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
- 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
- 1/2 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.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Oven