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Desserts

Mint Chocolate Ripple Cake Recipe

This recipe is rated 5.0 out of 5.

Gluten-free option

Soy-free option

Oil-free option

Nut-free option

Budget friendly

Easy peasy

Super quick

Kid-friendly

Comfort food

Entertaining

Desserts
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A sliced plant-based Mint Chocolate Cake with green icing, chocolate drizzle, and crushed biscuits on top, displayed on a wooden board.
A slice of plant-based Mint Chocolate Cake with chocolate and mint layers on a patterned plate, another slice and cake behind.
A sliced plant-based mint chocolate ripple cake with green icing and biscuit crumbs on a wooden board, served on patterned plates with gold cutlery nearby.

Cool, creamy and full of choc-mint flavour, this super easy no-bake classic comes together in minutes. It’s budget-friendly, kid-approved and perfect when you need a quick dessert for entertaining.

You will need

Serves 8-10

For the cake:

  • 400ml thickened plant cream, chilled (e.g. Flora)
  • 50g icing sugar
  • 2 tablespoons cream stabiliser (e.g. McKenzie’s or Cottee’s Vanilla Pudding Mix)
  • 3 teaspoons peppermint extract
  • 10–15 drops of green liquid food colouring
  • 250g plant-based chocolate biscuits (e.g. Arnott’s Choc Ripple)

To decorate (optional):

  • Melted plant-based chocolate (e.g. Noshu or Sweet William)
  • Chocolate mint cream biscuits, crushed (e.g. Leda Minton)

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Directions

15 mins to prep

4 hours to chill

  1. Step 1

    Add the cream to a large bowl and whip with an electric mixer or stand mixer until soft peaks form.

  2. Step 2

    Add the icing sugar, cream stabiliser, peppermint extract and 10 drops of food colouring. Whip until stiff peaks form. If you’d like a greener cream, mix in more food colouring while whipping.

  3. Step 3

    Spread a few spoons of cream onto your serving platter (this anchors the cake so it doesn’t slide). Divide the biscuits into about 4 even portions, one for each row.

  4. Step 4

    Working directly on the platter, stand a biscuit vertically on its edge, spoon a little cream onto its flat side, and then press another biscuit flat against it to sandwich them together. Keep adding biscuits this way, one at a time, until you’ve formed a full row of biscuits sandwiched with cream.

  5. Step 5

    Repeat with the remaining biscuits to form the rest of the rows, placing each one alongside the last until they form the shape of a log.

  6. Step 6

    Generously coat the whole log with the remaining cream — top and sides — smoothing it out with the back of a spoon so no biscuits are showing.

  7. Step 7

    Cover the ripple cake with an airtight container and chill in the fridge for at least 4 hours, or overnight.

  8. Step 8

    When chilled, drizzle some melted chocolate on top of the cake and sprinkle with chocolate mint cream biscuits as desired. Keep refrigerated and serve within a few hours.

Hot tip!

Ripple cake is incredibly versatile — it can also be made in a wreath shape on a circular platter. And feel free to switch up the toppings! Try skipping the peppermint and adding chopped nuts, fresh berries, coffee-soaked biscuits, or a different flavour of biscuit entirely to really make it your own. Lotus Biscoff biscuits and Arnotts Gingernut work beautifully too.

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