Mint Chocolate Chip Cake (Gluten-Free & Dairy-Free Option)

This tender and super-moist gluten-free mint chocolate chip cake is the perfect combination of rich and refreshing flavors. Layered with mint buttercream frosting and filled with decadent chocolate ganache, it’s also a breeze to prepare. The recipe can be made gluten-free, dairy-free, vegan, or just plain regular.

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The Best Gluten-Free Mint Chocolate Chip Cake Recipe

Made from scratch with fresh, wholesome ingredients, this scrumptious gluten-free mint chocolate chip cake is simple to make, and the pairing of chocolate and mint is the absolute best combination. Here’s why you’re going to love this recipe for chocolate chip mint cake:

Versatile – Cupcakes, sheet cake, or layered, this recipe can be baked and enjoyed in all forms.

Perfect Flavor Combination – Mint buttercream compliments the chocolate chip studded cake and chocolate ganache drip.

Dietary/Lifestyle Friendly – A recipe tailored to all dietary/lifestyle needs.

What’s A Gluten-Free Mint Chocolate Chip Cake

Chocolate Chip Cake Layers: A soft, fluffy vanilla cake studded with mini chocolate chips.

Minty Buttercream: Refreshing and fluffy mint frosting adds another layer of flavor.

Chocolate Ganache: Silky smooth, decadent chocolate ganache filling and drip.

Mint Chocolate Chip Cake Ingredients & Substitutions

As always, this recipe is written as gluten-free and dairy-free. That said, I test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for this cake, but make sure you scroll to the bottom recipe card for the complete ingredient list.

Cake Ingredients

Flour: I used a 1-1 gluten-free flour blend. Since gluten-free flours vary in weight, I recommend you measure by the cup. If gluten-free isn’t a concern, you can use all-purpose flour.

Cornstarch: I find that adding cornstarch to gluten-free baked goods improves the texture. If you are celiac, make sure to read the label carefully, as not all cornstarch is considered gluten-free. If you’ve run out of cornstarch, you can substitute it with tapioca or arrowroot starch.

Eggs: For this mint chocolate chip cake, you’ll need a combination of egg whites and a whole egg. If you are vegan or egg-free, the eggs can be replaced with liquid egg replacer, vegan or regular sour cream, applesauce, mashed banana, or aquafaba. Note: The cake will be denser in texture.

Buttermilk: I make my dairy-free buttermilk by combining almond milk with a tablespoon of apple cider vinegar. If you are not dairy-free or vegan, use regular buttermilk.

Butter: Becel plant-based bricks are my favorite for baking, but any brick-style dairy-free, vegan, lactose-free, or regular butter will work.

Mini chocolate chips: Your favorite mini chips will work, so use whatever you prefer and that fits your dietary needs.

Buttercream

Butter: What’s buttercream without butter, right? As mentioned above, plant-based or regular butter will both work.

Powdered sugar: Also known as confectioner’s sugar or icing sugar, this is what gives the buttercream its sweet and velvety texture. Make sure to remove any lumps so your buttercream is silky smooth.

Mint: Essential for this cake, you should be able to find it at any grocery store in the baking section or on Amazon.

Green Food Color: Optional, but adds to the overall mint aesthetic. I love working with Chefmaster gels like this one.

Ganache

Chocolate chips: Any chocolate chip will work: semi-sweet, dark, milk, or plant-based.

Heavy cream: If you want to make a dairy-free ganache, use coconut or vegan whipping cream. I love working with Silk plant-based whipping cream.

Step-by-Step Instructions

Here are the details on how to make this mint chocolate chip cake. You’ll need 2 mixing bowls, a stand mixer or a handheld electric one, two 8 or 9-inch round cake pans, and a whisk. I suggest you also invest in a cake leveler, an offset spatula, and a piping bag, as these will help make decorating easier.

Chocolate Chip Cake

1. Preheat the oven to 350 degrees and spray 2 parchment-lined 8-inch (or 9-inch) cake pans.
2. Combine the dry ingredients in a mixing bowl and set aside.
3. Combine the wet ingredients in a bowl, whisk until well combined, and set aside.
4. Cream the butter and sugar on high until light and fluffy, approximately 5 minutes.
5. Combine the dry ingredients with the wet ingredients, adding the dry in 3 different portions alternating with the liquid mixture in 2 portions. Beginning and ending with the dry ingredients and mixing in between each addition.
6. Coat the chocolate chips with flour and gently fold into the cake batter.
7. Divide the batter between the two pans, tapping lightly on the counter to release any air
   bubbles, and bake for approximately 25-30 minutes.
8. Let the cakes cool for 15 minutes before removing them from the pans to fully cool.

Mint Buttercream

1. Cream the butter with an electric mixer on high speed until light and fluffy, approximately 5-10 minutes.
2. Mix in the powdered sugar and salt on low until combined.
3. Add the mint and green food color (if using) and mix on low until combined, and then place on high and mix for another 5 minutes.

