Make a moist gluten-free chocolate Crème de Menthe Bundt cake with rich cocoa, sour cream, pudding mix, and creamy chocolate-mint baking chips.
Rich chocolate flavor and refreshing mint come together in this Easy Gluten-Free Chocolate Crème de Menthe Bundt Cake Recipe. The cake has a soft, moist crumb and plenty of chocolate-mint flavor from Andes Crème de Menthe baking chips. It makes a festive dessert for Christmas, St. Patrick’s Day, birthdays, potlucks, and other special occasions.
Choose between a homemade cake made with individual gluten-free flours or a convenient gluten-free cake mix version. Sour cream and instant chocolate pudding mix help create a tender texture, while the mint baking chips add pockets of creamy chocolate flavor throughout every slice.
The homemade version includes oat flour, rice flour, glutinous rice flour, tapioca flour, and cornstarch. The alternative version offers the same irresistible chocolate-mint combination with fewer measuring steps. Whichever option you choose, be sure to let the cake cool before removing it from the pan so the decorative Bundt shape remains intact.
Directions
Step 1: Prepare the Oven and Bundt Pan
Preheat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan, carefully coating the center tube and every decorative curve and crevice. Lightly dust the greased pan with gluten-free flour or cocoa powder to provide additional protection against sticking.
Step 2: Combine the Homemade Dry Ingredients
If making the homemade version, place the gluten-free oat flour, cornstarch, rice flour, glutinous rice flour, tapioca flour, baking powder, baking soda, xanthan gum, kosher salt, cocoa powder, and granulated sugar in a large mixing bowl. Whisk until the ingredients are evenly combined and no cocoa powder lumps remain.
Step 3: Finish the Homemade Batter
Add the softened butter or 1 cup neutral oil, depending on which option you selected. Add the eggs, the additional 1/2 cup neutral oil, whole milk or buttermilk, vanilla extract, sour cream, and instant chocolate pudding mix.
Mix until the batter is smooth and fully combined. Fold in the mini chocolate chips and Andes Crème de Menthe baking chips, stirring only until they are evenly distributed. Avoid overmixing the finished batter.
Step 4: Prepare the Cake Mix Batter
If making the easy cake mix version, place the gluten-free chocolate cake mix, sour cream, instant chocolate pudding mix, oil, water, and eggs in a large mixing bowl.
Mix until the batter is smooth and creamy. Fold in the Andes Crème de Menthe baking chips until they are evenly distributed throughout the batter.
Step 5: Fill the Bundt Pan
Transfer the selected batter to the prepared Bundt pan. Spread the batter evenly with a spatula and smooth the surface.
Gently tap the filled pan on the counter several times to help release large air bubbles trapped in the batter.
Step 6: Bake the Cake
Place the Bundt pan on the center oven rack. Bake for 50 to 55 minutes. Begin checking the cake after 50 minutes because oven temperatures and Bundt pan designs can vary.
The cake is ready when a toothpick inserted near the center comes out clean or with a few moist crumbs attached. Melted chocolate from the baking chips may appear on the toothpick and should not be mistaken for unbaked batter.
Step 7: Cool and Release the Cake
Transfer the pan to a wire cooling rack. Let the cake cool in the pan for 10 to 15 minutes. This resting time allows the cake to firm slightly without becoming stuck in the pan.
Carefully invert the Bundt pan onto the wire rack. Gently lift away the pan and allow the cake to cool completely before decorating, slicing, or serving.
Step 8: Decorate and Serve
Serve the cooled cake plain or dust it lightly with confectioners’ sugar. For a more elaborate presentation, drizzle the cake with chocolate ganache or mint-flavored glaze and garnish it with additional Crème de Menthe baking chips or crushed chocolate-mint candies.
Slice the cake with a sharp knife and serve it alone, with whipped cream, or with a scoop of vanilla ice cream.
Notes
The homemade recipe provides two choices for the primary fat. Use either 2 sticks of softened unsalted butter or 1 cup of neutral oil. The separate 1/2 cup of neutral oil listed later in the homemade ingredients is also added to the batter.
Buttermilk contributes a slightly tangy flavor and additional tenderness, but whole milk may also be used.
Instant chocolate pudding mix helps the cake retain moisture and intensifies its chocolate flavor.
For stronger mint flavor, add 1/2 teaspoon peppermint extract with the vanilla extract. Peppermint extract is concentrated, so measure it carefully.
For a simple finish, dust the completely cooled cake with confectioners’ sugar. Chocolate ganache, chocolate glaze, or mint glaze may be used for a more decorative presentation.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to 1 week.
To freeze the cake, wrap the whole cake or individual slices securely in plastic wrap followed by aluminum foil. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
Check the labels on the oat flour, cocoa powder, pudding mix, chocolate chips, Crème de Menthe baking chips, vanilla extract, baking spray, and cake mix to confirm that they meet your gluten-free needs. When baking for someone with celiac disease or gluten sensitivity, also prevent cross-contact with wheat-containing ingredients, utensils, pans, and work surfaces.
