Dear Outraged Icebox Cake Purist: I understand you will be frustrated and angry that what follows is in no way an icebox cake, and for that I’m sorry. But those traditional icebox cakes you are so staunchly defending are nothing more than raw eggs, butter, and sugar mixed together and dumped into a pit of sponge cake or stale ladyfingers. Not cool for your stomach, or mine! We can do better—and have with this towering ode to the magical pairing of mint and chocolate. The cake may seem a touch underdone when the baking time is up, but trust me: You will have a beautifully moist cake that won’t dry out in the freezer, one you’ll pick at happily each time you pass the fridge for weeks to come! If you avoid evaporated cane juice, omit the cookies but add some berries or Chocolate Crumb Base (page 116).

　　

Ingredients

makes 22 slices

　　1 3/4 cups brown rice flour

　　1/2 cup potato starch

　　1/4 cup arrowroot

　　1 cup unsweetened cocoa powder

　　1 1/2 tablespoon baking powder

　　1/2 teaspoon baking soda

　　3/4 teaspoon xanthan gum

　　2 teaspoon salt

　　1 cup coconut oil, plus more for the pans

　　1 1/2 cup homemade applesauce (page 78) or store-bought unsweetened applesauce

　　1/2 cup canned sweet potato purée

　　1 tablespoon pure vanilla extract

　　1 cup hot water or hot coffee

　　3 tablespoons mint flavor or peppermint extract

　　Vanilla frosting (page 91)

　　16 double chocolate chip cookies (page 71)

　　

Step 1

Preheat the oven to 325°F. Lightly coat three 7 × 4 × 3-inch loaf pans with oil.

　　

Step 2

In a medium bowl, whisk together the flour, potato starch, arrowroot, cocoa powder, baking powder, baking soda, xanthan gum, and salt. Add 1 cup oil and the agave nectar, applesauce, sweet potato purée, vanilla, hot water, and mint flavor to the dry ingredients and stir until the batter is smooth.

　　

Step 3

Divide the batter evenly among the prepared pans. Bake the cakes on the center rack for 15 minutes, rotating the pans 180 degrees after 8 minutes. The cakes should feel slightly soft in the center, but firm around the edges.

　　

Step 4

Let the cakes stand in the pans for 20 minutes, then gently run a knife around the edges. Turn the cake onto a wire rack and cool completely.

　　

Step 5

Transfer one layer to a serving plate or a cake stand. Using a frosting spatula, gently spread a thick layer of vanilla frosting over the top of the cake. Break up the cookies and crumble some evenly over the frosting. Place a second layer on top and repeat the frosting/crumbling process. Lay the third layer on the second layer and frost the top and sides of the cake completely. Crumble the remaining cookies over the top. Place the cake in the freezer for 2 hours to set the frosting before serving. Store the cake in an airtight container in the freezer for up to 1 month.

　　From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter