Gluten Free Andes Mint Chocolate Cake ( Andes Mint Grasshopper Cake ) is an easy mint chocolate cake recipe with a creamy silky smooth easy chocolate frosting. This mint chocolate cake is moist, fluffy, and sure to be a crowd pleaser!
Gluten Free Andes Mint Chocolate Cake:
Move on over peanut butter we have a new match made in heaven, mint and chocolate! This Gluten Free Andes Mint Chocolate Cake is incredibly delicious, moist, rich and decadent. I have to say I’m pretty excited about this cake it’s my first cake on my blog. I make plenty of cupcakes but I’ve never made you a cake. I thought what better time then now for St. Patty’s day, but let’s be real, mint and chocolate is a winning combination 365 days of the year. I did an instagram poll with my followers, mint recipes and grasshopper pie were the number one request. So I decided to make an easy mint chocolate cake … aka* Andes Mints Grasshopper Cake.
Frosting:
Nothing goes better on a mint chocolate cake than an easy chocolate frosting. It’s super creamy and simple to make. You can also use this same recipe for cupcakes, or to top on brownies. What makes it even more top notch is the silky, soft, mint filling with Andes Baking Chips whipped right in. Are you salivating yet? Grab your fork I know your ready to go!
Tips for Gluten Free Andes Mint Chocolate Cake:
- When measuring your flour make sure your not scooping directly from the bag. This can cause inaccurate measurements and your recipe may not turn out. Use a spoon to scoop the flour from the bag to the measuring cup and level it off with the back end of a knife.
- Don’t blend the dry ingredients into the wet ingredients. You need to gently fold them in. Namaste Foods Perfect Flour Blend tends to thicken really fast and it could compromise the structure of the cake. So DO NOT BLEND!
- I like to use a kitchen scale to weigh my batter so that the batter is split evenly between both pans. Not necessary, you can eyeball it but if your ocd like me then …. you better haha!
- I use a piping bag to pipe the filling instead of spreading it with a spatula. Its a cleaner look… ocd again … haha!
- Always a good idea to use a hot knife for a clean slice… run it under hot water then dry off and slice… repeat!
INGREDIENTS YOU WILL NEED:
Cake:
- 1 1/2 cups Namaste Foods Perfect Flour Blend
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- pinch of salt
- 2 cage free eggs
- 2 cups of sugar
- 1 tsp mint extract
- 2 tsp vanilla extract
- 3 tbsp apple cider vinegar
- 1/4 cup silk unsweetened cashew milk
- 1/3 cup grapeseed oil
- 3/4 cup boiling hot water
Filling Layer:
- 1 stick unsalted softened butter ( not melted )
- 1/2 tsp mint extract
- 2 cups powdered sugar
- 2 to 3 drops green food coloring
- 1/2 cup andes baking chips ( or 1/2 cup Andes candies chopped up into small pieces )
Chocolate Frosting:
- 2 sticks softened unsalted butter
- 2 tsp vanilla extract
- 1/3 cup + 1 tbsp unsweetened cocoa powder
- 3 1/2 cups powdered sugar
Gluten Free Andes Mint Chocolate Cake
- Total Time: 70
- Yield: 14 1x
Description
Gluten Free Andes Mint Chocolate Cake ( Andes Mint Grasshopper Cake ) is an easy mint chocolate cake recipe with a creamy silky smooth easy chocolate frosting. This mint chocolate cake is moist, fluffy, and sure to be a crowd pleaser!
Ingredients
Cake:
- 1 1/2 cups Namaste Foods Perfect Flour Blend
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- pinch of salt
- 2 cage free eggs
- 1 1/2 cups of sugar
- 1 tsp mint extract
- 2 tsp vanilla extract
- 3 tbsp apple cider vinegar
- 1/4 cup silk unsweetened cashew milk
- 1/3 cup grapeseed oil
- 1 cup boiling hot water
Filling Layer:
- 1 stick unsalted softened butter ( not melted )
- 1/2 tsp mint extract
- 2 cups powdered sugar
- 2 to 3 drops green food coloring
- 1/2 cup andes baking chips ( or 1/2 cup Andes candies chopped up into small pieces )
Chocolate Frosting:
- 2 sticks softened unsalted butter
- 2 tsp vanilla extract
- 1/3 cup + 1 tbsp unsweetened cocoa powder
- 3 1/2 cups powdered sugar
Instructions
Cake:
- Preheat oven to 325 degrees. Grease and line 2 circle 8 inch cake pans with parchment paper and set aside.
