Mint Icebox Cake

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Lightly coat three 7 x 4 x 3-inch loaf pans with oil.
3. 3
   In a medium bowl, whisk together the flour, potato starch, arrowroot, cocoa powder, baking powder, baking soda, xanthan gum, and salt.
4. 4
   Add 1 cup oil and the agave nectar, applesauce, sweet potato puree, vanilla, hot water, and mint flavor to the dry ingredients and stir until the batter is smooth.
5. 5
   Divide the batter evenly among the prepared pans.
6. 6
   Bake the cakes on the center rack for 15 minutes, rotating the pans 180 degrees after 8 minutes.
7. 7
   The cakes should feel slightly soft in the center, but firm around the edges.
8. 8
   Let the cakes stand in the pans for 20 minutes, then gently run a knife around the edges.
9. 9
   Turn the cake onto a wire rack and cool completely.
10. 10
    Transfer one layer to a serving plate or a cake stand.
11. 11
    Using a frosting spatula, gently spread a thick layer of vanilla frosting over the top of the cake.
12. 12
    Break up the cookies and crumble some evenly over the frosting.
13. 13
    Place a second layer on top and repeat the frosting/crumbling process.
14. 14
    Lay the third layer on the second layer and frost the top and sides of the cake completely.
15. 15
    Crumble the remaining cookies over the top.
16. 16
    Place the cake in the freezer for 2 hours to set the frosting before serving.
17. 17
    Store the cake in an airtight container in the freezer for up to 1 month.