Get ready for the holidays with this moist, delicious gluten free chocolate mint cake recipe. Fashioned after one of my favorite winter treats, hot chocolate, this gluten free hot cocoa cake is perfect for sharing with friends and family.
Deep chocolate mint cake topped with chocolate and vanilla buttercream frosting and lots of mini marshmallows!! You will love this delicious gluten-free take on our favorite cold-weather treat, hot cocoa! I am also including a video so you can follow along with every step!!
(*This post is sponsored by Nielsen-Massey Vanillas and includes tracking links. For more information about tracking links and how to opt-out, please visit All About Do Not Track prior to clicking any links found in this post.)
I am so excited to share this new recipe with you as part of Nielsen-Massey Vanillas’ #BaketoShare campaign. The holidays are about spending time with family and friends and creating treasured memories. My family loves to share desserts any chance we can.
One of our family traditions around the holidays is to have friends and family come over for our annual dessert party. I am guilty of starting this tradition a few years ago because I have a wicked sweet tooth. (Totally guilty!!) We set up our dining room table with a giant buffet of delicious desserts to share. We invite our cul-de-sac neighbors and friends and I am really excited to debut this new cake recipe!
Did you know that more than half of Millennials surveyed say they are motivated to bake as a way to spend time with loved ones (59%) – the most of any generation? We are prime examples of this!! I have been baking with my family since my kids were little”
This delicious gluten-free chocolate mint cake is not only a showstopper for my dessert table, but it is an incredible recipe to share because NOBODY will know it is gluten-free!! Take it to any gathering, it tastes that good.
All you need to do to get started is grab a fork and Nielsen-Massey’s special Holiday Flavors Bundle on Amazon.
Nielsen-Massey Extracts Are Gluten-Free!
With holiday baking in mind, Nielsen-Massey created a special holiday bundle that will help you with all of your baking needs. I love Nielsen-Massey because their extracts are gluten-free so I know there are no weird hidden gluten ingredients! All Nielsen-Massey products are all-natural, allergen-free, Non-GMO Project Verified, and certified Kosher and gluten-free
The Holiday Flavors Bundle includes Madagascar Bourbon Pure Vanilla Extract, Pure Almond Extract, and Pure Peppermint Extract all at a special price, 30% off the 4-ounce holiday bundle!! (Note this offer is for a limited time and it is just one set per customer.) It is perfect for home bakers like us and makes a great stocking stuffer!
For this recipe, I am using the Madagascar Bourbon Pure Vanilla Extract and the Pure Peppermint Extract. The Madagascar Bourbon Vanilla is so versatile, and it is perfect for any sweet or savory recipe. It has a sweet, creamy flavor with velvety after-tones. Hello, high-quality yummy vanilla. You will find so many great uses in your recipes.
Nielsen-Massey Pure Peppermint Extract is made from the finest mint under the strictest quality standards. It has a fresh, peppermint flavor and is a favorite during the holiday season.
Are you ready to give this delicious gluten-free chocolate mint cake recipe a try?
- Gluten-free flour blend
- Baking powder and salt
- Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- Nielsen-Massey Pure Peppermint Extract
- Butter for frosting
- Powdered sugar for frosting
- Candy canes or peppermint candy
- Mini marshmallows
How to make gluten-free chocolate mint cake:
Add all of your dry ingredients to a bowl.
Whisk to blend the dry ingredients thoroughly.
Add the wet ingredients into a bowl. Add 2 teaspoons of the Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and 1 teaspoon of the Pure Peppermint Extract.
Whisk the wet ingredients to mix.
Pour the wet ingredients into the dry ingredients and mix well. Grease your cake pans and add the cake batter to the pans.
Smooth the cake batter in each pan with a spoon. Bake at 350 degrees F for 40 minutes (baking time will depend upon the size and depth of the cake pans you use). I baked my cakes in two 8-inch round cake pans.
Now it is time to make your frosting while the cake cools!
Add the butter, vanilla, powdered sugar, and water to your standing mixer. Tip: Add the powdered sugar a little at a time so that it doesn’t go flying all over the counter :-).
Can you use an electric hand mixer to make the frosting?
You can definitely use a hand mixer to make the frosting. You will want to make sure your bowl is deep so that bits of butter and sugar don’t go flying.
Divide the frosting into parts. Leave 3/4 of the frosting in the mixing bowl and add 1/4 (to remain vanilla) to a separate bowl. Add the cocoa powder and more water to the 3/4 frosting mixture and whip until the cocoa is mixed in.
Frost your cake, using a spatula to smooth the sides and top. You can frost between the 2 cake layers and the top of the cake, keeping the sides in the popular “naked cake” style, or frost the sides as well.
Add the white frosting to a piping bag with a star-shaped tip. Pipe detailing around the top edge of the cake. Top with mini marshmallows and a candy cane. 🙂
Next, add the mini marshmallows to the top of the cake.
Just in case you have some questions, I am always happy to answer…here are some of the more common questions I am asked:
Why did my cake crack?
Often if a cake is too dry, it will crack or crumble. Make sure you keep the moisture level balanced so that your batter is similar in consistency to the cake batter I show pictured above.
Can I make this cake dairy-free?
You can definitely make this cake dairy-free. Substitute vegan butter or coconut oil for the cake batter and use a vegan butter for the frosting.
More delicious cakes and cupcakes to try with Nielsen-Massey Extracts:
- 2 cups gluten free flour blend
- 1 cup sugar
- 1/2 cup cocoa powder (unsweetened)
- 1/4 teaspoon salt
- 1 1/2 baking soda
- 1/2 cup butter, melted
- 1 1/4 cup milk
- 2 eggs
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1 teaspoon Nielsen-Massey Pure Peppermint Extract
- 1/2 cup butter, room temperature
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 3-4 tablespoons water
- Preheat the oven to 350 degrees F.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add the wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix. Try not to overmix the batter so the cake can turn out fluffier.
- Add the cake batter to two 8-inch round cake pans. Spread the batter out and bake for 40 minutes.
- Insert a toothpick into the cakes to test if they are done. If the toothpick comes back clean, the cakes are ready. If there are crumbs or batter on the toothpick, you will need to bake a bit longer.
- In a standing mixer, add the frosting ingredients except cocoa powder.
- Mix well.
- Leave 3/4 of the frosting in the bowl and add the cocoa powder and mix.
- Spread the batter onto the cake's first layer. Add the top layer and frost the top and sides of the cake.
- Add marshmallows and candy cane.
- For piping directions, see the blog post for step by step directions.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 474 Total Fat: 17g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 74mg Sodium: 350mg Carbohydrates: 75g Net Carbohydrates: 0g Fiber: 2g Sugar: 53g Sugar Alcohols: 0g Protein: 6g