Chocolate mint cake vegan gluten free recipe

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Delicious chocolate and mint heaven! This vegan gluten free chocolate cake was a hit with those who tried it. I shared it with friends and my husband’s colleagues and no one could believe it was vegan and gluten free. I have been asked to share the recipe and here it is.

4.0 from 1 reviews

Chocolate mint cake vegan gluten free recipe
Prep time: 
Cook time: 
Total time: 

Delicious chocolate goodness with a fresh minty hit.
  • 3 cups gluten free flour
  • 2 cups raw sugar
  • 1 cup organic cacao
  • 1 cup coconut oil
  • 1 cup coconut cream
  • 1 cup water
  • 4 tbsp apple cider vinegar
  • 2 tsp organic vanilla essence
  • 2 tsp baking soda
  • 2 tsp gluten free baking powder
  • 1 tsp salt
  • 2 cups icing sugar
  • 1 cup Nuttelex (vegan margarine)
  • 10 drops green food colouring (I used a natural plant derived colour)
  • 3 tsp peppermint flavour
  1. Preheat oven to 180 degrees Celcius.
  2. Prepare a large cake tin.
  1. Leave vinegar to the side and mix all the wet ingredients together.
  2. Mix all the dry ingredients together.
  3. Add wet ingredients to the dry ingredients and mix.
  4. Add the vinegar and quickly mix through.
  5. Immediately pour the mixture into the cake tin and into the oven.
  6. I baked mine for an hour as I baked it all in one tin. Make sure you check the cake periodically.
  7. Once it is done set aside to cool completely.
  1. Mix all the ingredients together and ice the cake once it is completely cool.


Vegan gluten free chocolate cake recipe


Vegan gluten free chocolate cake recipe


Vegan gluten free chocolate cake recipe


Vegan gluten free chocolate cake recipe

About The Author

I'm Vanja and I'm a vegan living in Sydney. I was brought up vegetarian from the age of 8. I have been vegan from January 2013 and it was the kindest decision I have ever made. I'm the website and graphic designer here at The Power Plant, as well as a contributing author. I take my own food photos and I love creating new recipes. In real life I'm a marketing consultant at Stace & Co.


    • Hi Tara, you can use margarine instead of coconut oil and silken tofu instead of coconut cream. Both will work well to keep the cake moist and soft.

  1. This recipe is simple and delicious. I subbed vegan margarine for the coconut butter, and added some peppermint extract to the cake batter. Tastes like an Andes mint.
    Thanks for sharing!

  2. I’m not sure if you’ll get this anytime soon, but I’m hoping I can use peppermint essential oil instead of extract of flavor. It’s all I have and I’m over 100 miles to the nearest store and I’m hoping to make this for my little guy’s birthday tomorrow. Any idea how much? I or course realize how strong the EO is, perhaps 5 drops? More? Also, since I don’t have vegan margarine, can I use coconut oil in the frosting?

    • Hi Rosie, the peppermint flavour should be only subtle, so my advice would be to make up the frosting then add a little bit of the peppermint flavour at a time, so you can see how the flavours work together. Coconut oil in frosting can also work, I just didn’t have any when I made the cake. Happy birthday to your boy tomorrow! xxx Vanja

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