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Gluten-Free Chocolate Mint Cake

Sandi Gaertner
An incredibly moist and chocolaty homemade gluten free chocolate mint cake topped with chocolate buttercream frosting.
4.75 from 4 votes
Prep Time 10 mins
Cook Time 40 mins
Decorating 20 mins
Total Time 1 hr 10 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 468 kcal


  • 2 cups gluten free flour blend * see note
  • 1 cup sugar
  • ½ cup cocoa powder unsweetened, see note
  • ¼ teaspoon salt
  • 1 ½ teaspoons baking soda
  • ½ cup butter melted
  • 1 ¼ cup milk *see note
  • 2 eggs
  • 2 teaspoons Pure Vanilla Extract
  • 1 teaspoon Pure Peppermint Extract

For Frosting:

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


  • Preheat the oven to 350º 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 ¾ 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.



  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 1 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 air-tight 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.


Serving: 1gCalories: 468kcalCarbohydrates: 77gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 70mgSodium: 344mgPotassium: 153mgFiber: 4gSugar: 58gVitamin A: 554IUCalcium: 60mgIron: 2mg
Keyword gluten free chocolate mint cake, gluten free hot cocoa cake
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