Gluten-Free Mint Chocolate Cake

A delicious chocolate cake with a hint of mint to take your tastebuds to a new sensation.

Course Dessert

Cuisine American

Keyword gluten free chocolate cake, gluten free mint cake, mint chocolate cake

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 317kcal

Author Alysen Heil

9 by 13 inch cake pan Either a glass or metal pan. A ceramic pan does not work well for this cake.
2 Mixing Bowls
1 Electric mixer

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.

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!

Dietary Substitutions

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.

Ingredient Notes

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.