I shared this lovely cake for the vacations final 12 months after testing it a number of occasions to get the proper texture and taste. I instantly texted a photograph to my crew, 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!
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 he or she’s slightly “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 chew everybody might be asking for this recipe!
Every part 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 substances:
- Flour: we’re utilizing a mixture of high quality blanched almond flour and oat flour to maintain the cake gluten-free.
- Cacao powder: I really like baking with cacao powder as a result of it provides such a wealthy chocolate taste. You can even use unsweetened cocoa powder.
- Yogurt: plain Greek yogurt provides this cake further 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 properly!
- 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 proper mint taste.
- Baking staples: you’ll want each baking powder and baking soda, plus slightly 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 slightly purple or pink pure meals coloring to make the frosting pink, after which don’t overlook the crushed up sweet canes to embellish!
Straightforward dairy-free and vegan swaps
Sure, you can also 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 exploit totally different flours?
Sadly, no, I can’t advocate an alternative choice to the almond flour and oat flour on this recipe, so swap at your personal danger!
The best way to make the very best chocolate peppermint cake
- Whisk the dry substances. Whisk collectively your whole dry substances in a giant bowl till properly mixed.
- Combine the moist substances. Combine the moist substances EXCEPT the butter in a separate giant bowl till clean.
- Mix the batter. Add the dry substances 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 velocity to excessive till the frosting is fluffy. Combine in some milk to skinny it out a bit should you’d like.
- Frost, slice & devour. Unfold the frosting onto your cooled cake, sprinkle crushed sweet canes, slice, and serve!
The significance of weighing substances
I take a look at all of my baking recipes by weighing the substances, which is the very best, most correct means to make sure that your baked good seems completely! In the event you don’t already, seize an inexpensive kitchen scale and get into the follow of weighing. It makes such a distinction, and can prevent clean-up time!
Can I make cupcakes?
Sure! Merely divide the batter into an ordinary 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 fully earlier than frosting and adorning.
Attempt a double chocolate model
The peppermint buttercream frosting is really distinctive, however should you’re a giant chocolate lover, attempt topping the cake with this good chocolate buttercream frosting.
Festive toppings you’ll love
I do know I’ll get tons of questions concerning 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:
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 properly 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’re keen on this gluten-free chocolate peppermint cake! In the event you make it be sure you depart a remark and a score so I understand how you favored 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 slightly pure maple syrup and coconut sugar. Actually the proper festive dessert to impress family and friends this vacation season!
Elements
- Dry substances:
- 1 ¾ cups (196g) high quality 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 substances:
- 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 purple 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 substances: In a big bowl, add the almond flour, oat flour, cacao powder, baking powder, baking soda and salt. Combine till properly mixed and clean.
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Combine the moist substances: In a separate giant 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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Mix the moist and dry substances: Add the dry substances to the moist substances 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. Permit the cake to chill fully 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 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 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
See the complete put up for extra suggestions, tips & methods to customise this cake!
Vitamin
Serving: 1slice (with frosting)Energy: 280calCarbohydrates: 27.9gProtein: 6.1gFats: 16.8gSaturated Fats: 6.5gFiber: 2gSugar: 22.3g
Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats
This put up was initially printed on December seventeenth, 2024, and republished on December sixteenth, 2025.
