Indulge in the rich flavors of chocolate and coffee with a hint of refreshing peppermint in this gluten-free cake. Perfect for holiday celebrations or any time you're craving a decadent treat!
Ingredients: 1 1/2 cups gluten-free flour blend. 1 cup granulated sugar. 1/2 cup cocoa powder. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup vegetable oil. 2 large eggs. 1 cup strong brewed coffee, cooled. 1/2 cup milk dairy or non-dairy. 1 tsp peppermint extract. 1/2 cup semi-sweet chocolate chips optional. 1/4 cup crushed candy canes or peppermint candies for garnish. Whipped cream or frosting of choice for topping.
Instructions: Preheat oven to 350F 175C. Grease and flour a 9-inch round cake pan or line with parchment paper. In a large mixing bowl, combine gluten-free flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add vegetable oil, eggs, coffee, milk, and peppermint extract to the dry ingredients. Mix until well combined. Fold in chocolate chips if using. Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, top with whipped cream or frosting of choice, and sprinkle crushed candy canes or peppermint candies on top for garnish. Slice and serve. Enjoy!
Prep Time: 15 minutes
Cook Time: 35 minutes
Mash Tun