Fudgy Chocolate Peppermint Cake (Gluten Free)

ambitiouskitchen.com

Mary Beth

subheading: Dry ingredients:

1 ¾ cups (196g) fine blanched almond flour

½ cup (48g) oat flour

½ cup (40g) cacao powder (or unsweetened cocoa powder)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

subheading: Wet ingredients:

⅔ cup (150g) plain 2% or whole-milk greek yogurt

3 large eggs, at room temperature

½ cup (156g) pure maple syrup

⅓ cup (50g) coconut sugar

1 teaspoon vanilla extract

½ teaspoon peppermint extract

4 tablespoons (57g) salted butter, melted and cooled (or sub melted coconut oil)

subheading: Peppermint buttercream:

½ cup (113g) salted butter, at room temperature

1 to 1 ½ cups (180g) powdered sugar, depending on how sweet you like your frosting

1 teaspoon vanilla extract

¼ teaspoon peppermint extract

Optional: 1 to 2 drops of red or pink natural food coloring (to make pink frosting!)

2 tablespoons milk of choice (I used almond milk)

3 regular-sized candy canes, crushed (about ¼ cup crushed candy canes)

Directions at ambitiouskitchen.com

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