This dairy-free, gluten-free Chocolate Peppermint Cake will be your new favorite holiday dessert…or anytime dessert! Its fudgy, rich texture is out of this world and made even better with thick, creamy 2-ingredient chocolate frosting.
You guys…the fudginess of this cake? OFF THE CHARTS.
If you’re a chocolate and mint lover like me, this cake is for you. Whether you’re baking for the holidays or not, this cake needs to make an appearance on your dessert table. It tastes like a peppermint mocha in CAKE form. And to be honest, even if you’re not a huuuuuge chocolate and mint lover, the mint is subtle and not overpowering of the rich, chocolatey goodness. The combo of dark chocolate, coffee, and mint is just INCREDIBLE!!
Also sorry not sorry about sharing another chocolate peppermint recipe. Tis’ the season and I have NO shame. 😉
Gluten-Free Dairy-Free Deliciousness
This delicious cake is:
- grain-free
- gluten-free
- oil-free
- dairy-free
- high in plant-based protein
- no added sugar
A clean, healthy dessert that tastes super decadent. Did I mention it’s topped with homemade 2-ingredient frosting? Simply made with unsweetened cacao powder and almond protein! It’s thick. It’s creamy. And it’s the perfect compliment to this cake!
Grab both recipes below and get to baking. 🙂
Gluten-Free Chocolate Peppermint Cake with 2-Ingredient Frosting
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 pieces 1x
- Category: dessert
- Diet: Gluten Free
Ingredients
For cake:
2 very ripe bananas
3 large egg whites
1/2 cup vegan coffee protein powder
1/4 cup Chocolate Peppermint Plant-Based Creamer
1/2 cup coconut flour
1/4 cup unsweetened cacao powder
1/2 tsp baking powder
1 cup unsweetened cashew milk
For frosting:
1/2 cup almond protein
1/4 cup unsweetened cacao powder
3/4 cup unsweetened plant-milk (+ a few tbsp as needed)
Optional: Sugar-free chocolate sprinkles
Instructions
Preheat oven to 350 degrees F. Line an 8 or 9 inch springform pan with parchment paper and set aside.
In a food processor, combine all cake ingredients until pureed smooth. Pour cake batter into prepared pan, spread evenly, and bake for 30 minutes.
While cake is baking, combine almond protein, cacao, and plant-milk to make frosting. Add more milk as needed to make the texture thick, but spreadable.
Remove cake from oven and let cool completely before removing from the springform pan. Frost and top with sugar-free sprinkles, if desired. Slice into 8 pieces and serve!
Looking for some more chocolatey recipes to make this holiday season? Check out these treats!
Single Serve Chocolate Peppermint Brownie Mugcake
Dark Chocolate Peppermint Cookie Cake
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3 responses to “Gluten-Free Chocolate Peppermint Cake with 2-Ingredient Frosting”
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Thank you so much for sharing at the Lazy Gastronome’s What’s for Dinner party. Have a fabulous week.
I have not been able to find vegan coffee protein powder. Would espresso powder work. If so, how much?
No that won’t work. It’s protein powder so an equal amount of another flavor would have to be used. You could use chocolate or get the coffee flavor here: https://amzn.to/3BJkzK8
Hope that helps! 🙂