Vegan Gluten-free Chocolate Peppermint Cake. This cake is rich, decadent, so chocolatey and is vegan, dairy-free, oil-free, grain-free and gluten-free. Topped with a rich chocolate peppermint glaze.
I’m so darn excited to share this recipe with you today! I have created the most delicious Vegan Gluten-free Chocolate Peppermint Cake for you all to serve your family this year for Christmas. Can you believe you can make an entire vegan chocolate cake (with glaze) that is also gluten-free and oil-free, for just 8 ingredients? Yup, this entire cake, including the chocolate peppermint glaze, is just 8 ingredients (+ salt).
VEGAN GLUTEN-FREE CHOCOLATE CAKE
Which brings me to cake. Nobody will ever believe it is vegan, gluten-free or even oil-free, for that matter. And it is rich, moist and soooo chocolatey, with the perfect amount of peppermint flavor. I don’t like to use too much peppermint, because to me, you can easily go from it having a nice minty flavor….to it tasting like toothpaste. Um, no thanks.
HOW DO YOU MAKE VEGAN CHOCOLATE CAKE?
So easy and done in about 30 minutes!
First, you’ll need these ingredients:
- blanched almond flour
- potato starch (I am sorry, but I’ve tested cornstarch and tapioca and neithere work here!)
- unsweetened cocoa powder
- baking powder
- maple syrup
- pumpkin puree
- aquafaba (the liquid from a can of chickpeas)
- 1/4 teaspoon peppermint extract (see NOTE 2 below for making with vanilla)
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. Sift over a mesh strainer if needed if your cocoa is lumpy.
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,
Rich, chocolatey, perfectly sweet, moist and oil-free. Perfect for the holidays or anytime of the year.
As if the chocolate cake itself wasn’t enough, it is topped with an intensely-rich chocolate peppermint glaze, for the ultimate chocolate dessert.
If you want a plain chocolate cake, just replace the peppermint with vanilla extract and top it with my Strawberry “Buttercream” Frosting.
Cake or cupcakes, you choose. Topped with Vegan Chocolate Espresso Truffle Frosting that is whipped and is just like a buttercream frosting.
Other Vegan Cakes to try:
Vegan Gluten-free Chocolate Cake
- 1 1/2 cups superfine blanched almond flour 168g, 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 another starch, trust me, they don't work!
- 1/4 cup + 2 tablespoons unsweetened cocoa powder 36g
- 2 teaspoons aluminum-free baking powder 8g
- 1/2 teaspoon fine sea salt 4g
- optional: 1 teaspoon finely ground espresso I useIlly brand, this makes the chocolate richer
- 3/4 cup + 2 tablespoons 280g pure maple syrup
- 1/4 cup 60g pumpkin puree
- 1/2 cup 120g aquafaba (the liquid from a can of chickpeas)
- 1/4 teaspoon peppermint extract I found this to be just enough to not overpower the peppermint flavor, because there is peppermint in the glaze too, see NOTE 2 below for making with vanilla
Chocolate Peppermint Glaze or if serving to guests and a greater presentation, I really recommend my Chocolate Truffle Frosting!
- 1/4 cup pure maple syrup
- 3 tablespoons unsweetened cocoa powder
- 1/16 th teaspoon peppermint extract
- 1/8 teaspoon fine sea salt
- optional: crushed peppermints for presentation purpose
NOTE: It is crucial to not sub these ingredients for best results. I cannot vouch for results if you change the recipe. It's very important to use a superfine blanched almond flour so the cake is fluffy and not dense/wet. If you use Bob's make sure to use the "superfine" as I've not had great luck with that brand. I highly recommend King Arthur Flour, Honeyville, Nature's Eats, Wellbees and the Costco brand.
NOTE 2: This is the chocolate cake version of this amazing birthday cake! To make this a regular chocolate, omit the peppermint extract and replace with 1 1/2 teaspoons vanilla extract.
- Preheat the oven to 350°F (177°C) and lightly spray only along the inside sides of a 9 inch round cake pan and place a round piece of parchment paper on the bottom. For cupcakes, line 12 muffin cups with parchment liners or the Staybrite by Reynolds because they never stick!
- Add some cocoa powder to the inside sides and swirl the pan around over the sink and tap out the excess over the sink.
- 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. 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. Sift over a mesh strainer if needed if your cocoa is lumpy.
- 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. For the cupcakes, 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. It will stay moist for a couple of days.