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
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.
3 BAKE & COOL
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.
4 CREATE FROSTING
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.
5 CUT, FROST & ASSEMBLE LAYERS
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.
6 TOP & SERVE
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.