mint chocolate lovers like myself.


St Patrick’s Day is coming soon, and I felt inspired to make another green, raw vegan cake! This time a Mint Chocolate Cake because of the mint and chocolate. Who doesn’t love mint and chocolate? This Mint Chocolate Shamrock Cake is a real treat to look at, and even nicer to eat! Here’s an extreme close up, enjoy!



This mint chocolate cheesecake is one decadent dessert. With its chocolatey crust, creamy mint cashew filling, it’s the ultimate treat for mint chocolate lovers like myself.Click To Tweet

As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe. It’s:

⬩ perfect for St. Patrick’s Day
⬩ creamy, and utterly delicious
⬩ is a harmonious mix of mint and chocolate
⬩ this is definitely a recipe for those who adore the mint + chocolate combo like myself!

And as we’re just a picture apart from the recipe, I’m wishing you a pot of gold, and all the joy your heart can hold. Happy St. Patrick’s Day! And of course, enjoy your cakes ♡

 

Shamrock Cake for St. Patrick's Day
 
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Prep time
1 hour
Cook time
4 hours
Total time
5 hours
 
This mint chocolate cheesecake is one decadent dessert. With its chocolatey crust, creamy mint cashew filling, it’s the ultimate treat for mint chocolate lovers like myself.
Author: Deviliciously Raw
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
Ingredients
  • For the base
  • ¾ cup shredded coconut
  • ¼ cup gluten-free rolled oat
  • ¼ cup buckwheat, activated
  • 3 tablespoon raw cacao or carob powder
  • 1 tablespoon coconut oil
  • 4 tablespoon nut milk
  • 1 tablespoon lime juice
  • 5 mint leaves, chopped

  • For the cream
  • 1+1/2 cup cashew, soaked
  • 1 medium sized zucchini, peeled
  • ¼ cup coconut oil, melted
  • 3 tablespoon coconut nectar
  • 2 tablespoon nut milk
  • juice of a half lime
  • pinch pink himlayan salt
  • ½ tablespoon sunflower lecithin powder

  • For the pale green color
  • 1 teaspoon Matcha green tea powder
  • few drops mint essential oil

  • For the dark green color
  • ¼ + ⅛ teaspoon spirulina powder
  • 6 mint leaves, chopped
Instructions
  1. For the base - Add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin (with a removable bottom) and place in the refrigerator.
  2. For the cream - Place everything in a high-speed blender and blend until smooth and creamy. Divide the blended mixture between 3 small bowl, approximately equal quantity (215 gram).
  3. For the pale green color - Add in the matcha powder, mint oil and and stir well.
  4. For the dark green color - Add in the spirulina powder, chopped mint leaves (or mint essential oil) and blend until smooth.
  5. To assemble - Place the cake on the kitchen scale. Pour the white cream over the base. To create the zebra effect, take two squeeze bottle and fill up with the colored creams. Start with about 35 grams of Dark Green Cream and 35 grams of Pale Green Cream into the centre of the cake. After each addition, tap the cake mold against the tabletop to spread out the cream. You should start to see alternate rings of Dark Green Cream and Pale Green Cream. Next add 30 grams of Dark Green Cream and 30 grams of Pale Green Cream into the centre of the cake. Continue to repeat and reduce the amount until both creams are used up. (To achieve the shamrock shape repeat the same method on the edges too by dropping dollops of alternating colored creams onto the center of the previous dollops, essentially making a bullseye of concentric circles. You will need 6 circles.) Once completed, gently shake the cake mold to smooth out the top. Using a knife or a toothpick “draw” some random lines and patterns in the colored filling to add interesting swirls to the appearance - but not too much! You don't want the colored layers to blend together. Cover with plastic wrap, then place it in the freezer for about 4 - 6 hours or overnight, to set. Store in the freezer for 2 weeks or in the refrigerator for 4- 5 days. To serve, remove the cake from the freezer and let sit at room temperature for 30- 35 minutes to soften. Slice and serve. Enjoy!! Xo
3.5.3251

Other Recipes for St. Patrick’s Day You Might Like

Pandan and Matcha Mousse Cakes in a Jar
Lemon Balm-Mint Oreo Cake
Matcha Cacao Macaroons
Mint chocolate chip ice cream
Matcha Rolls
Shamrock Fudge Bars
St. Patrick’s Day Cake
Chocolate Mint Slice
Key Lime Parfait
Pandan Cookies
Raw Superfood Matcha & Kiwi Cake with Ginger Crust

THINKING OF TRYING THIS RECIPE?

As always, I absolutely would love to see and hear your feedback.

▻ Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒

Create⬩Nourish⬩Repeat

Mint&Chocolate - Shamrock Cake for St. Patrick\'s Day

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Filed Under: Cake, Recipes Tagged With: Cheesecake, Chocolate, Dairy free, Easy healthy recipes, Gluten-Free, Green Cake, Guilt free dessert, Healthy Recipes, Mint, Mint Cake, Nourishing, Paddy's Day Dessert, Plant based diet, Quick healthy recipes, Raw, Raw Vegan Dessert, Shamrock Cake, St. Patrick's Day Desserts, Vegan, Vegan Recipes, Vegetarian

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I'm a passionate self-taught chef who loves creating and sharing colorful nourishing plant-based recipes that satisfy the tummy and warm your soul. All my recipes are quick and easy to make, made with simple everyday ingredients that are easy to find. Thanks for stopping by ♡ Read more…

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Everything you love about classic carrot cake, right down to the creamy frosting, but makeover with a heap of chocolate. Chocolate is a great flavor addition to the classic carrot cake. 

This Chocolate Carrot Cake is an epic twist on a classic, and you’ll love the unique flavor of this chocolate carrot cake. Everything is better with chocolate, right? And this cake is no exception. Recipe link in my bio, enjoy!
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[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] Ever heard [𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] Ever heard of Green Pea and Ginger Bread? Probably not, but let me tell you, it’s one of the greatest things I have shoved in my face in a long time. It’s lightly sweet, moist yet soft with great crumb. Naturally colored sweet green pea and ginger bread is perfect for any kind of sandwich.

The green pea color looks simply beautiful. It has a light and tempting flavor of green pea on it. 

And it’s also perfect for making biscotti (you can add in ½ cup of pistachios). Green peas and pistachios are a classic and truly outstanding combination. So, what do you think! Link in my bio 💚
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[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘]
☘️ 𝗠𝗶𝗻𝘁&𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 - 𝗦𝗵𝗮𝗺𝗿𝗼𝗰𝗸 𝗖𝗮𝗸𝗲 𝗳𝗼𝗿 𝗦𝘁.𝗣𝗮𝘁𝗿𝗶𝗰𝗸'𝘀 𝗗𝗮𝘆
☘️ This mint chocolate #raw #vegan cheesecake is one decadent dessert. 
☘️ With its chocolatey crust, creamy mint cashew filling, it’s the ultimate treat for mint chocolate lovers like myself.
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This cake has a classic coconut and oat base, paired with fresh ginger and naturally sweet pineapple that I blended with fresh lime juice and infused with even more lime zest for extra zing. 

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[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] Get a litt [𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] Get a little tropical with this 𝗘𝘅𝗼𝘁𝗶𝗰 𝗣𝗮𝘀𝘀𝗶𝗼𝗻 𝗙𝗿𝘂𝗶𝘁 𝗟𝗶𝗺𝗲 𝗖𝗮𝗸𝗲

Bursting with sweet and tart tropical flavor, this Passion Fruit Lime Cake is packed with citrus fruits and drizzled with a passion fruit. 

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