This flourless Mint Malteaser Cake healthily mimics the mint malt candies Chew and I fell in love with. Consisting of coconut flour malt cake layers, a chocolate ganache coating, and a minty coconut cream frosting, this layered cake is irresistibly delicious and perfect for any special occasion!
Ingredients
Cake
½ cup coconut flour
½ cup malt drink powder (such as Ovaltine or Milo)
1 tbsp + 1 tsp baking powder
A few grinds of pink Himalayan salt
¼ cup maple syrup
½ cup coconut oil, melted
2 tsp pure vanilla extract
6 large eggs
Chocolate Ganache
¼ cup coconut oil, melted
3 tbsp maple syrup
A pinch of pink Himalayan salt
½ tsp vanilla
¼ cup cocoa powder
Mint Nib Frosting
1 can Rooster Brand Gold Label Coconut Milk, chilled*
6 to 8 drops of liquid stevia
1 tbsp peppermint extract
1 tsp pure vanilla extract
Approximately 3 drops of green and 2 drops of blue food colouring
1½ tbsp cacao nibs
Assembly
Mint malt balls and Maltesers for decorating
Instructions
Preheat oven to 320⁰F. Grease two 8-inch round cake pans and line the bottom with parchment paper.
In a small bowl, whisk together the coconut flour, malt powder, baking powder, and salt. Set aside.
In a separate small bowl, combine the maple syrup, melted coconut oil, and vanilla for the cake.
Whip the eggs with a stand mixer or an electric handheld mixer until pale yellow and triple in volume.
Gradually add the wet ingredients into the eggs, continuing to mix all the while.
Add the dry ingredients to the egg mixture in three additions, scraping down the sides of the bowl with a spatula as needed.
Evenly distribute the cake batter between the two cake pans and bake in preheated oven for 25 to 30 minutes. Cool completely before assembling the cake.
Make the chocolate ganache by whisking all the ingredients in a small mixing bowl until smooth.
Prepare the frosting by scooping out all the hardened coconut cream from the top of the can, discard the clear liquid that remains. Whip with a stand mixer or electric handheld mixer to soften.
Add liquid stevia, extracts, and food colouring to the whipped coconut cream and mix until homogenous.
Once the desired shade of mint is reached, add the cacao nibs and mix to distribute the nibs.
To assemble, place one of the cooled cake layers onto a wire rack situated over a plate. Spread a layer of ganache on top, then about one third of the mint frosting. Top with the second cake layer.
Pour remaining ganache over the top of the cake and use a spatula to help cover the entire cake.
Chill the cake in the fridge for a few minutes until the ganache hardens. Then frost the entire cake with the remaining mint nib frosting. Decorate with mint malt balls and Maltesers if desired. Chill in the fridge until ready to serve.
Notes
*One can of Gold Label Coconut Milk is about 80% coconut cream. You may need two cans of regular full fat coconut milk to yield that amount of cream.
Recipe by Radiant Rachels at https://radiantrachels.com/mint-malteaser-cake/