Mint Chocolate Cake

Gluten-free, Vegan, Egg-free and Milk-free

Make 2 cups of very strong mint herbal tea.  (Use a least four bags,  do not just steep it longer as it may become bitter).  Allow this to cool (if possible) with the tea bags removed.

For a single 9×13 pan

3 cups gluten free flour blend*

2 cups sugar

6 tablespoons unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 cups mint tea (made earlier)

2 teaspoon vanilla extract

3/4 cup vegetable oil

2 tablespoons apple cider vinegar


Peppermint extract to taste. I used about 1/2 teaspoon.


Mix the dry ingredients

Mix in the liquid ingredients except for the mint extract

Add mint extract to taste and smell preferences.

Bake for about 40 minutes at 350 F until a knife comes out clean

* This is the recipe I use for making Vegan Gluten Free Flour.

I don’t generally use the more expensive Bob’s Red mill as my source of the component flours except for the brown rice flour as I can get them cheaper locally in Asian grocery stores.    For bread and where vegan is not needed I sometimes use different recipes. but that is a different article .

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