Looking for an easy way to satisfy your sweet tooth? When I lived in Athens, GA, a restaurant called The Grit had a wonderful mint chocolate cake. The Grit was a vegetarian/vegan restaurant that created comfort food. A well-known dessert was their Mint Chocolate Grasshopper Cake. The recipe here is a modification of the recipe.
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
- 3 cups gluten free masure for measure flour King Arthur Gluten Free works best
- ⅖ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup Avocado oil Any vegetable oil
- 1 tsp pure vanilla extract
- 2 cup freshly brewed hot coffee (strong)
- 2 tablespoons Apple Cider Vinegar
Frosting
- ½ cup Miyoko's butter (1 stick) =
- 8 ounces 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, and salt.
- Add the wet ingredients to the dry and whisk to combine. Slowly add the hot coffee, vinegar, and vanilla, 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 the butter for your favorite plant-based butter (Miyoko’s), and cream cheese for plant-based cream cheese (Kitehill).
- 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, available in most grocery stores in the baking aisle!
- In this recipe, use unsweetened cocoa powder (Hershey’s or Valrhona), not sweetened hot cocoa powder. I have used the Dark Chocolate version to give the cake an extra chocolatey taste.
- Baking soda helps the cake rise light and fluffy.
- Salt helps balance out the sweetness of the cake.
- Vegetable oil adds richness and moisture to the cake. I like the avocado oil as it does not overpower the flavor.
- 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 gives it a delicious flavor.
