Gluten-Free Double Chocolate Mint Cake Recipe

Name: Gluten-Free Double Chocolate Mint Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Sugar; 1/2 cups Butter (I Used Earth Balance); 2 whole Eggs; 1/2 cups Vegetable Oil; 1 cup Non Dairy Milk (I Used Mint Chocolate Coconut Milk); 2 teaspoons Pure Vanilla Extract; 1 cup Boiling Water; 3/4 cups Cocoa Powder; 2 teaspoons Baking Powder; 2 teaspoons Baking Soda; 1 teaspoon Salt; 1-3/4 cup All Purpose Cup For Cup Gluten-free Flour (I Used Jules); FOR THE FROSTING:; 1/2 cups Butter (I Used Earth Balance); 3 cups Confectioners Sugar; 1/3 cups Non Dairy Milk (I Used Mint Chocolate Coconut Milk); 1 teaspoon Pure Vanilla Extract; Flaked Coconut, For Garnish (optional)

Servings: persons

FOR THE CAKE:
2 cups Sugar
1/2 cups Butter (I Used Earth Balance)
2 whole Eggs
1/2 cups Vegetable Oil
1 cup Non Dairy Milk (I Used Mint Chocolate Coconut Milk)
2 teaspoons Pure Vanilla Extract
1 cup Boiling Water
3/4 cups Cocoa Powder
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
1-3/4 cup All Purpose Cup For Cup Gluten-free Flour (I Used Jules)
FOR THE FROSTING:
1/2 cups Butter (I Used Earth Balance)
3 cups Confectioners Sugar
1/3 cups Non Dairy Milk (I Used Mint Chocolate Coconut Milk)
1 teaspoon Pure Vanilla Extract
Flaked Coconut, For Garnish (optional)

1
Preheat oven to 350 F. Grease three 9 inch round cake pans and line the bottom with parchment paper. Set pans aside.
2
In the bowl of a stand mixer add sugar and butter and beat until combined. Add eggs and mix until light in color. Add oil, milk, and vanilla.
3
Combine cocoa powder, baking powder, baking soda and salt in a small bowl.
4
Slowly add boiling water into the bowl of the stand mixer and then mix in the dry ingredients. Scrape the sides of the bowl and add gluten-free flour. Mix on medium speed for about 2 minutes.
5
Spread batter evenly into your prepared cake pans. Bake for 22-25 minutes or until a toothpick inserted in the center of a cake comes out clean. Remove pans from oven and set on a rack. Let cakes cool completely before frosting.
6
For the frosting:
7
In the clean bowl of a stand mixer add butter and confectioners' sugar and mix until there are no longer big chunks. Slowly add the milk, making sure to add only enough to ensure your frosting doesn't become to thin. Add vanilla and mix until smooth and creamy.
8
Remove cooled cakes from their pans. Put the first layer on your cake platter and frost the top. Add the second layer of cake and frost the top. Add the third cake layer and frost all layers. Garnish with flaked toasted coconut which is optional.

2432

kcal

Calories

146

Fat

285

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Sugar, 1/2 cups Butter (I Used Earth Balance), 2 whole Eggs, and more.

Yes, Gluten-Free Double Chocolate Mint Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Double Chocolate Mint Cake

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