Gluten Free Chocolate Peppermint Bundt Cake
on Dec 15, 2021
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You must have known a delicious chocolate peppermint recipe was going to be coming this year!! In years past I have made Chocolate Peppermint Energy Truffles, Chocolate Peppermint Freezer Fudge, Chocolate Peppermint Avocado Brownies and even Chocolate Peppermint Biscotti! My love for the flavor combo runs deep and everything about December screams BAKE EVERY DAY PLEASE!! So you know I love to make healthier treats whenever I can. This gluten free chocolate peppermint bundt cake is not only gluten free but also grain free and dairy free! It is perfectly moist without being too fudgey and has the perfect dash of peppermint.
This cake can also be made into muffins in a muffin tin without icing and are also a perfect freezer option to save for later/ to extend the life of them! Ruth absolutely loved this cake and took a fork to it immediately. I had to pull her away from the thing she couldn’t get enough. Let me know in the comments what you think of the recipe and if you agree with Ruthie!
Ingredient List:
- Almond Flour
- Arrowroot flour
- Coco powder
- Baking powder
- Baking soda
- Salt
- Coconut sugar
- Unsweetened almond milk
- Ghee
- Dairy free yogurt
- Eggs
- Vanilla extract
- Peppermint extract
- Chocolate chips
- Confectioners sugar
Pin the image below to save this Gluten Free Chocolate Peppermint Bundt Cake recipe for later!
Gluten Free Chocolate Peppermint Bundt Cake
- Total Time: 45
- Yield: 10 1x
- Diet: Gluten Free
Ingredients
Scale
Cake:
- 2 cups blanched almond flour
- ½ cup arrowroot flour
- ½ cup cacao powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ tsp salt
- ½ cup coconut sugar
- â…“ cup unsweetened vanilla almond milk
- ¼ cup ghee, melted
- ½ cup dairy free yogurt*
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup chocolate chips
Icing:
- 1 ½ cups confectioners sugar
- Â 3 tbsp non dairy milk
- 1 tsp peppermint extract
Instructions
- Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
- In a bowl combine almond flour, arrowroot flour, cacao powder, baking soda, baking powder, salt and coconut sugar and whisk to combine. Then add in almond milk, ghee, dairy free yogurt, eggs, vanilla extract, peppermint extract and chocolate chips and whisk to fully combine.
- Pour the batter into the prepared bundt pan and bake for 35-40 minutes or firm.
- Once cooked, let it cool completely.
- In a small bowl combine confectioners sugar, almond milk & peppermint extract and stir until smooth.Â
- Pour icing over the cooled cake and let sit to firm up.
Notes
- My favorite dairy free yogurt is kite hill.
- If you aren’t dairy free you can use regular plain yogurt.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Oven
Wow! You nailed this recipe. Delightful! Light and fluffy cake, not rot your teeth sweet but decadent and delicious. Glaze is the bomb! THANK YOU!Â
Soo glad you enjoyed it!