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Aero® Mint Chocolate Loaf Cake

Becky Excell's mint chocolate loaf cake made with Aero® Peppermint Bubbles. 

Try her easy chocolate cake recipe for a yummy dessert with Bubbles to melt in your mouth.

Aero® Mint Chocolate Loaf Cake
  • 70 mins

  • 12

  • Vegetarian

  • Gluten Free

  • Nut Free


  • AERO® Bubbles Peppermint Mint Chocolate Sharing Pouch 92g x1
  • - For the sponge:
  • 175g buttery baking spread
  • 175g caster sugar
  • 3 medium eggs
  • 2 tsp mint extract
  • 145g gluten free self-raising flour
  • 20g cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp xanthan gum
  • - For the icing and decoration:
  • 250g icing sugar
  • 125g buttery baking spread
  • 1 tsp mint extract
  • green food colouring gel
  • 50g dark chocolate, melted and cooled
Nutrition & allergy information
  • Each portion contains:
  • Energy 1655kJ 395Kcal 20%
  • Fat 19.3g 28%
  • Saturate 8.6g 43%
  • Sugars 40g 44%
  • Salt 0.47g 8%
  • of an adult’s Reference Intake (RI)*
  • Energy per 100g: 1892kJ/452kcal
  • *Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
Try it with..


  1. Preheat the oven to 160C Fan / 180C and prepare a 2lb loaf tin with non-stick baking paper.

  2. Cream together the buttery baking spread and caster sugar until light and fluffy. You can do this by hand or with an electric hand mixer.

  3. Add in the eggs one at a time, mixing briefly between each one. At this stage also mix in the mint extract.

  4. Next, add your gluten free self-raising flour, cocoa powder (ensure its sieved), baking powder and xanthan gum. Mix until combined once more.

  5. Spoon the mixture into the prepared loaf tin and place in a preheated oven for around 50-55 minutes – check by poking the cake with a skewer to ensure its fully cooked – it’s cooked when the skewer comes out clean.

  6. Allow to cool in the tin for about 20 minutes before transferring to a cooling rack to finish cooling completely.

  7. Whilst the cake cools, you can make the buttercream icing. Place your butter into a large bowl and mix briefly on its own so it gets more pale in colour and creamier.

  8. Add in the icing sugar and mix for a few minutes until fully combined. Then add the mint extract and green food colouring gel and mix. Add enough food colouring until it gets to your desired minty green colour.

    The buttercream icing should now be done and the right consistency. If you think it's too thick you can add a tsp of milk. If too thin you can add more icing sugar.

  9. Spread the icing on top of the cooled cake, then drizzle with the melted dark chocolate (as much or as little as you like!) and finish with the Aero® Peppermint Bubbles.

  10. Slice and enjoy!

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