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 modified as it was originally a three-layer cake.
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.
More Tasty Desserts to Try
Sweet Potato Brownies are chocolatey, moist, and totally vegan! This decadent dessert recipe is easy to make and packed with natural ingredients and tons of chocolate chips. Plus, it has all the nutrition of a sweet potato but none of the taste.
Air-fryer oatmeal cookies have never been easier or more delicious! These cookies are sweet, chewy, and packed with raisins. They are also vegan and gluten-free, so they are perfect for serving any crowd. Simple can sometimes be the best.
This vegan birthday cake recipe is so simple but delicious. It features a moist, fluffy yellow cake surrounded by a creamy vegan buttercream frosting. Yum! You can also try a gluten-free chocolate zucchini cake. This is great for those garden zucchinis!
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.
