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–+ servings

Gluten-Free Chocolate Mint Cake

Sandi Gaertner
An incredibly moist and chocolaty homemade gluten free chocolate mint cake topped with chocolate buttercream frosting.
4.89 from 9 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Decorating 20 minutes
Total Time 1 hour 10 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 468 kcal

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • 1 cup cane sugar
  • ½ cup cocoa powder unsweetened, see note
  • ¼ teaspoon salt
  • 1 ½ teaspoons baking soda aluminum-free
  • ½ cup unsalted butter melted
  • 1 ¼ cup milk *see note
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon peppermint extract

For Frosting:

  • ½ cup unsalted butter room temperature
  • 4 cups powdered sugar
  • ½ cup cocoa powder
  • 3-4 tablespoons water

Instructions
 

  • Preheat the oven to 350º F.
  • In a large mixing bowl, add the first five dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients from the butter to the peppermint extract, and whisk to blend.
  • Pour the wet ingredients into the dry ingredients and mix with a large spoon. Try not to overmix the batter so the cake can turn out fluffier. (I do not suggest a stand mixer.)
  • Add the cake batter to two greased 8-inch round cake pans. Spread the batter evenly in the pan and bake for 40 minutes. (Actual baking time will vary depending on the actual size of the pan you use.)
  • Remove the cakes from the oven to a cooling rack.
  • 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.
  • Allow the cake to fully cool before frosting. Making the frosting while the cake cools is helpful.

Frosting:

  • 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. Mix on low speed.
  • Spread the batter onto the cake's first layer. Add the top layer over the frosting, and frost the top and sides of the cake.
  • Decorate with marshmallows and candy cane.
  • For piping directions, see the blog post for step by step directions.

Video

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter and use non-dairy milk.
  4. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
  5. When you add the powdered sugar a little at a time so that it doesn't go flying all over the counter. Don't forget, you can watch the video to see how I frosted this cake!
  6. This cake will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
  7. To freeze this cake, put cake slices on a cookie sheet and freeze for 2 hours. Once the slices are frozen, you can add them to a freezer bag.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 468kcalCarbohydrates: 77gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 70mgSodium: 344mgPotassium: 153mgFiber: 4gSugar: 58gVitamin A: 554IUCalcium: 60mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.