Ganache

1. Melt the chocolate chips with the cream in a microwave-safe bowl in 30-second intervals, stirring after each interval, until fully melted and smooth.
2. Set aside to cool fully.

Assembling The Mint Chocolate Chip Cake

Here is a quick overview of how to assemble this mint layer cake, for more details, please see the recipe card below:

1. Level each fully cooled cake layer using a cake leveler or knife and place on a cake board, plate, or turntable.
2. Evenly spread about 2 cups of the buttercream on the sides and top.
3. Pipe a buttercream border around the edges, then fill the center with ⅔ of the chocolate ganache.
4. Place the second cake layer on top, apply a thin coat of buttercream, and chill for 20 minutes. *If the cake feels unstable or the buttercream softens while stacking, chill the cake and frosting for 15 minutes.
5. Apply a final coat of buttercream, smoothing it with a cake smoother and offset spatula, then refrigerate for another 10 minutes.
6. Drip the remaining chocolate ganache over the edges using a squeeze bottle, piping bag, or spoon, and refrigerate until set.
7. Pipe swirls on top with a Wilton 1M tip, placing an Oreo cookie between each swirl for decoration.

Assembly Tips For Preparing A Chocolate Chip Cake With Mint Buttercream

Stacking a layer cake may seem intimidating, but if you take it one step at a time, you’ll pull it off without a glitch.

• Make sure to let the layers cool completely or you risk having them slip. Freezing the layers ahead of time will help minimize this risk too.
• Leveled cake layers will make stacking easier, so make sure to trim them if needed.
• Allow the cake to come to room temperature for 20-30 minutes before slicing and serving.

Variations of this Mint Chocolate Chip Cake

Though this cake tastes fabulous as is, if you want to change things up a bit, here are a few ways you can do so:

• Change up the chocolate chips and use peanut butter chips, butterscotch chips, white chocolate, toffee, or for even more of a minty punch, use mint chocolate chips.
• Omit the mint in the buttercream and add a touch of instant espresso powder, cinnamon, or vanilla extract.
• Try different flavors of chocolate chips for the ganache; white chocolate, dark chocolate, or even milk chocolate would work, or even a touch of espresso would taste great, too.

Storing and Freezing Your Mint Buttercream Cake

This chocolate chip cake can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months. 

Unfortunately, due to the nature of gluten-free cakes, they will dry out slightly each day while stored. It is best to enjoy it within the first day or two.

Make-Ahead Tip: Bake the cake layers a few days before you want to serve the cake. Let the layers cool for 20-30 minutes, then cover them tightly in plastic wrap and freeze until you are ready to stack and decorate. Make sure to take the cake layers out of the freezer about 1 hour before you want to assemble and decorate, allowing them to thaw at room temperature.

Alternatively, you can also fully prepare this cake and freeze it. The night before you want to serve the cake, transfer it from the freezer to the fridge to thaw. It is best to allow the cake to thaw in the fridge to minimize the amount of condensation that accumulates, which may make the cake topple.

FAQs

Can I make this cake into cupcakes instead of a layer cake?

Yes, pour the batter into lined muffin tins. Note that the baking time will increase as the cupcakes are deeper than the layers.

What other pans can I use?

This can be baked in a 9×13 cake pan (it won’t need as much frosting, though), three 6-inch rounds, or two 9-inch pans. Note that the baking time will change.

Always look for light golden edges that are pulling away from the pan; the top should bounce back to the touch, and a toothpick inserted in the center will come out clean.

Is it possible to do everything in advance?

Each element can be made in advance. What a lifesaver! The cake layers should be wrapped in plastic wrap and stored overnight in the fridge or frozen in the freezer if baked more than 1 day in advance.

What other flavors go with chocolate chip cake?

Not a fan of mint? No problem! Leave out the mint and use vanilla extract instead.

How do you get the layer cakes out of the pans?

It can be a challenge to get the cakes out cleanly, but here are a few things you can do; spray the pan well with non-stick cooking spray and use parchment paper, once the cake has cooled slightly run a knife around the rim to loosen it from the pan, flip it over onto a plate and gently tap on the bottom. The cake should slide out easily.

What type of mint extract is best for this mint chocolate chip cake?

I tend to have peppermint extract in my pantry, but any type of mint extract will add the minty flavor.

The Best Chocolate Chip Mint Cake

Layers of chocolate chip-studded cake are wrapped in a rich mint buttercream and then filled and topped with a creamy chocolate ganache. Decadent and delicious, this is one scrumptious cake.

An adaptable ingredient list allows you to tailor this recipe to suit all dietary or lifestyle needs. Everybody deserves cake, and now they can have it!

Make sure you tag me on social media @cakedbykatie and leave a star rating and review below if you make it. I cannot wait to see it!

Looking for more minty options?

• Mint Nanaimo Bars (Vegan & Gluten-Free)
• Chocolate Mint Cookies (Gluten-Free & Vegan
• Mint Hot Chocolate Cake

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