Fudgy Chocolate Peppermint Snacking Cake (gluten free!)
User Reviews
5.0
18 reviews
Excellent
Fudgy Chocolate Peppermint Snacking Cake (gluten free!)
Report
Wonderfully fudgy chocolate peppermint snacking cake topped with the fluffiest peppermint buttercream frosting. This easy chocolate peppermint cake is made with a mix of almond flour and oat flour to keep it gluten-free and is naturally sweetened with a little pure maple syrup and coconut sugar. Truly the perfect festive dessert to impress friends and family this holiday season!
Share:
Ingredients
- Dry Ingredients:
- 1 ¾ cups (196g) fine 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 Ingredients:
- ⅔ cup (150g) plain 2% or whole-milk greek yogurt
- 3 large 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, depending on how sweet you like your frosting
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- Optional: 1 to 2 drops of red or pink natural food coloring (to make pink frosting!)
- 2 tablespoons milk of choice (I used almond milk)
- 3 regular-sized candy canes, crushed (about ¼ cup crushed candy canes)
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8 inch square baking dish with parchment paper or generously spray with nonstick cooking spray.
- Mix the dry ingredients: In a large bowl, add the almond flour, oat flour, cacao powder, baking powder, baking soda and salt. Mix until well combined and smooth.
- Mix the wet ingredients: In a separate large bowl, whisk together the yogurt, eggs, maple syrup, coconut sugar, vanilla and peppermint extracts until smooth and well combined. DO NOT ADD MELTED BUTTER YET.
- Combine the wet and dry ingredients: Add the dry ingredients to the wet ingredients and mix with a wooden spoon until well combined and smooth. Add in the melted butter and stir again until the butter is well incorporated into the batter.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 23 to 28 minutes until a tester comes out clean. Allow the cake to cool completely before frosting.
- Make the frosting: In the bowl of an electric mixer, add the softened butter and whip on high until light and fluffy (alternatively you can use 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 increase speed to high and beat for 1 to 2 minutes until fluffy. Add milk to thin the frosting out and beat again for 30 seconds until fluffy.
- Frost the cake and top: Add frosting to the top of the cake and evenly spread to the edges. Sprinkle crushed candy canes all over the top. Cut into 12 or 16 slices and enjoy!
Notes
- To make dairy free: Use a dairy free yogurt (I suggest siggi’s plant based vanilla cups) and vegan butter in the cake and the frosting (I recommend Miyoko’s salted vegan butter).
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
