Gluten Free Chocolate Peppermint Bundt Cake
 
Prep time
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Bring cheer all year, especially for Christmas, with this heavenly decadent Gluten Free Chocolate Peppermint Bundt Cake. A moist peppermint flavored chocolate cake covered in a chocolate peppermint ganache will surely make Santa jealous.
Author:
Recipe type: Dessert
Serves: 12-18
Ingredients
  • For the cake:
  • 2 sticks butter, room temperature
  • 1½ cups granulated sugar
  • 4 large eggs, plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • ¾ teaspoon peppermint extract
  • ¾ cup dutch processed cocoa powder
  • 1 cup full fat sour cream
  • 1½ cups Pamela's brand All-Purpose Flour - Artisan Blend*
  • 1¼ teaspoons salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup chocolate chips, melted
  • For the ganache:
  • ½ cup heavy whipping cream
  • 1 cup chocolate chips
  • ¼ teaspoon peppermint extract
  • Topping:
  • crushed peppermint candies
Directions
  1. Preheat oven to 350 degrees. Lightly grease and flour a bundt pan (using extra gluten free flour or cocoa powder). Set aside.
  2. In a large mixing bowl or stand mixer, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, beating for 30 seconds after each addition. Add the egg yolk and blend until incorporated.
  3. Add vanilla and peppermint extracts and blend until smooth.
  4. Add cocoa powder and mix until incorporated, scraping down sides as needed. Add sour cream and mix on low until well combined. Add gluten free flour, salt, baking powder, and baking soda and mix until combined.
  5. In a microwave safe measuring cup or dish, melt chocolate chips according to package directions (I heat mine for 1 minute on high and stir for a while until they all melt). Add melted chocolate to batter and stir until smooth.
  6. Spoon batter into bundt pan. Even out the batter and smooth top with a spatula. Bake at 350 degrees for 50-60 minutes or until top bounces back at touch of a finger and toothpick inserted into center comes out clean with few crumbs.
  7. Set cake on cooling rack and immediately run a knife along the edges and around center of cake pan to loosen sides. Allow to cool for 15 minutes. Flip cake out of pan onto cooling rack and allow to completely cool. Transfer cake to serving dish.
  8. To make ganache, heat whipping cream on high in microwave for 45 seconds. Pour in chocolate chips and allow to sit for 1 minute. Stir until smooth. Add peppermint extract and stir until smooth.
  9. Drizzle ganache over top of cake. Sprinkle with crushed peppermint candies. Allow ganache to slightly set. Serve immediately.
  10. Store leftovers in an airtight container at room temp for up to 3 days, in fridge for up to 5 days or in freezer for up to 3 months.
Notes
*I have only tried this recipe using this flour. I assume other blends would be okay, but I cannot vouch for the consistency of the end product. Also, if using a blend with no xanthan gum, add a ½ teaspoon.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chocolate-peppermint-bundt-cake/