Wednesday, October 16, 2013

Gluten-free Double Chocolate Mint Cake

Gluten-free Double Chocolate Mint Cake

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

I always love to try new things, and So Delicious Dairy Free has come out with some new products that are so very exciting. I decided that I was going to get creative today and make a cake. I love chocolate and I love mint and the two together you sure can't beat, with that combo I made a Gluten-free Double Chocolate Mint Cake that is also dairy free. I hope you will enjoy this cake as much we do.
You don't have to get fancy with this cake and can make it in a 9x13 pan as well.  

Prep time: 15 Minutes

Cook time: 22-25 Minutes

Total time: 50 Minutes

  • 2 cups Sugar
  • 1/2 cup Butter (I used earth balance dairy free)
  • 2 whole Eggs (or egg replacer)
  • 1/2 cup Vegetable Oil
  • 1 cup So Delicious Dairy Free Mint Chocolate Coconut Milk
  • 2 teaspoons Pure Vanilla
  • 1 cup Boiling Water
  • 3/4 cup Cocoa Powder
  • 2 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 3/4 cups All Purpose Cup for Cup Gluten-free Flour (I used Jules)
  • 1/2 cup Butter (I used earth balance)
  • 3 cups Confectioners Sugar (powdered)
  • 1/3 cup So Delicious Dairy Free Mint Chocolate Coconut Milk
  • 1 teaspoon Vanilla
Cooking Directions
  1. Preheat oven to 350 degrees F
  2. Grease three 9 inch pans and line the bottom with parchment paper
  3. In a stand mixer add sugar and butter beating until combined
  4. Add eggs and mix until light in color
  5. Add oil, coconut milk, and vanilla
  6. Slowly add boiling water, cocoa powder, baking powder, baking soda, and salt
  7. Scrape the sides of the bowl and add gluten-free flour
  8. Mix on medium speed for about 2 minutes
  9. Place in your prepared cake pans, you can use a 9x13 if you desire
  10. Bake for 22-25 minutes or until a toothpick comes out clean
  11. Let cool completely
  13. In a stand mixer add butter and confectioners sugar mix until there is no longer big chunks
  14. Slowly add the coconut milk to ensure your frosting not become to thin, add vanilla and mix until smooth and creamy
  15. Frost all layers and garnish with flaked toasted coconut which is optional


  1. This looks SOOO delicious!! Thank you for sharing the recipe, hmmm my birthday is next month.

  2. Thank you so very much!! Oh and BTW, you have a pretty cool name! ;)

  3. Seriously the best cake ever. Even better than gluten filled cakes.