Gluten-Free Mint Chocolate Chip Cake
A delightful blend of rich chocolate and refreshing mint, perfect for any celebration or as a delicious treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Ingredients
- 1 ½ cups almond flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 4 large eggs
- ½ cup maple syrup
- ⅓ cup coconut oil, melted
- 1 tsp vanilla extract
- ½ cup dairy-free chocolate chips
- 1 cup mint chocolate chip buttercream frosting (dairy-free)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Combine almond flour, cocoa powder, baking soda, and salt in a large bowl.
- Whisk the eggs, maple syrup, melted coconut oil, and vanilla extract in another bowl.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the dairy-free chocolate chips.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with mint chocolate chip buttercream frosting before serving.
Notes
Don’t overmix the batter to keep the cake light and fluffy. Store leftovers in an airtight container for up to 4 days.