Preheat oven to 350 degrees. Lightly oil the bottom and sides of a 9-inch pie cake pan.
In a small bowl, combine the flour, cacao powder, baking powder, baking soda and salt.
In a high-speed blender, like this one from Luvele, add the coconut palm sugar, coconut oil, peppermint extract, pastured egg, mint, hemp milk and maple syrup. Process on high until ingredients are well blended, about 1 full minute.
Add the wet ingredients in with the dry and mix well.
Pour the mixture into the cake pan. Bake until a toothpick inserted in center comes clean, about 25 minutes. Cool completely in the pans on a rack. Insert a sharp knife around the edges of the pan; remove cake from pan and transfer to a platter, flat-side up.
Click HERE for the decadent dairy-free mint chocolate frosting recipe.
If you are trying to make a triple layer cake such as the one in the photo, please note this recipe only makes enough for one layer. You will need to triple the recipe to make a 3 layer cake.