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Gluten Free Andes Mint Chocolate Cake

March 16, 2020 By Natalie 14 Comments

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chocolate and mint cake

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!

Chocolate layered mint cake with sprinkles and andes candies

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!

Chocolate layered mint cake with sprinkles and andes candies

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!

Chocolate layered mint cake with sprinkles and andes candies

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. 1 stick unsalted softened butter ( not melted )
  2. 1/2 tsp mint extract
  3. 2 cups powdered sugar
  4. 2 to 3 drops green food coloring
  5. 1/2 cup andes baking chips ( or 1/2 cup Andes candies chopped up into small pieces )

Chocolate Frosting:

  1. 2 sticks softened unsalted butter
  2. 2 tsp vanilla extract
  3. 1/3 cup + 1 tbsp unsweetened cocoa powder
  4. 3 1/2 cups powdered sugar

 

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Chocolate layered mint cake with sprinkles and andes candies

Gluten Free Andes Mint Chocolate Cake


★★★★★

5 from 3 reviews

  • Author: Natalie
  • Total Time: 70
  • Yield: 14 1x
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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

Scale

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. 1 stick unsalted softened butter ( not melted )
  2. 1/2 tsp mint extract
  3. 2 cups powdered sugar
  4. 2 to 3 drops green food coloring
  5. 1/2 cup andes baking chips ( or 1/2 cup Andes candies chopped up into small pieces )

Chocolate Frosting:

  1. 2 sticks softened unsalted butter
  2. 2 tsp vanilla extract
  3. 1/3 cup + 1 tbsp unsweetened cocoa powder
  4. 3 1/2 cups powdered sugar

Instructions

Cake:

  1. Preheat oven to 325 degrees. Grease and line 2 circle 8 inch cake pans with parchment paper and set aside.
  2. In a medium bowl combine and sift together your flour, cocoa, baking soda, and salt.. set aside.
  3. In a large bowl cream together your eggs and sugar.
  4. Add in your mint, vanilla, apple cider vinegar, and blend.
  5. Next blend in your cashew milk and oil.
  6. Fold your dry ingredients into your wet ingredients. ( DO NOT BLEND with a mixer ) Gently fold in with a spatula.
  7. 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. )
  8.  Next pour and split your batter between the two lined cake pans.
  9. 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 )
  10. Once cake is done cool for at least 2 hours before you frost.
  11. Once cake is done cooling make your filling layer and spread it on top of one side of one of the cakes.
  12. Now place the other cake on top of that one. Make sure it’s aligned properly.
  13. With an angled cake spatula frost the tops and sides of the cake with the chocolate frosting.
  14. Garnish with some candied sprinkles and Andes Candies.

Filling Layer:

  1. In a large bowl blend softened butter, and mint.
  2. Next add your powdered sugar 1 cup at a time blending after each increment.
  3. Now add in a few drops of green food coloring and blend.
  4. Fold in a 1/2 cup of Andes Baking Chips or chopped Andes Candies

Chocolate Frosting:

  1. In  a large bowl blend softened butter, and vanilla until creamy.
  2. Add in your cocoa and blend again.
  3. Add powdered sugar 1 cup at a time blending between each increment.
  • Prep Time: 30
  • Cook Time: 35 to 40 mimutes
  • Category: dessert

Keywords: Gluten Free Andes Mint Chocolate Cake, Easy Mint Chocolate Cake, Andes Mints Grasshopper Cake, Mint Chocolate Cake, Easy Chocolate Frosting, gluten free desserts

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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

Chocolate layered mint cake with sprinkles and andes candies

MORE GLUTEN-FREE RECIPES TO TRY:

  • Chocolate Chip Banana Bread Bars
  • Chocolate Peanut Butter Banana Bread
  • Gluten Free Lemon Poppyseed Cookies with Earl Grey Glaze

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Filed Under: Desserts, Featured, Gluten Free, Uncategorized

Reader Interactions

Comments

  1. Catherine says

    March 16, 2020 at 5:11 pm

    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!

    ★★★★★

    Reply
    • Natalie says

      March 17, 2020 at 2:37 pm

      Haha thank you so much my friend!! It was so delicious! I ate way too much!! haha

      Reply
  2. Jennifer Bigler says

    March 17, 2020 at 4:29 pm

    That mint layer looks absolutely phenomenal. Chocolate and mint are the best combo!

    ★★★★★

    Reply
    • Natalie says

      March 17, 2020 at 6:01 pm

      Awe thank you so much my friend!It sure is a winning combo!!

      Reply
  3. Chris says

    March 21, 2020 at 12:00 pm

    would there be a substitute gf flour for Namaste you would recommend?

    Reply
    • Natalie says

      March 21, 2020 at 12:28 pm

      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. 🙂

      Reply
  4. Melissa says

    April 26, 2020 at 5:19 am

    I’m making this today for my sons 14th birthday! He loves chocolate and mint. So very glad I found this recipe! Thank you!

    Reply
    • Natalie says

      April 26, 2020 at 12:45 pm

      Oh wonderful!Thank you so much for trying our recipe! Happy Birthday to your son!!

      Reply
  5. Michael Simmons says

    April 21, 2021 at 8:03 am

    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!

    ★★★★★

    Reply
    • Natalie says

      April 24, 2021 at 5:18 pm

      Thank you so much for the support! I’m so happy you like this recipe!!

      Reply
  6. Paula says

    March 2, 2022 at 2:50 pm

    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!

    Reply
    • Natalie says

      March 3, 2022 at 1:30 pm

      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!

      Reply
  7. Catherine says

    August 22, 2022 at 8:17 am

    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!

    Reply
    • Natalie says

      October 27, 2022 at 11:48 am

      Thank you so much Catherine! You are so sweet!!

      Reply

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About Me

A passionate gluten-free and dairy-free food blogger with a fierce love for baking! I’ve been a food blogger for over 5 years now and I adore it. My gluten-free and dairy-free journey began about 9 years ago. After going through some really difficult health obstacles I found out I was sensitive to gluten and dairy. Initially it was very tough. I had no clue what I could eat, and I mourned my regular diet like it was the death of me.

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