Celebrate St. Patrick’s Day, Christmas, Birthdays or any special occasion with a deliciously festive treat! 🍀🎄 This Gluten-Free Green Cake starts with a soft white cake infused with Crème de Menthe liquor, topped with a rich fudge layer, and finished with whipped topping kissed with more Crème de Menthe liqour for that perfect green hue. It’s easy to make with our "Inspiration Baking-All Purpose Flour Blend and absolutely irresistible! Don’t have Crème de Menthe? No problem—just use mint extract and green coloring instead. Enjoy! 💚🎂
The All Purpose Flour Blend will also make other delicious recipes with just a few tweaks! Check out our recipes!
SERVINGS: 12 slices
PREP TIME: 30 MIN
COOK TIME: 25-30 MIN
TOTAL TIME: 1 HR
INGREDIENTS
Cake
2 1/4 Cups "Inspiration Baking-All Purpose Flour Blend.
1/2 Cup Tapioca Flour/Starch
2 Teaspoons double-acting Baking Powder
1 Teaspoon xanthan gum
1 1/3 Cup granulated sugar
6 Tablespoons softened butter or margarine
5 large egg whites
1 Tablespoon vanilla extract
1/4 Teaspoon almond extract
1 Tablespoon distilled or white wine vinegar
2 Tablespoons mayonnaise, applesauce or sour cream
1 Cup milk of choice (unflavored milk)
1/2 Cup Crème de Menthe Liquor
Hot Fudge Topping, approximately 12.8 oz jar
Two 8 oz tubs of whipped topping
Shortening to grease pan
Tapioca flour/starch to dust pan
DIRECTIONS
Frosting
Place thawed whipped topping in a bowl. (you can do this the night before and refrigerate)
Gently fold in 1/4 cup Crème de Menthe Liquor
Place in refrigerator until ready to use.
Cake
Preheat oven to 350°F
Grease and dust one 9 X 13-inch baking pan.
In a bowl, whisk all dry ingredients together except for the sugar.
In a separate bowl using a hand mixer, combine the eggs and the sugar together. Beat on medium high until frothy and pale. about 2-minutes. Set aside.
In a stand mixer, combine the rest of the ingredients together. Blend on low for about 30 seconds. The butter may be lumpy.
Add the dry ingredients and blend. Slowly add the milk. Scrape the bowl at least one time.
Add the egg and sugar mixture and blend. Scrape the bowl at least one time.
Turn the mixer on medium high for 2 minutes, scraping the bowl at least one time.
Gently fold in 1/4 cup Crème de Menthe liquor.
Spread the batter evenly into a 9x13-inch baking pan.
Bake for 25-30 minutes until the middle springs back. You can also use a tooth pick to check to see if its done. The toothpick will be fairly clean.
Remove pan from the oven and place on a wire cooling rack for 10 minutes.
Turn the cake out onto parchment paper on the cooling rack. Completely cool.
Once the cake is cooled, it is ready to frost.
Frosting
Place cooled cake on a plate.
Pour Hot Fudge over the top of the cake and spread evenly on the top and sides of the cake.
Frost the cake with the Crème de Menthe whipped topping. You might have some leftover topping. Place any leftovers in the freezer to use later.
Place toothpicks over the top and sides of the cake. Cover with plastic wrap and place in the refrigerator at least 4 hours before serving. Best if refrigerated overnight.
Keep in the refrigerator until ready to serve. Cut the cake pieces and let sit about 30 minutes before serving.
NOTES:
Be sure to follow the instructions and not skip a step. The cake is very moist with a good crumb because of the process.
You can freeze the cake before frosting. Tightly wrap the cake in plastic wrap. Then place in a 2 gallon freezer bag. It will store for up to 2 months. Be sure to thaw in the refrigerator.
Be creative. Decorate your cake with shavings of chocolate, mint thin candy as shown in the photograph, or miniature chocolate chips.
You can make a two layer cake using two 8 or 9-inch round or square baking pans. You may need long toothpicks to hold together so the layers do not slip off while in the refrigerator.
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