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Fudgy Peppermint Cake (Gluten-Free Recipe)

Fudgy Peppermint Cake (Gluten-Free Recipe)

This deep, dark chocolate cake, with a hint of peppermint, is a chocolate lover’s dream!

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30 min
Prep Time
2 hrs
Total Time



2 cups Gluten-Free Flour Blend, (see below)

1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups water

6 (1-ounce) squares unsweetened baking chocolate

2 cups sugar

1 cup Land O Lakes® Butter, softened

1 teaspoon peppermint extract

3 large Land O Lakes® Eggs

1 cup semi-sweet chocolate chips


1 1/2 cups powdered sugar

1 tablespoon Land O Lakes® Butter, softened

1/2 teaspoon peppermint extract

2 to 3 tablespoons milk


6 hard peppermint candies, coarsely crushed

How to make

  1. STEP 1

    Heat oven to 325°F. Grease 12-cup Bundt® pan; sprinkle with unsweetened cocoa. Set aside.

  2. STEP 2

    Combine gluten-free flour blend, baking powder, baking soda and salt in bowl. Set aside.

  3. STEP 3

    Bring water to a boil in 2-quart saucepan; remove from heat. Add baking chocolate; stir until melted.

  4. STEP 4

    Combine sugar, butter and 1 teaspoon peppermint extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; beat at high speed until well mixed. Gradually add flour mixture alternately with chocolate mixture, beating at low speed until well mixed. Stir in chocolate chips.

  5. STEP 5

    Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; invert onto cooling rack. Cool completely.

  6. STEP 6

    Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon peppermint extract in bowl. Beat at low speed, adding enough milk for desired glazing consistency. Beat at medium speed until smooth. Drizzle glaze over cooled cake; sprinkle with crushed candy.

Tip #1

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #2

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition (1 serving)

450 Calories
22 Fat (g)
70 Cholesterol (mg)
370 Sodium (mg)
65 Carbohydrates (g)
3 Dietary Fiber
4 Protein (g)
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