- In a medium bowl combine and sift together your flour, cocoa, baking soda, and salt.. set aside.
- In a large bowl cream together your eggs and sugar.
- Add in your mint, vanilla, apple cider vinegar, and blend.
- Next blend in your cashew milk and oil.
- Fold your dry ingredients into your wet ingredients. ( DO NOT BLEND with a mixer ) Gently fold in with a spatula.
- Now pour 3/4 cup of boiling water into your mixture and gently stir until combined. ( Batter will be thin and slightly runny this is normal. )
- Next pour and split your batter between the two lined cake pans.
- Place in the preheated oven for 35 to 40 minutes. Insert with a toothpick to check to see if it’s done.
(Oven temperatures may vary so keep a close eye on your cake ) - Once cake is done cool for at least 2 hours before you frost.
- Once cake is done cooling make your filling layer and spread it on top of one side of one of the cakes.
- Now place the other cake on top of that one. Make sure it’s aligned properly.
- With an angled cake spatula frost the tops and sides of the cake with the chocolate frosting.
- Garnish with some candied sprinkles and Andes Candies.
Filling Layer:
- In a large bowl blend softened butter, and mint.
- Next add your powdered sugar 1 cup at a time blending after each increment.
- Now add in a few drops of green food coloring and blend.
- Fold in a 1/2 cup of Andes Baking Chips or chopped Andes Candies
Chocolate Frosting:
- In a large bowl blend softened butter, and vanilla until creamy.
- Add in your cocoa and blend again.
- Add powdered sugar 1 cup at a time blending between each increment.
- Prep Time: 30
- Cook Time: 35 to 40 mimutes
- Category: dessert
This is such a wonderful easy mint chocolate cake! We hope you enjoy it as much as we do! Check out all of our gluten free desserts here
Love, Natalie
❤️
O Lord, God of our fathers, are you not the God who is in heaven? You rule over all the kingdoms of the nations. Power and might are in your hand, and no one can withstand you.
2 Chronicles 20:14
Catherine says
Wow, this cake is an absolute dream– I so wish I could reach in and grab that thick slice, I am actually drooling! Such a beautiful treat for St Patty’s Day and throughout the year as well, Pinning immediately!
Natalie says
Haha thank you so much my friend!! It was so delicious! I ate way too much!! haha
Jennifer Bigler says
That mint layer looks absolutely phenomenal. Chocolate and mint are the best combo!
Natalie says
Awe thank you so much my friend!It sure is a winning combo!!
Chris says
would there be a substitute gf flour for Namaste you would recommend?
Natalie says
I really like Bobs Red Mill Gluten Free 1 to 1 Flour. I haven’t tested it with this recipe but I’m feeling pretty confident it could work. 🙂
Melissa says
I’m making this today for my sons 14th birthday! He loves chocolate and mint. So very glad I found this recipe! Thank you!
Natalie says
Oh wonderful!Thank you so much for trying our recipe! Happy Birthday to your son!!
Michael Simmons says
This cake is absolutely wonderful! I love flourless chocolate cakes, and always fall for the chocolate-mint combo winner! I’ll cook this on the nearest weekend for my family. Thank you for this recipe, Natalie! Pinned!
Natalie says
Thank you so much for the support! I’m so happy you like this recipe!!
Paula says
Hi there! I was just curious as to the need for the Apple Cider vinegar. I have a fabulous GF chocolate cupcake recipe using Namaste and it doesn’t use any vinegar. Can you tell me what the vinegar does in the recipe?
Thanks!
Natalie says
Hi,
We use the apple cider vinegar for the sole purpose of enhancing the texture. I’m glad you found a fabulous chocolate cupcake recipe without vinegar. Namaste products are great!
Catherine says
I am excited about making this cake for my husband for his birthday.
I love the finished look of the cake in the photo. It does not appear as if the sides are frosted. Can you tell me if that is crushed chocolate on the sides? It seems much darker than the frosting.
Thank you – looking forward to making this cake!
Natalie says
Thank you so much Catherine! You are so sweet!!
Jessica says
Hi! This looks amazing. I would love to make for my husbands birthday Sunday. Wondering how far in advance I could make the filling, frosting and cake?