I examined this cake again in early November and OMG I’ve been so excited to share it ever since. I texted a photograph to my workforce proper after perfecting it they usually had been principally left speechless.
I imply, simply LOOK at that fudgy cake with probably the most tender crumb and the fluffiest buttercream!
That is my beautiful chocolate peppermint cake with an opulent peppermint buttercream frosting (and loads of crushed sweet canes for good measure). She’s festive, she’s cute, and she or he’s just a little “snacking cake” AKA my favourite sort to bake once I don’t really feel like baking a bunch of layers. OH, and she or he’s gluten-free, too! Really easy to make and ideal to your vacation desk. Belief me, after one chunk everybody will likely be asking for this recipe!
All the pieces you’ll have to make this chocolate peppermint cake
This gluten-free mint chocolate cake is deliciously moist and fudgy, and SO straightforward to make with easy components:
- Flour: we’re utilizing a mixture of tremendous blanched almond flour and oat flour to maintain the cake gluten-free.
- Cacao powder: I like baking chocolate treats with cacao powder as a result of it provides such a wealthy chocolate taste. It’s also possible to use unsweetened cocoa powder.
- Yogurt: plain Greek yogurt provides this cake additional moisture.
- Eggs: you’ll want 3 eggs to bake up the cake correctly.
- Butter: we’re additionally including some melted salted butter into the cake batter for much more fudgy texture. You’ll want butter for the peppermint buttercream as nicely!
- Sweeteners: we’re naturally sweetening the cake itself with pure maple syrup and coconut sugar.
- Taste boosters: we’re including each vanilla extract AND peppermint extract to deliver out the sweetness and the right mint taste.
- Baking staples: you’ll want each baking powder and baking soda, plus just a little salt.
- For the peppermint buttercream: I’m obsessive about how this frosting turned out. It’s made with salted butter, powdered sugar, vanilla and peppermint extracts, and a tiny little bit of milk. I like so as to add just a little pink or pink pure meals coloring to make the frosting pink, after which don’t forgot the crush up some sweet canes to brighten!
Straightforward dairy-free swaps
Sure, you can also make this chocolate peppermint cake dairy-free! Merely use”
- A dairy free yogurt (I recommend siggi’s plant based mostly vanilla cups)
- Coconut oil or vegan butter within the cake itself (I like to recommend Miyoko’s salted vegan butter)
- And vegan butter within the frosting
Can I exploit a distinct flours?
Sadly, no, I can not suggest an alternative choice to the almond flour and oat flour on this recipe, so swap at your individual threat!
Methods to make the most effective chocolate peppermint cake
- Whisk the dry components. Whisk collectively all your dry components in a big bowl till nicely mixed.
- Combine the moist components. Combine the moist components EXCEPT the butter in a separate giant bowl till clean.
- Mix the batter. Add the dry components to the moist and blend till mixed and clean, THEN stir within the melted butter.
- Bake it up. Pour the batter right into a ready 8×8 inch baking pan, then bake till a tester comes out clear!
- Make the frosting. Use an electrical mixer or hand mixer to whip the softened butter. Add the powder sugar, extracts, and meals coloring (if utilizing), and beat slowly, then improve velocity to excessive till the frosting is fluffy. Combine in some milk to skinny it out a bit if you happen to’d like.
- Frost, slice & devour. Unfold the frosting onto your cooled cake, sprinkle crushed sweet canes, slice, and serve!
Festive toppings you’ll love
I do know I’ll get tons of questions in regards to the all pure meals coloring I exploit, so click on right here to get it! When you’ve frosted the peppermint chocolate cake, have enjoyable with kiddos adorning the highest with:
- Crushed sweet canes
- Andes mints
- Purple & inexperienced sprinkles (for a white frosting)
- Pink & white sprinkles (for pink or white frosting)
Storing & freezing ideas
- To retailer: I like to recommend storing this chocolate peppermint cake within the fridge for as much as 5 days.
- To freeze: let the cake cool after which wrap it nicely with out the frosting in plastic wrap and aluminum foil. Place the complete cake in an hermetic container or zip-top freezer bag. To serve it, thaw the cake within the fridge in a single day, then let the cake come to room temp earlier than including the frosting and serving it.
Extra cake recipes you’ll love
Get all of my cake recipes right here!
I hope you like this gluten-free chocolate peppermint cake! If you happen to make it remember to depart a remark and a score so I understand how you preferred it. Get pleasure from, xo!
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Fudgy Chocolate Peppermint Snacking Cake (gluten free!)
Splendidly fudgy chocolate peppermint snacking cake topped with the fluffiest peppermint buttercream frosting. This straightforward chocolate peppermint cake is made with a mixture of almond flour and oat flour to maintain it gluten-free and is of course sweetened with just a little pure maple syrup and coconut sugar. Really the right festive dessert to impress family and friends this vacation season!
Elements
- Dry components:
- 1 ¾ cups (196g) tremendous blanched almond flour
- ½ cup (48g) oat flour
- ½ cup (40g) cacao powder (or unsweetened cocoa powder)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Moist components:
- ⅔ cup (150g) plain 2% or whole-milk greek yogurt
- 3 giant eggs, at room temperature
- ½ cup (156g) pure maple syrup
- ⅓ cup (50g) coconut sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 4 tablespoons (57g) salted butter, melted and cooled (or sub melted coconut oil)
- Peppermint buttercream:
- ½ cup (113g) salted butter, at room temperature
- 1 to 1 ½ cups (180g) powdered sugar, relying on how candy you want your frosting
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- Non-compulsory: 1 to 2 drops of pink or pink pure meals coloring (to make pink frosting!)
- 2 tablespoons milk of selection (I used almond milk)
- 3 regular-sized sweet canes, crushed (about ¼ cup crushed sweet canes)
Directions
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Preheat the oven to 350 levels F. Line an 8×8 inch sq. baking dish with parchment paper or generously spray with nonstick cooking spray.
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Combine the dry components: In a big bowl, add the almond flour, oat flour, cacao powder, baking powder, baking soda and salt. Combine till nicely mixed and clean.
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Combine the moist components: In a separate giant bowl, whisk collectively the yogurt, eggs, maple syrup, coconut sugar, vanilla and peppermint extracts till clean and nicely mixed. DO NOT ADD MELTED BUTTER YET.
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Mix the moist and dry components: Add the dry components to the moist components and blend with a wood spoon till nicely mixed and clean. Add within the melted butter and stir once more till the butter is nicely integrated into the batter.
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Bake the cake: Pour the batter into the ready pan and clean the highest. Bake for 23 to twenty-eight minutes till a tester comes out clear. Permit the cake to chill utterly earlier than frosting.
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Make the frosting: Within the bowl of an electrical mixer, add the softened butter and whip on excessive till gentle and fluffy (alternatively you need to use a hand-mixer). Add powdered sugar vanilla and peppermint extracts (and 1 to 2 drops of meals coloring if desired!) and beat slowly at first, then improve velocity to excessive and beat for 1 to 2 minutes till fluffy. Add milk to skinny the frosting out and beat once more for 30 seconds till fluffy.
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Frost the cake and prime: Add frosting to the highest of the cake and evenly unfold to the perimeters. Sprinkle crushed sweet canes all around the prime. Minimize into 12 or 16 slices and revel in!
Recipe Notes
To make dairy free: Use a dairy free yogurt (I recommend siggi’s plant based mostly vanilla cups) and vegan butter within the cake and the frosting (I like to recommend Miyoko’s salted vegan butter).
Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats
