I shared this lovely cake for the vacations final 12 months after testing it a number of occasions to get the right texture and taste. I instantly texted a photograph to my workforce, and so they had been mainly left speechless.
I imply, simply LOOK at that fudgy cake with essentially the most tender crumb and the fluffiest buttercream!
That is my attractive chocolate peppermint cake with an expensive peppermint buttercream frosting (and loads of crushed sweet canes for good measure). She’s festive, she’s cute, and he or she’s just a little “snacking cake” AKA my favourite sort to bake after I don’t really feel like baking a bunch of layers. OH, and he or she’s gluten-free, too! Really easy to make and ideal to your vacation desk. Belief me, after one chunk everybody shall be asking for this recipe!
The whole lot you’ll must make this chocolate peppermint cake
This gluten-free mint chocolate cake is deliciously moist and fudgy, and SO simple to make with easy elements:
- Flour: we’re utilizing a mixture of effective blanched almond flour and oat flour to maintain the cake gluten-free.
- Cacao powder: I like baking with cacao powder as a result of it provides such a wealthy chocolate taste. You too can use unsweetened cocoa powder.
- Yogurt: plain Greek yogurt provides this cake additional moisture.
- Eggs: you’ll want 3 eggs to bake the cake up 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 effectively!
- 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 carry 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 crimson or pink pure meals coloring to make the frosting pink, after which don’t neglect the crushed up sweet canes to embellish!
Straightforward dairy-free and vegan swaps
Sure, you may make this chocolate peppermint cake dairy-free and/or vegan! Merely use:
- A dairy-free yogurt (I recommend siggi’s plant primarily based vanilla cups)
- Coconut oil or vegan butter within the cake itself (I like to recommend Miyoko’s salted vegan butter)
- 3 flax eggs (if making it vegan)
- And vegan butter within the frosting
Can I take advantage of totally different flours?
Sadly, no, I can’t advocate an alternative to the almond flour and oat flour on this recipe, so swap at your personal threat!
Easy methods to make the most effective chocolate peppermint cake
- Whisk the dry elements. Whisk collectively your entire dry elements in a giant bowl till effectively mixed.
- Combine the moist elements. Combine the moist elements EXCEPT the butter in a separate giant bowl till clean.
- Mix the batter. Add the dry elements 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 powdered sugar, extracts, and meals coloring (if utilizing), and beat slowly, then improve pace to excessive till the frosting is fluffy. Combine in some milk to skinny it out a bit in case you’d like.
- Frost, slice & devour. Unfold the frosting onto your cooled cake, sprinkle crushed sweet canes, slice, and serve!
The significance of weighing elements
I take a look at all of my baking recipes by weighing the elements, which is the most effective, most correct approach to make sure that your baked good seems completely! In case you don’t already, seize an reasonably priced kitchen scale and get into the apply of weighing. It makes such a distinction, and can prevent clean-up time!
Can I make cupcakes?
Sure! Merely divide the batter into a normal cupcake pan lined with cupcake liners, and spray the insides with nonstick cooking spray. Bake for about 15-18 minutes till a tester comes out clear. Cool the cupcakes utterly earlier than frosting and adorning.
Strive a double chocolate model
The peppermint buttercream frosting is really distinctive, however in case you’re a giant chocolate lover, attempt topping the cake with this excellent chocolate buttercream frosting.
Festive toppings you’ll love
I do know I’ll get tons of questions concerning the all pure meals coloring I take advantage of, so click on right here to get it! When you’ve frosted the peppermint chocolate cake, have enjoyable with kiddos adorning the highest with:
Storing & freezing suggestions
- To retailer: I like to recommend storing this chocolate peppermint cake in hermetic containers within the fridge for as much as 5 days.
- To freeze: let the cake cool after which wrap it effectively 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.
Instruments you’ll want
Get all of my kitchen necessities right here!
Extra cake recipes you’ll love
Get all of my cake recipes right here!
I hope you like this gluten-free chocolate peppermint cake! In case you 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 simple 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. Actually the right festive dessert to impress family and friends this vacation season!
Substances
- Dry elements:
- 1 ¾ cups (196g) effective 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 elements:
- 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-obligatory: 1 to 2 drops of crimson or pink pure meals coloring (to make pink frosting!)
- 2 tablespoons milk of alternative (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 elements: In a big bowl, add the almond flour, oat flour, cacao powder, baking powder, baking soda and salt. Combine till effectively mixed and clean.
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Combine the moist elements: In a separate giant bowl, whisk collectively the yogurt, eggs, maple syrup, coconut sugar, vanilla and peppermint extracts till clean and effectively mixed. DO NOT ADD MELTED BUTTER YET.
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Mix the moist and dry elements: Add the dry elements to the moist elements and blend with a picket spoon till effectively mixed and clean. Add within the melted butter and stir once more till the butter is effectively 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. Enable 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 mild and fluffy (alternatively you should utilize 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 pace 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 high: Add frosting to the highest of the cake and evenly unfold to the sides. Sprinkle crushed sweet canes everywhere in the high. Minimize into 12 or 16 slices and revel in!
Recipe Notes
See the complete put up for extra suggestions, tips & methods to customise this cake!
Diet
Serving: 1slice (with frosting)Energy: 280calCarbohydrates: 27.9gProtein: 6.1gFats: 16.8gSaturated Fats: 6.5gFiber: 2gSugar: 22.3g
Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats
This put up was initially printed on December seventeenth, 2024, and republished on December sixteenth, 2025.