One flavor combo that I really enjoy is chocolate and mint together. These mini gluten-free chocolate bundt cakes combine deep, dark chocolate cakes with a perfectly minty frosting for a delicious after-dinner treat.
While these gluten-free chocolate mint cakes can be enjoyed year-round, I especially like serving them around Christmas and St. Patrick’s Day for a festive dessert.
A while back, I bought this Nordic Ware Pro Cast Bundt Brownie Pan from Amazon. I’ve always loved bundt cakes and thought making mini bundt cakes would be fun. The mini bundt cakes that you make with this pan are cute individual servings and help with portion control too! I feel like the presentation of these individual cakes is so much prettier than slices of a big cake.
For the chocolate cake, I used the same gluten-free cake recipe as I did in my gluten-free chocolate cupcakes with raspberry frosting. The dark color comes from adding a bit of Hershey’s dark cocoa in addition to the melted unsweetened chocolate.
I used just slightly less batter for each bundt than I do for a cupcake, so the yield is about 30 or so of these mini bundt cakes. When I needed more for a party, I scooped a little less in each so I could get a full 3 dozen cakes.
After they cool in the pan for a few minutes, then are turned out onto a wire rack to cool. Then I hand place them onto a rimmed pan like this for frosting them.
The mint frosting came about from adapting the Mint Chocolate Chip Frosting from Sally’s Baking Addiction. I adapted her frosting to be more glaze-like so it would be smooth and drip down the sides of the cakes.
The mint frosting is super easy to make – just 5 ingredients. I make mine in a glass mixing bowl using my hand mixer.
Use green food coloring or green food gel to get the green color you want. I liked mine with just a hint of green -but you can go darker!
The pure mint extract is perfect here! It gives just the perfect amount of mint flavor.
After making the frosting, I use a long teaspoon to spoon the frosting onto each cake, allowing to drip down sides a bit and giving a little swirl on top. I frost four at a time and then add the topping.
I topped these with some dark chocolate curls that I bought on a trip, but you could also make your own chocolate curls using your favorite chocolate bar and a peeler. I also topped some with some chocolate sprinkles. These chocolate sprinkles here and also these chocolate sprinkles here are clearly labeled gluten-free.
If you like the combination of chocolate and mint together, make sure you check out my gluten-free Mint Chocolate Brownies.
I think no matter what gluten-free dinner you eat, you’ll enjoy cleansing your palate with the minty flavor of these little cakes! They’re the perfect way to end a night!
If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free Chocolate Cakes with Mint Frosting Recipe:
*This recipe has been tested successfully with each of these flours: King Arthur Measure for Measure Flour, Gluten-free Mama's Almond Blend All-purpose flour and gfJules gluten-free flour. *If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Pin this to your gluten-free cakes board on Pinterest:
*This recipe has been tested successfully with each of these flours: King Arthur Measure for Measure Flour, Gluten-free Mama's Almond Blend All-purpose flour and gfJules gluten-free flour.
*If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I hope you and your family and friends enjoy these gluten-free chocolate mint cakes!
Originally published in March 2014. Updated March 2020. Photo from 2014: