Gluten Free Mint Chocolate Chip Cake
by: claire cary
This gluten free mint chocolate cake is moist, tender, has a rich chocolate flavor and finished with a mint chocolate chip buttercream frosting. A totally crowd pleasing recipe and dairy free friendly.
Ingredients
Wet
- 1 cup milk
- 1 ¾ cup white granulated sugar
- 3 eggs
- ⅔ cup oil
- 1 teaspoon vinegar
- 2 teaspoons vanilla
- ½ teaspoon mint extract
- 1 cup hot water
Dry
- 2 ¾ cups gluten free all purpose baking flour
- 1 cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup finely chopped chocolate bar optional
Frosting
- 1 ½ cups butter softened
- 5 cups powdered sugar
- 1 teaspoon mint extract or to taste
- ¼ cup milk
- ¼ teaspoon salt
- few drops green gel food coloring or until desired color is reached
- ½ cup cacao nibs or chopped chocolate bar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line two 8 inch cake pans with parchment paper and set aside. I love these parchment rounds.
- Add all wet ingredients aside from the hot water to a large bowl and beat with an electric mixer for about 30 seconds.
- Add in the dry ingredients, aside from the chocolate bar, making sure to spoon and level the flour, don't scoop straight from the bag.
- Beat with the electric mixer until it starts to come together, then pour in the hot water.
- Let the batter rest for about 10 minutes.
- Add in the chocolate bar if using.
- Fold to combine.
- Transfer to your prepared cake pans and bake for 35-43 minutes or until a toothpick comes out clean.
- Let cool in the pans for about 15 minutes, then flip onto a wire rack to finish cooling.
- Because the tops can dome up a bit, I suggest flipping and then flipping again so the domed part is face up. You can leave as is or cut it off with a cake leveler or knife.
- While the cake is cooling, add the softened butter to a bowl and beat for about 2-3 minutes.
- Add in the powdered sugar in about 2-3 batches and beat until combined.
- Add in the milk, mint and salt and mix until combined. If it's too thick, add more milk, if it's too thin, add more sugar.
- Taste and add more mint as desired. Add in the food coloring if using.
- Fold in about 1/2 cup of cacao nibs or a chopped up chocolate bar.
- Once the cake has cooled completely, frost and enjoy!
Notes
The chocolate bar in the cake and the frosting are totally optional, the cake will be just as good without!
Serving: 1slice / Calories: 478kcal / Carbohydrates: 69g / Protein: 5g / Fat: 22g / Cholesterol: 33mg / Fiber: 4g / Sugar: 50g
