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Spirulina coloured, gluten free Mint Chocolate Cake

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Today’s recipe is the best! It has cake! Gluten Free Cake!

Who doesn’t love cake? This cake is also made healthier with great ingredients and it is naturally gluten free, dairy free, egg free/ vegan, and is also nut and soy free. And the best part is that it’s also low-sugar SO this means you can indulge without the guilt! And did I say it’s amazing?

This gluten free chocolate mint cake recipe is my new favourite and I hope you’ll also love the fact that I used Spirulina to add a natural minty colour – I LOVE that this cake doesn’t have food-colouring!! Not sure if you know, but food colouring isn’t really supposed to be added to food! It is highly toxic and terrible for you and your health! Don’t ever eat it! Do eat Spirulina however – because spirulina is a natural superfood algae that is awesome! And it adds the most beautiful shade of mint you’ve ever seen! 

 

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(Aside from the cake, I just love my new bowls from Martha Stewart’s new Stockholm collection that are exclusively available at Macy’s!)

This cake is really cute and small! It’s only 4″D so the recipe makes two layers. But if you’re after a larger cake, you can easily double the batter ingredients. 

You could also make gluten free cupcakes from this same batter and bake them for about 20-25 minutes. Makes about 12 cupcakes.

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I made the frosting from this recipe because it  already works with a good base – why reinvent the wheel? It is rich and creamy and holds up great! 

This frosting is a huge batch that would cover two cakes like this. Simply make 1/2 of the frosting OR make the full batch and then freeze half that isn’t used. Having frozen frosting on hand is a life saver for those days you want to bake something quick like cupcakes and already have the frosting all ready to go. A quick defrost (overnight in the fridge is best) and a quick whip in the mixer will give you a super smooth frosting again. I always freeze mine and keep that frozen part neutral so that I can quickly change up the flavour or colour :)

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I hope you will enjoy this Vegan Gluten Free Chocolate Mint Cake recipe soon! I can’t wait to make this beauty again! It was a huge hit especially with my youngest 21 month old Mia :)

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Comments

  2. It says gluten-free, but has spelt which is a type of wheat, thus not gluten-free. Can a gluten-free flour be subbed for it? Also, can something else be subbed for the palm sugar (allergic to palm & coconut sugars– & palm anything)? Thankfully I can do coconut milk. So glad it’s nut free!!
    Suggestions for those substitutions would be awesome. I’m really hoping for a cake for my birthday next month that is healthier & won’t make me sick. I LOVE choc & mint!!

    • Hi Jessica,
      So it is gluten-free! I put an option with spelt in the brackets, you must have missed that)
      You could definitely use any type of sugar you prefer. I like to use organic raw cane sugar if I’m substituting coconut palm :)
      I hope you’ll enjoy it soon… it would make a delicious birthday cake! :) All the best when that arrives! ♥ ella