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The inspiration for this GF Peppermint Frosting Chocolate Cake was a Christmas party we were going to. I wanted to get this post up pretty quickly so someone could use those leftover candy canes for a Valentine’s Day dessert. I have put together some Valentine’s collections before. Here are ONE, TWO, THREE different collections you might like. How festive do these look.
GF Peppermint Frosted Chocolate Cake
Have I mentioned that these are gluten free. The cake is so moist. It is so light and so fluffy. There is no way anyone could tell you that this is a gluten free recipe. I think making desserts gluten free or vegan are easy changes. The product substitutes are very similar to the gluten and dairy ingredients. It is much harder to make savory dishes to mimic the “real” thing. Recipes that include bread type products are more of a challenge.
The holidays are such a fun time to create recipes that we tend not to make the rest of the year. Can we even find candy canes at our local stores at any times other than at Christmas time? For now, who cares. This cake and frosting needs to be on your to try list.
The cast of characters for the cake.
Cake Ingredients
The wet ingredients added to the dry ingredients.
Combining the Wet and Dry Ingredients
The gluten free chocolate cake out of the oven.
Chocolate Cake after Baking
The cast of characters for the Peppermint Frosting.
Peppermint Frosting Ingredients
The smashed candy canes.
Smashed Candy Canes
Frosting mixed with the crushed candy canes.
Smashed Candy Canes added to Frosting
The GF Peppermint Frosted Chocolate Cake.
GF Peppermint Frosted Chocolate Cake Plated
GF Peppermint Frosted Chocolate Cake
Ingredients
Gluten Free Chocolate Cake
- 1 Bag Gluten Free Chocolate Cake Mix Bob Red's Mill
- 2 Whole Eggs
- 1 Cup Coconut Milk
- 1/2 Cup Canola Oil
Peppermint Frosting
- 3 Cups Confectioners Sugar
- 4 Tbsp Coconut Milk
- 1 Tsp Peppermint Extract
- 1 Stick Butter softened
- 8 Sticks Candy canes
Instructions
Gluten Free Chocolate Cake
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Begin by combining the wet ingredients to the chocolate cake mix. Add to a baking tray sprayed with coconut oil. Bake in a 325 degree oven for 16 - 18 minutes. The cake is done when a toothpick stuck in the center comes out clean. Remove from oven and let cool.
Peppermint Frosting
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Beat the butter until fluffy in a stand mixer. Add the confectioner sugar one cup at a time. Mix until combined, and then, add one tbsp of the coconut milk. Next, add the peppermint extract.
Continue by adding one cup of the sugar and one tbsp of the coconut milk. After all the sugar is added, check the consistency to see if you need the last tbsp of milk or need more sugar.
The final step is to place the candy canes in a freezer bags and smash them lightly with a rolling pin. When smashed to small crumbs, add the candy canes to the mixed frosting and mix in gently. Using an offset spatula, spread the frosting over the cake.
Serve and enjoy!
It is very rich I like it
thx so much for liking this recipe.
I love it I also had leftover candy canes for Christmas. While I was mulling over what to do with them, I surprised myself by eating them. Over several days of course.
I love it! I had leftover candy canes, too, and was wondering what to do with them, but I surprised myself by eating them all. (Over several days, of course.)
You made me laugh with that one – sure it was over several days!