Gluten Free Chocolate Peppermint Cake
by: claire cary
This gluten free chocolate peppermint cake is the perfect holiday dessert recipe! With a mist and rich chocolate peppermint sponge and peppermint buttercream frosting, this recipe is a total crowd pleaser!
Ingredients
Wet
- ½ cup oil
- ¾ cup white sugar
- ⅓ cup brown sugar
- 1 egg
- ½ cup milk dairy or non-dairy
- 2 teaspoons vanilla extract
- 1 teaspoon vinegar
- ½ teaspoon peppermint extract
- ½ cup boiling water
Dry
- 1 ½ cups gluten free all purpose baking flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Frosting
- ¾ cup butter room temperature
- 3 cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon peppermint extract
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line two 6 inch cake pans with parchment paper and set aside. I like these parchment rounds.
- In a medium mixing bowl, whisk together all wet ingredients aside from the boiling water.
- Whisk in the dry ingredients, making sure to spoon and level the flour and cocoa powder.
- While you're whisking that up, whisk in the boiling water until everything is well combined.
- Pour into your prepared pans, keeping them as even as possible.
- Bake for 42-50 minutes or until a toothpick comes out clean.
- Let cool in the pans for about 15 minutes, then flip onto a wire rack. After you flip them, flip back over so the top is actually face up.
- Meanwhile, beat the butter for the frosting in a mixing bowl for about 2 minutes.
- Slowly beat in the powdered sugar, then the milk, peppermint and salt. If it's too thick, add a bit more milk, if it's too thin, add in more sugar.
- Taste and adjust as desired.
- Once the cake has cooled completely, frost and top with crushed candy canes. Enjoy!
Notes
You can use a different GF flour blend, just make sure it has xanthan gum.
Serving: 1slice / Calories: 441kcal / Carbohydrates: 62g / Protein: 3g / Fat: 22g / Saturated Fat: 4g / Polyunsaturated Fat: 1g / Fiber: 3g / Sugar: 41g
