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- Peppermint Cakelets

Little things are cozy. Mysterious. Seemingly enchanted, especially at the holidays. They possess a kind of magic and they make you slow down a bit. Little things like the first snowflakes and candlelit villages on the fireplace mantle, gingerbread gumdrop paths and tiny animals in the woods. Little things like miniature layer cakes, which are equally magical to create and to serve.
We’ve had our eye on mini layer cakes for awhile now, thanks to bloggers like My Name is Yeh and Dolly and Oatmeal who just make it look so easy and charming to boot. It seemed the perfect scenario for a white chocolate peppermint cake -- a little bit whimsical, a little bit classic. This recipe requires a bit of attention to detail, as do all miniature things. It’s ideal for expert gift-wrappers or dollhouse makers or the kinds of kids who leave carrots for the reindeer. With the holidays upon us, we just had to share this one with you.

This recipe pairs a rich peppermint-laced chocolate cake with a creamy white chocolate peppermint frosting meant to overflow out of the layers just so. The batter is baked in a traditional sheet pan, cut into circles with cookie cutters, then frosted one by one and stacked with sweet imperfection. Once constructed, the dainty three-layer cakes are topped with a sprinkle of naturally-colored crushed peppermint candies. The experience is part crunch, part cream, and full-on nostalgia. Grab a fork and share it with someone you love, because this cake is good for that.

PREP TIME: 30 minutes

BAKE TIME: 30 minutes

ASSEMBLY TIME: 30 minutes

MAKES 8 three-layer mini cakes


1 1/4 c Bob’s Red Mill Gluten-Free All-Purpose Baking Flour (gafava flour, sorghum flour, tapioca flour, potato starch, guar gum)

2/3 c almond flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

1 c chocolate bits

2 tsp peppermint extract

2/3 c maple syrup

1/3 c coconut oil

1 c almond milk


1 c white chocolate

1/4 c almond milk

2 tsp peppermint extract

2 tbsp coconut oil

1/2 c tapioca flour


13”x18” half-size sheet pan, or large casserole dish or cookie sheet with edges


1 c measuring cup

1/4 c measuring cup

Large mixing bowl

Medium glass bowl or double boiler



Cooling rack

2.5” round cookie cutter

Blender or mixer (or whisk, in a pinch)

Small spoon for frosting



Preheat oven to 350F. Line bottom and sides of sheet pan with parchment paper. Measure almond milk into 1 c and 1/4 c and set aside.


In a large bowl, whisk together all-purpose flour, almond flour, baking soda, baking powder, and salt. Create a double boiler over a saucepan on low heat and whisk chocolate bits, peppermint extract, maple syrup, coconut oil, and 2/3 c almond milk, until combined. Add wet ingredients to dry ingredients and mix until combined.


Pour batter into sheet pan and tamp pan on countertop to make sure batter is distributed evenly. Bake for 30 minutes, or until cake passes the toothpick test and surface appears more cake-like than fudgy. Remove and place pan on cooling rack for one hour, or until completely cooled.


In double boiler on low heat whisk white chocolate, peppermint, and 1/4 c almond milk until combined. It will darken slightly. Remove from heat and whisk in coconut oil. Refrigerate 20 minutes, or until just cooled. Using mixer, whip frosting and add tapioca gradually until thick.


Use cookie cutter to create 24 cake circles that will be used as cake layers. Gently remove each circle from pan. Frost top only of each circle with spoon. If it drips, even better! Gently stack three circles to create a mini layer cake. Makes 8 mini layer cakes.


Top with crushed peppermint and serve with love (and eggnog).


-Make sure the cake is perfectly cool before cutting.

-Spread frosting with the back of a spoon.

-Use a thin knife or spatula to lift and stack cakes when assembling.

-Roll cake scraps into balls, dip in melted chocolate, and then freeze to create cake balls.