Rich chocolate cake and cool mint are a classic flavor combination that never goes out of style. This Gluten-Free Chocolate Crème de Menthe Bundt Cake is moist, decadent, and filled with irresistible chocolate-mint flavor from Andes Crème de Menthe baking chips. Whether you prefer baking completely from scratch with a custom gluten-free flour blend or want a quick and easy cake mix version, this recipe gives you both options in one delicious dessert.
The combination of Dutch-process cocoa, sour cream, instant pudding, and mint chocolate chips creates a tender cake with an incredibly soft crumb. It is perfect for holidays, birthdays, potlucks, Christmas gatherings, St. Patrick’s Day celebrations, or anytime you are craving a rich gluten-free chocolate dessert.
Prep Time
20 minutes
Bake Time
50 to 55 minutes
Total Time
1 hour 15 minutes
Yield
12 to 16 servings
Homemade Gluten-Free Chocolate Crème de Menthe Bundt Cake
¼ cup oat flour
½ cup cornstarch
½ cup rice flour
1 cup glutinous rice flour
½ cup tapioca flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon kosher salt
⅔ cup unsweetened Black Dutch-process cocoa powder
1⅓ cups granulated sugar
2 sticks unsalted butter, softened and diced
or
1 cup neutral oil
4 large eggs
½ cup oil
1 cup whole milk or buttermilk
3 tablespoons pure vanilla extract
8 ounces sour cream
3 ounces instant chocolate pudding mix
½ package mini chocolate chips
1 package Andes Crème de Menthe baking chips
Easy Cake Mix Version
1 box gluten-free chocolate cake mix
8 ounces sour cream
3 ounces instant chocolate pudding mix
1 package Andes Crème de Menthe baking chips
½ cup oil
1 cup water
4 large eggs
Prepare the Bundt Pan
Preheat your oven to 350°F.
Generously grease a 10 to 12-cup Bundt pan, making sure to coat every curve and crevice. A well-greased pan helps ensure the cake releases cleanly after baking. You can lightly dust the pan with gluten-free flour or cocoa powder for extra insurance against sticking.
Make the Homemade Gluten-Free Batter
In a large mixing bowl, whisk together the oat flour, cornstarch, rice flour, glutinous rice flour, tapioca flour, baking powder, baking soda, xanthan gum, salt, cocoa powder, and sugar.
Add the butter or oil, eggs, additional oil, milk or buttermilk, vanilla extract, sour cream, and instant chocolate pudding mix. Mix until the batter becomes smooth and fully combined.
Fold in the mini chocolate chips and Andes Crème de Menthe baking chips. Stir gently to distribute them evenly throughout the batter without overmixing.
Make the Easy Cake Mix Version
In a large mixing bowl, combine the chocolate cake mix, sour cream, instant chocolate pudding mix, oil, water, and eggs.
Mix until smooth and creamy. Fold in the Andes Crème de Menthe baking chips until evenly distributed throughout the batter.
Fill the Pan
Pour the prepared batter into the greased Bundt pan. Use a spatula to spread the batter evenly and smooth the top.
Gently tap the pan on the counter a few times to release any trapped air bubbles.
Bake
Place the Bundt pan on the center rack of the preheated oven.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Because ovens vary, begin checking for doneness around the 50-minute mark.
Cool the Cake
Remove the cake from the oven and place it on a cooling rack.
Allow the cake to cool in the pan for 10 to 15 minutes. This resting period helps the cake firm up while still allowing it to release easily.
Carefully invert the cake onto a wire rack and allow it to cool completely before decorating or serving.
Serving Ideas
This gluten-free chocolate mint Bundt cake is delicious on its own, but it can also be elevated with a variety of toppings.
Dust the cooled cake with powdered sugar for a simple presentation.
Drizzle with a chocolate ganache made from heavy cream and chocolate chips.
Top with a mint-flavored glaze for extra crème de menthe flavor.
Add crushed Andes candies or extra baking chips over the glaze for a bakery-style finish.
Serve with whipped cream or a scoop of vanilla ice cream for an elegant dessert.
Storage
Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.
This cake also freezes beautifully. Wrap individual slices or the entire cake tightly in plastic wrap followed by foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Using buttermilk instead of regular milk adds additional richness and tenderness.
The instant chocolate pudding mix helps keep the cake moist and enhances the chocolate flavor.
Do not overmix the batter once the chips have been added, as this can affect the texture of the finished cake.
For an extra minty flavor, add ½ teaspoon peppermint extract along with the vanilla extract.
A chocolate glaze paired with Andes Crème de Menthe chips creates a beautiful presentation for holidays and special occasions.
This recipe works equally well as a homemade gluten-free chocolate Bundt cake or as a quick cake mix shortcut, making it versatile enough for both everyday baking and festive celebrations.
