Fudgy Chocolate Peppermint Snacking Cake (gluten free!)
User Reviews
5
Fudgy Chocolate Peppermint Snacking Cake (gluten free!)
Description
The cake batter involves mixing dry ingredients—blanched almond flour, oat flour, cacao powder, leavening agents, and salt—with wet ingredients including plain Greek yogurt, eggs, maple syrup, coconut sugar, vanilla, and peppermint extracts. Melted butter is incorporated last before baking in a lined pan to yield a fudgy, moist texture. Cake is baked until a tester comes out clean.
The peppermint buttercream frosting, optionally tinted pink with natural coloring, is made by creaming salted butter with powdered sugar, vanilla, peppermint extract, and milk, then spread over the cooled cake. Crushed candy canes garnish the top, adding texture and festive flavor contrast.
The dessert suits gluten-sensitive diets while delivering a rich chocolate and peppermint experience. Its moistness and fudgy consistency make it ideal for snacking or casual serving occasions.
The recipe includes suggestions for substituting dairy ingredients with vegan alternatives to make it dairy free.
Ingredients
- Dry Ingredients:
- 1 ¾ cups blanched almond flour fine, 196g
- ½ cup oat flour 48g
- ½ cup cacao powder or unsweetened cocoa powder, 40g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Wet Ingredients:
- ⅔ cup plain Greek yogurt 2% or whole-milk, 150g
- 3 egg large, at room temperature
- ½ cup pure maple syrup 156g
- ⅓ cup coconut sugar 50g
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 4 tablespoons salted butter melted and cooled, or substitute melted coconut oil, 57g
- PEPPERMINT BUTTERCREAM:
- ½ cup salted butter at room temperature, 113g
- 1 to 1 ½ cups powdered sugar 180g, amount depends on sweetness preference
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- natural food coloring red or pink, 1 to 2 drops, optional for pink frosting
- 2 tablespoons milk of choice, example almond milk
- 3 candy cane regular-sized, crushed, about ¼ cup
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 the cake dairy free, substitute the Greek yogurt with a plant-based vanilla variety and use vegan butter in both cake and frosting.
User Reviews
Overall Rating
5
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