Prep time
01 Hours 15 minutes
Cook time
10 minutes
Total time
1 Hours 25 minutes
Yield
Makes 8-12
INGREDIENTS :
Cake: Dry Ingredients
- ¾ cup gluten-free 1-to-1 flour
- ¼ cup plain or vanilla protein powder
- 1 tsp gluten-free baking powder
- ¼ tsp baking soda
- 1/3 to ½ cup granulated sugar
- ½ tsp salt
Cake: Wet Ingredients:
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- ¼ cup + 1 tbsp melted butter
- ½ cup unsweetened plant milk
Peppermint Buttercream:
- ½ cup butter, at room temperature
- 1 tsp peppermint extract
- 1½ - 2 cups powdered sugar
Other:
- 1 cup dark chocolate (to melt for coating)
- 1 - 4 tbsp Almond flour (optional)
INSTRUCTIONS :
- Preheat oven to 350°F and prepare a 9” cake pan.
- Combine the dry ingredients and set aside.
- In a large bowl, whisk together wet ingredients.
- Combine the two sets of ingredients and mix well to form a smooth batter. Ensure there are no clumps in the batter.
- Pour the batter into the prepared cake pan and bake for 18-20 minutes or until the cake passes the toothpick test. Allow the cake to cool to room temperature.
- Buttercream: Using an electric beater, beat the butter for 2-3 minutes until light and fluffy. Mix in peppermint extract and beat until well combined. Add powdered sugar, ½ cup at a time, until you’re happy with the consistency and texture. For a thicker buttercream, use more powdered sugar and for a thinner buttercream, use less powdered sugar or add some oat milk, 1 tsp at a time.
- Crumble the cake into a large bowl and add ½ cup of peppermint buttercream. Using a spatula, firmly press down on the cake crumbles and mix until very well combined. The mixture should be homogeneous. If the mixture is too dry, add some more buttercream, 1 tsp at a time. If the mixture is too creamy, add some almond flour, 1 tbs at a time. Form bite size cake balls and set aside.
- Using your preferred method, melt the dark chocolate.
- Using skewers or a fork, dip each cake ball into the melted chocolate and set aside on a flat surface. Alternatively, pour melted chocolate over the cake balls.
- Refrigerate for 30 minutes to 2 hours or until the chocolate coating has properly set.