Gluten Free Chocolate Peppermint Bundt Cake
on Dec 15, 2021, Updated Jul 22, 2025
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What Makes This Recipe Great
The holiday season, or any season really, calls for a dessert that’s both decadent and delightful. If you’re searching for a treat that caters to dietary needs without compromising on flavor, look no further than this Gluten-Free Chocolate Peppermint Bundt Cake. It’s rich, chocolatey, and boasts a refreshing hint of peppermint – perfect for satisfying those sweet cravings!
For many, a gluten-free diet isn’t just a trend; it’s a necessity for managing conditions like celiac disease or gluten sensitivity. But even if you don’t have these specific needs, choosing gluten-free options can sometimes lead to lighter, more easily digestible desserts. This recipe uses blanched almond flour and arrowroot flour to create a tender, moist crumb that rivals any traditional bundt cake.
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
The More Treats the Better
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Gluten Free Chocolate Peppermint Bundt Cake
Ingredients
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
- ⅓ cup unsweetened vanilla almond milk
- ¼ cup ghee, melted
- ½ cup dairy free yogurt*
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ½ cup chocolate chips
Icing:
- 1 ½ cups confectioners sugar
- 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.
- 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.
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!
Soo glad you enjoyed it!