I tried a gluten free cake for the first time and I’m very pleased with the results. I thought I’d need to do a lot of trial and error to get the texture right, but I just grabbed a box of gluten free flour from the supermarket and did a 1 to 1 swap and honestly? I’m not mad.

The cake Is a tiiiiny bit denser than gluten full flour but it is still absolutely delicious and had a really nice crumb.

The flavour is choc mint and I tried to be clever and infuse actual mint leaves into the cake batter but the flavour was way too subtle so I decided to re-bake with some peppermint extract instead and boom- delicious.

There’s a good hit of peppermint in the Swiss meringue buttercream too because the recipient of this cake loves the combination.

Also, green for mint? Ground breaking… yet, here we are.

I finished the cake with some gold pearls and a spritz of gold shimmer and I think the end result was pretty nice!