Vegan Gluten-Free Chocolate Peppermint Christmas Cake
Try this Vegan Gluten-free Chocolate Peppermint Christmas Cake recipe.
Try this Vegan Gluten-free Chocolate Peppermint Christmas Cake recipe.
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 1/8 teaspoon fine sea salt
- 1 1/2 cups blanched almond flour (168 g use a scale for accurate results, do not use regular almond meal (with the skins), it is not light enough and will not produce the same results)
- 1/2 cup (80g) potato starch not potato flour, do not sub with tapioca here, it does not work
- 1/4 cup + 2 tablespoons unsweetened cocoa powder (36 g)
- 2 teaspoons aluminum-free baking powder (8 g)
- 1/2 teaspoon fine sea salt (4 g)
- optional: 1 teaspoon finely ground espresso (i use this makes the chocolate richer)
- 3/4 cup + 2 tablespoons pure maple syrup (280g)
- 1/4 cup (60g) pumpkin puree
- 1/2 cup aquafaba (the liquid from a can of chickpeas)
- 1/4 teaspoon peppermint extract (i found this to be just enough because there is peppermint in the glaze too, see note 2 below for making with vanilla)
- 1/16 th teaspoon peppermint extract
- optional: crushed peppermints for presentation pur
- Carbohydrate 42.2385875020019 g
- Cholesterol 0 mg
- Fat 1.21656250047368 g
- Fiber 2.67675006265989 g
- Protein 1.58025000067768 g
- Saturated Fat 0.670803750279023 g
- Serving Size 1 1 9 inch cake or a dozen cupcake (65g)
- Sodium 297.418125000726 mg
- Sugar 39.561837439342 g
- Trans Fat 0.049987500021437 g
- Calories 165 calories
Step-by-step
- Make sure your pan is ready before preparing the ingredients. You will need to line a 9 inch round metal pan with parchment on the bottom. I cut a round circle of paper for the bottom. Or line 12 muffin cups with foil liners. I use Staybrite by Reynolds because the cupcakes never stick!
- Lightly spray only along the inside sides of the cake pan and place the parchment paper circle down on the bottom. Add some cocoa powder to the inside sides and swirl the pan around over the sink, with the cocoa powder covering the spray well on the sides as your rotate the pan. Turn the pan over and tap hard the excess powder out.
- Preheat your oven to 350 degrees.
- Make sure to weigh all your ingredients for accurate results. I can't stress the importance of this enough.
- Fluff your almond flour with a whisk first to break up any lumps, as it tends to lump in storage. To measure, scoop your cups into the dry ingredients, pat down well to make sure there are no gaps and then level off, or simply use the scale for accuracy, making sure your bowl is on the scale and zeroed out before adding the ingredients.
- Add the almond flour, potato starch, cocoa powder, baking powder, salt and espresso (if using) to a large bowl and whisk everything together really well until there are no lumps remaining. Really make sure it is smooth.
- In a separate medium bowl, add the syrup, pumpkin (make sure to level off), aquafaba and peppermint extract. Lightly beat the liquids with a handheld mixer just until smooth and slightly frothy.
- Pour over the dry ingredients and beat again until completely smooth, about 30 seconds.
- Pour the batter into your prepared pan and bake on the middle rack for 25 minutes, or until a toothpick comes out clean from the center (may have a few DRY crumbs, but shouldn't have wet batter), I removed mine at exactly 25 mins, but yours may take longer. Make sure it is cooked through.
- Let cool in the pan 30 minutes before removing from the pan. Then place your serving platter on top and flip it over, so the flat side is facing up. Cool completely before adding glaze or eating, as it will still be cooking through as it cools.
- To make these as cupcakes, they will make 12 tall cupcakes or 14 regular size. They should cook about the same time, just check for a clean toothpick or a few dry crumbs, not wet batter.
- For the chocolate peppermint glaze, simply whisk the ingredients until smooth and drizzle over the top. It will take a few minutes because of all the cocoa powder.
- Garnish with crushed peppermints for presentation, if desired.
- Keep cake stored in a sealed container to retain it's moisture, at room temperature. Cake is always best and the freshest the day made.
My Festive Vegan Gluten-Free Chocolate Peppermint Christmas Cake Adventure
This year, I decided to tackle a baking challenge: a vegan, gluten-free chocolate peppermint Christmas cake. As a busy professional, I don't always have a lot of time for elaborate baking projects, but the holidays are a special time, and I wanted to create something delicious and festive that everyone could enjoy, regardless of dietary restrictions. The recipe I found seemed daunting at first, with its precise measurements and specific ingredient requirements, but I was determined to succeed!
The first hurdle was gathering the ingredients. Finding blanched almond flour that wasn't mixed with almond skins proved trickier than I anticipated, but after a trip to a specialty health food store, I had all the necessary components. I meticulously weighed each ingredient, paying close attention to the instructions to ensure accuracy. This step was crucial, as I learned, because using the wrong amount of any ingredient in baking can dramatically alter the final result. Thankfully, my kitchen scale came to the rescue, and soon, I had a perfectly prepared batter.
The baking process itself was surprisingly straightforward. I carefully lined my cake pan, following the recipe's detailed instructions to prevent sticking. The aroma of cocoa powder and peppermint filled my kitchen, creating a wonderfully festive atmosphere. Twenty-five minutes later, my cake emerged from the oven, perfectly baked. The moment I removed it, the intoxicating aroma of chocolate and peppermint wafted through my apartment, and I knew this was going to be a success. The final step of creating the decadent chocolate peppermint glaze was easy; simply whisking the ingredients together and drizzling it over the cooled cake. A final sprinkle of crushed peppermints added a touch of festive flair.
The result? A moist, rich, and incredibly delicious vegan gluten-free chocolate peppermint Christmas cake. It was so flavorful and moist, even better than I imagined. The subtle hint of peppermint perfectly complemented the deep chocolate flavor, making it the ideal holiday treat. It was a hit with family and friends, and I was incredibly proud of myself for conquering this baking challenge. It was a reminder that even the most complex recipes can be achievable with patience, attention to detail, and a little holiday spirit. And let's be honest, the sense of accomplishment after creating such a decadent, allergy-friendly dessert is a truly rewarding feeling. Next year, I'm thinking of experimenting with different flavor combinations, perhaps a gingerbread version or even a cranberry-orange cake. The possibilities are endless!
This recipe isn't just for seasoned bakers, though. Anyone with a bit of baking experience and a willingness to follow instructions can create this masterpiece. The key is to take your time, weigh your ingredients accurately, and don't be afraid to experiment. Remember, even if things don't go exactly as planned, the most important thing is to enjoy the process and have fun! The joy of creating something delicious to share with loved ones makes the effort truly worthwhile.
So, this Christmas, challenge yourself to try this recipe. You might just surprise yourself with how delicious and rewarding the experience is. The festive aroma alone will put you in the holiday spirit. And let me know how it turns out! Happy baking!
