This is my Gluten Free Easter Mint Chocolate Celebration Cake and while it is a sight to behold I’m going to say something odd. I hated making it! To be more precise I stressed about decorating it, the baking bit is easy.
Oh please, don’t let this put you off. It’s not a difficult cake to make I’m just not a grand, showstopper-style baker. I much prefer traditional bakes, you know the kind. The ones that are only one tier and don’t need an engineering degree to make.
That last statement was wrong, you don’t need an engineering degree, just very big tea plates!
What do I need to make this Mint Chocolate Cake?
You’re going to need the following equipment and ingredients and a bit of patience for the decorating!
- 3x 20cm round cake tins
- baking paper to line tins
- large piping bag with star nozzle
- plain gluten free flour
- lots of cocoa powder (I mean a lot!)
- butter (can be dairy free)
- golden syrup (corn syrup)
- bicarbonate of soda
- icing sugar (confectioners sugar)
- chocolate spread (I use Cadbury’s chocolate spread but you could use a dairy free version)
- ground flaxseed (or you could use two eggs if this isn’t an issue)
What Easter Eggs are suitable for Coeliac Diets?
Every year Laura from My Gluten Free Guide updates her Gluten Free Easter Eggs Round Up for Coeliac safe products available in the UK. I’m doing what many GF Bloggers rarely do and referring you to her page, after all this is not a competition, I’m here to help you as much as I can!
However, to give you an idea, the eggs I used on this particular Gluten Free Mint Chocolate Cake are Aero minty mini eggs and After Eight Mint mini eggs. You get 8 in a packet of After Eight eggs and about 12 in the Aero packets.
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Can I make this Celebration Cake dairy free?
This can be made dairy free, I know this because I have made this cake before for birthdays and it’s been completely dairy, egg and gluten free. As this is a Gluten Free Mint Chocolate Celebration Cake you’ll want to source some dairy free chocolate eggs to decorate. This is where you may come unstuck.
I’ve struggled to find both gluten and dairy free mini eggs that are safe for a Coeliac diet with no may contains. I go into more detail in my recipe for Gluten Free Easter Tiffin as to what alternatives there are out there.
If you want to make this dairy free then how about adding a touch of spring by topping with these beautiful Nono Chocolate Sprinkles. Not only are these adorable but the Nono are a company that provide work for people with Autism. They are also free from 14 allergens and often on special offer too!
Can I make this Chocolate Mint cake vegan?
The recipe for this cake is inspired by the delicious dairy and egg free cake by Free From Farmhouse. I took Emma’s recipe and swapped out the plain flour for gluten free plain flour and added flaxseed egg instead of an egg replacer. I find egg replacers can be very hit and miss when making something gluten free as well.
Therefore, this is a tried and tested cake that’s been made egg free before and if you can find suitable gluten free and vegan decorations it is able to be made successfully vegan too.
Gluten Free Celebration Cake inspiration
Want gluten free gift ideas for Easter?
No time to make my Gluten Free Mint Chocolate Celebration Cake but want to give some one a free from surprise? Check out my guide for small businesses that deliver to the UK, many of these small run businesses have seasonal goodies waiting for you to find. They are all gluten free with many offering dairy free and vegan options too. Make someone’s day by sending them an edible gift that’s safe and make a small business owner do a happy dance in their kitchen too.
Fancy buying yourself a treat or a gift for a loved one this festive season, then go small…small businesses’ that is!
Guide for Gluten Free small businesses that deliver across the UK— Glutarama, supporting small businesses
Gluten Free Mint Chocolate Celebration Cake Recipe
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
Gluten Free Mint Chocolate Celebration Cake
- large piping bag with star nozzle
- large saucepan
For the chocolate sponge
- 200 g golden syrup (corn syrup)
- 200 g soft dark brown sugar
- 200 g butter can use dairy free butter blocks
- 280 ml milk can use dairy free alternative
- 300 g gluten free plain flour all purpose
- 150 g cocoa powder
- 3 tsp bicarbonate of soda
- 2 tbsp ground flaxseed or two eggs if suitable
- 1 tsp psyllium husk powder (optional) not necessary if using real eggs
For the chocolate mint buttercream
- 300 g butter or dairy free butter block
- 450 g icing/confectioners sugar confectioners sugar
- 150 g cocoa powder
- 6 tbsp milk or dairy free alternative
- ½ tbsp peppermint extract
Additional chocolate filling
- 100 g chocolate spread preferably not hazelnut, if necessary use a dairy free spread
- 3 tbsp icing/confectioners sugar confectioners sugar
- 1 tsp water
- 1-2 drop(s) peppermint extract
- 100 g mini chocolate Easter eggs or free from alternative
To make the chocolate sponge
- Preheat oven to 180°C | 160°C fan | 350°F | Gas 4
- In a saucepan add the golden syrup, brown sugar and butter. Gently heat until melted whilst continuously stirring. Remove from the heat.
- In a large mixing bowl measure the gluten free flour, cocoa powder, flaxseed and psyllium husk (if using) and bicarbonate of soda. Use a whisk to combine the dry ingredients.
- Add the milk to the melted sugar mixture and whisk.
- Now add the melted chocolate and butter mixture to the bowl of dry ingredients and mix thoroughly to combine. The cake mixture will be quite wet so don't worry, this is fine.
- NOTE: if you can have egg, add the two eggs now and whisk to combine.
- Spoon the mixture evenly into 3 round 20cm cake tins that have been greased and lined – it works out about 450g per cake tin if you want to weight them.
- Pop into the oven for 20mins, they are ready when a cocktail stick is inserted and comes out clean. You want to be on the side of seeming underdone, trust me they won't be.
- Allow to cool before going onto the next stage.
To make the chocolate mint buttercream
- In a large mixing bowl or mixer, beat the butter, peppermint extract, milk and about 3 tbsps of icing sugar together until light and creamy.
- Add the rest of the icing sugar and cocoa power in stages until all the dry indredients have been combined.
- If you find the buttercream is too stiff add another tablespoon of milk.
- Spoon the buttercream into a large piping bag with a star nozzle and set aside ready to decorate.
To decorate the cake
- Spoon half the chocolate spread over one chocolate sponge then the other half over the second.TOP TIP: use the best looking sponge for the top layer
- Now pipe buttercream rosettes around the edge of the two chocolate spread sponges until you've covered the sponge. repeat with second sponge.
- Place the sponge layer one on top of the other with your best looking sponge on the top. Now pipe rosettes evenly around the edge of the cake until you've run out of space. I piped 8 with one large piped star in the middle.
- Next top each piped rosette with a chocolate egg and pile the rest in the middle.
To make the peppermint cake drizzle
- Combine the icing sugar, water and 1-2 drops of peppermint extract in a small bowl or cup and then using a teaspoon drizzle the white peppermint icing over the cake to finish.
- Now sit yourself down, pat yourself on the back and revel in the wonder of your Mint Chocolate Celebration Cake!
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