Looking for an easy way to satisfy your sweet tooth? Or, are you searching for an item for Valentine's Day or a St. Patrick's Day party?
The minty chocolate cake is just the item to satisfy anyone's sweet tooth, including your sweetie.
Why choose mint chocolate?
Mint chocolate, a delightful blend of cool mint and rich chocolate, has become a beloved treat for many. Its unique flavor profile provides a refreshing twist on traditional sweets, making it a favorite among chocolate lovers and mint enthusiasts. But its sensory appeal and versatility set mint chocolate apart from other flavor combinations.
Mint chocolate offers a multi-layered flavor experience:
Aromatic Freshness of Mint: The invigorating essence of mint cuts through the sweetness of the chocolate, adding complexity and a refreshing finish.
Creaminess of Chocolate: The smoothness of chocolate provides a comforting, rich base that satisfies the palate.
Below is a recipe combining these two flavors in a wonderful dessert.
Gluten-Free Mint Chocolate Cake
Equipment
- 9 by 13 inch cake pan Either a glass or metal pan. A ceramic pan does not work well for this cake.
Ingredients
- 2 cups granulated sugar
- 1.5 cups gluten free masure for measure flour King Arthur Gluten Free works best
- 1 cup unsweetened cocoa powder
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 1 tsp instant espresso powder
- ½ tsp kosher salt
- 1 cup whole milk You may use a nut milk for modification to dairy free
- ½ cup vegetable oil Avocado oil
- 2 large eggs Flax eggs as a vegan substitute
- 1 tsp pure vanilla extract
- 1 cup freshly brewed hot coffee (strong)
Frosting
- ½ cup butter, softened (1 stick) Miyoko's butter
- 8 ounces cream cheese, softened Kitehill vegan cream cheese
- 2.5 cups powdered sugar
- 2 tsp peppermint extract
- 1 drop Green food coloring add more or less for desired color
Instructions
For the Cake
- Preheat the oven to 350 degrees Fahrenheit, and spray a 9x13” pan generously with nonstick baking spray. A metal pan works best for this recipe, although a glass pan will work as well. Ceramic is not recommended.
- In a large bowl, whisk together the sugar, gluten-free flour, cocoa powder, baking soda, baking powder, espresso powder, and salt.
- In another bowl, whisk together the milk, oil, eggs, and vanilla.
- Add the wet ingredients to the dry and whisk to combine. Slowly add the hot coffee, whisking constantly. The batter will be thin, that’s okay.
- Transfer the batter to the prepared pan and bake for 40 minutes, or until a cake tester inserted into the center comes out clean.
- Place the pan on a wire rack and cool completely before frosting.
For the Mint Frosting
- Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment, or to a large bowl if using a hand mixer. Mix on medium-low speed until combined.
- With the mixer on low speed, slowly add the powdered sugar.
- Once all the powdered sugar has been incorporated, add the vanilla and a drop of green food coloring. Add more food coloring to achieve your desired color.
- Scrape down the sides of the bowl as needed.
- Frost the cooled cake and garnish with chocolate sprinkles or curls.
- Enjoy!
Notes
- This cake can easily be made dairy-free by substituting whole milk for your favorite non-dairy milk (almond or soy), butter for your favorite plant-based butter (Miyoko’s), and cream cheese for plant-based cream cheese (Kitehill).
- Try making this cake vegan by substituting the eggs for flax eggs or using an egg replacer.
- This cake is naturally nut-free.
- Granulated sugar sweetens the cake and helps give it structure.
- This recipe works best with King Arthur Gluten Free Measure for Measure flour, which is available in most grocery stores in the baking aisle!
- Use unsweetened cocoa powder (Hershey’s or Valrhona), not sweetened hot cocoa powder in this recipe.
- Baking powder and baking soda help the cake rise light and fluffy.
- Instant espresso powder enhances the chocolate flavor of the cake.
- Salt helps balance out the sweetness of the cake.
- Use whole milk for added richness, but feel free to use whatever milk you have on hand– even buttermilk would work!
- Vegetable oil adds richness and moisture to the cake.
- Eggs help bind the cake batter and give it structure.
- Vanilla enhances the sweetness and flavor of the cocoa.
- Hot coffee is the secret to this cake! It helps keep the cake extra moist and give it delicious flavor.
