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 group proper after perfecting it they usually have been mainly left speechless.
I imply, simply LOOK at that fudgy cake with probably the most tender crumb and the fluffiest buttercream!
This is my beautiful 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 a bit “snacking cake” AKA my favourite sort to bake once I don’t really feel like baking a bunch of layers. OH, and he or she’s gluten-free, too! So straightforward to make and ideal in your vacation desk. Trust me, after one chew everybody might be asking for this recipe!
Everything you’ll must make this chocolate peppermint cake
This gluten-free mint chocolate cake is deliciously moist and fudgy, and SO straightforward to make with easy elements:
- Flour: we’re utilizing a mixture of advantageous blanched almond flour and oat flour to maintain the cake gluten-free.
- Cacao powder: I really like baking chocolate treats with cacao powder as a result of it provides such a wealthy chocolate taste. You also can use unsweetened cocoa powder.
- Yogurt: plain Greek yogurt offers 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 properly!
- Sweeteners: we’re naturally sweetening the cake itself with pure maple syrup and coconut sugar.
- Flavor boosters: we’re including each vanilla extract AND peppermint extract to convey out the sweetness and the right mint taste.
- Baking staples: you’ll want each baking powder and baking soda, plus a bit 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 a bit pink or pink natural food coloring to make the frosting pink, after which don’t forgot the crush up some sweet canes to embellish!
Easy dairy-free swaps
Yes, you may make this chocolate peppermint cake dairy-free! Simply 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?
Unfortunately, no, I can’t suggest an alternative to the almond flour and oat flour on this recipe, so swap at your individual threat!
How to make the perfect chocolate peppermint cake
- Whisk the dry elements. Whisk collectively your whole dry elements in a big bowl till properly mixed.
- Mix the moist elements. Mix the moist elements EXCEPT the butter in a separate massive bowl till clean.
- Combine 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 powder sugar, extracts, and food coloring (if utilizing), and beat slowly, then improve velocity to high till the frosting is fluffy. Mix in some milk to skinny it out a bit in the event you’d like.
- Frost, slice & devour. Spread 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 food coloring I exploit, so click here to get it! Once you’ve frosted the peppermint chocolate cake, have enjoyable with kiddos adorning the highest with:
- Crushed sweet canes
- Andes mints
- Red & inexperienced sprinkles (for a white frosting)
- Pink & white sprinkles (for pink or white frosting)
Storing & freezing tips
- 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 properly with out the frosting in plastic wrap and aluminum foil. Place the total 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.
More cake recipes you’ll love
Get all of my cake recipes right here!
I hope you’re keen on this gluten-free chocolate peppermint cake! If you make it be sure you go away a remark and a ranking so I understand how you favored it. Enjoy, xo!
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Fudgy Chocolate Peppermint Snacking Cake (gluten free!)
Wonderfully 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 a bit pure maple syrup and coconut sugar. Truly the right festive dessert to impress family and friends this vacation season!
Ingredients
- Dry elements:
- 1 ¾ cups (196g) advantageous 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
- Wet elements:
- ⅔ cup (150g) plain 2% or whole-milk greek yogurt
- 3 massive 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
- Optional: 1 to 2 drops of pink or pink pure food 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)
Instructions
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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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Mix the dry elements: In a big bowl, add the almond flour, oat flour, cacao powder, baking powder, baking soda and salt. Mix till properly mixed and clean.
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Mix the moist elements: In a separate massive bowl, whisk collectively the yogurt, eggs, maple syrup, coconut sugar, vanilla and peppermint extracts till clean and properly mixed. DO NOT ADD MELTED BUTTER YET.
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Combine the moist and dry elements: Add the dry elements to the moist elements and blend with a picket spoon till properly mixed and clean. Add within the melted butter and stir once more till the butter is properly 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. Allow the cake to chill fully earlier than frosting.
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Make the frosting: In the bowl of an electrical mixer, add the softened butter and whip on high till mild and fluffy (alternatively you should utilize a hand-mixer). Add powdered sugar vanilla and peppermint extracts (and 1 to 2 drops of food coloring if desired!) and beat slowly at first, then improve velocity to high 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 sides. Sprinkle crushed sweet canes all around the prime. Cut 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 // Ambitious Kitchen | Photography by: Eat Love Eats
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