I tested this cake back in early November and OMG I’ve been so excited to share it ever since. I texted a photo to my team right after perfecting it and they were basically left speechless.
I mean, just LOOK at that fudgy cake with the most tender crumb and the fluffiest buttercream!
This is my gorgeous chocolate peppermint cake with a luxurious peppermint buttercream frosting (and plenty of crushed candy canes for good measure). She’s festive, she’s cute, and she’s a little “snacking cake” AKA my favorite type to bake when I don’t feel like baking a bunch of layers. OH, and she’s gluten-free, too! So easy to make and perfect for your holiday table. Trust me, after one bite everyone will be asking for this recipe!
Everything you’ll need to make this chocolate peppermint cake
This gluten-free mint chocolate cake is deliciously moist and fudgy, and SO easy to make with simple ingredients:
- Flour: we’re using a mix of fine blanched almond flour and oat flour to keep the cake gluten-free.
- Cacao powder: I love baking chocolate treats with cacao powder because it adds such a rich chocolate flavor. You can also use unsweetened cocoa powder.
- Yogurt: plain Greek yogurt gives this cake extra moisture.
- Eggs: you’ll need 3 eggs to bake up the cake properly.
- Butter: we’re also adding some melted salted butter into the cake batter for even more fudgy texture. You’ll need butter for the peppermint buttercream as well!
- Sweeteners: we’re naturally sweetening the cake itself with pure maple syrup and coconut sugar.
- Flavor boosters: we’re adding both vanilla extract AND peppermint extract to bring out the sweetness and the perfect mint flavor.
- Baking staples: you’ll need both baking powder and baking soda, plus a little salt.
- For the peppermint buttercream: I’m obsessed with how this frosting turned out. It’s made with salted butter, powdered sugar, vanilla and peppermint extracts, and a tiny bit of milk. I like to add a little red or pink natural food coloring to make the frosting pink, and then don’t forgot the crush up some candy canes to decorate!
Easy dairy-free swaps
Yes, you can make this chocolate peppermint cake dairy-free! Simply use”
- A dairy free yogurt (I suggest siggi’s plant based vanilla cups)
- Coconut oil or vegan butter in the cake itself (I recommend Miyoko’s salted vegan butter)
- And vegan butter in the frosting
Can I use a different flours?
Unfortunately, no, I cannot recommend a substitute for the almond flour and oat flour in this recipe, so swap at your own risk!
How to make the best chocolate peppermint cake
- Whisk the dry ingredients. Whisk together all of your dry ingredients in a large bowl until well combined.
- Mix the wet ingredients. Mix the wet ingredients EXCEPT the butter in a separate large bowl until smooth.
- Combine the batter. Add the dry ingredients to the wet and mix until combined and smooth, THEN stir in the melted butter.
- Bake it up. Pour the batter into a prepared 8×8 inch baking pan, then bake until a tester comes out clean!
- Make the frosting. Use an electric mixer or hand mixer to whip the softened butter. Add the powder sugar, extracts, and food coloring (if using), and beat slowly, then increase speed to high until the frosting is fluffy. Mix in some milk to thin it out a bit if you’d like.
- Frost, slice & devour. Spread the frosting onto your cooled cake, sprinkle crushed candy canes, slice, and serve!
Festive toppings you’ll love
I know I’ll get tons of questions about the all natural food coloring I use, so click here to get it! Once you’ve frosted the peppermint chocolate cake, have fun with kiddos decorating the top with:
- Crushed candy canes
- Andes mints
- Red & green sprinkles (for a white frosting)
- Pink & white sprinkles (for pink or white frosting)
Storing & freezing tips
- To store: I recommend storing this chocolate peppermint cake in the refrigerator for up to 5 days.
- To freeze: let the cake cool and then wrap it well without the frosting in plastic wrap and aluminum foil. Place the full cake in an airtight container or zip-top freezer bag. To serve it, thaw the cake in the refrigerator overnight, then let the cake come to room temp before adding the frosting and serving it.
More cake recipes you’ll love
Get all of my cake recipes here!
I hope you love this gluten-free chocolate peppermint cake! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Fudgy Chocolate Peppermint Snacking Cake (gluten free!)
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!
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
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Preheat the oven to 350 degrees F. Line an 8×8 inch square baking dish with parchment paper or generously spray with nonstick cooking spray.
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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.
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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.
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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.
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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.
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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.
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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!
Recipe 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).
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
