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Is it too early to start with the Peppermint craze? I don’t think so!
This cake is sheer Winter joy. The cake itself actually tastes like sugar cookies and is light and fluffy. My whole house smelled like a holiday Scentsy while the layers were baking! The icing is a whipped cream cheese frosting with a perfect hint of peppermint. It tastes just like a candy cane and will be the perfect addition to your holiday menu. I can see this cake pairing well with a glass of rich hot cocoa.
The cake itself is simple to make even though it uses two flours. I find the combination of coconut and almond flour makes for a more airy cake with a traditional texture. I added collagen to bulk it up and add a little extra protein. I used an almond meal because that’s what I had on hand, but I’m guessing that a finer ground almond flour would make this cake even better. It’s a bit difficult to see in the pictures, but I garnished the top of my cake with some erythritol, which gives a crystallized sugar look to the top.
I made mine into a layer cake using 2 9-inch cake pans because I was dying to try some that I had been gifted, but you can use a 9×13 inch pan to make this a sheet cake if you’d like.
Things You Might Be Interested In:
- 1 C. Almond Flour
- 1/4 C. Coconut Flour
- 2 T. Collagen (Can sub protein powder if you'd like)
- 1 T. Baking Powder
- 1 t, Mineral Salt
- 3/4 C. Gentle Sweet
- 1/4 t. Xanthan Gum
- 3 Egg Whites
- 1 large Egg
- 1/2 C. Almond Milk
- 1 t. Vanilla
- 1 Stick Melted Butter
- 6 oz Cream Cheese
- 3/4 C. Heavy Whipping Cream
- 1/2 C. Gentle Sweet
- 1/4 t. Peppermint Extract
- 1/2 t. Vanilla
- Preheat the oven to 350 degrees and grease your pans. Mix all dry ingredients together and set aside. Mix wet ingredients until well combined. Slowly combine wet mixture with the dry ingredients. Divide into your pans and bake for 20 minutes if using 2 9-inch pans, or 30 minutes if using 1 9x13 inch pan. Cake is done when a knife comes out clean.
- Whip all ingredients together until light and fluffy. After the cake has cooled, spread the icing evenly. Enjoy!
Will it work to use glucomann instead of xanthan?
Yes, Ma’am!
Would it be same measurement? Also would pyure be ok?
If you’re using Pyure, I would start with half the amount of sweetener. 🙂 If the batter doesn’t taste sweet enough add more one tablespoon at a time. <3
I’m out of Gentle Sweet. Do you know what the equivalent would be using Pyure sweetener?
If I remember right, Pyure is similar to Super Sweet..I would use half the amount to start and if it’s not sweet enough add more one tablespoon at a time. 🙂
Can you use the THM baking blend in place of the almond and coconut flours?
Yupp!
I would use 1 1/4 C to start and if the batter looks too watery, then increase it by another 1/4 C. Decrease the egg whites to two! You want the batter to look like brownie batter consistency wise. 🙂
I made this cake the other night and although it was Devine, it didn’t rise at all. I used two 9′ pans and ended up with cracker thin cake. What might I have done wrong?
Hi, Tina!
The cake itself is a little thinner than most. If you’d like a thicker cake, you can try adding in 1/2 T. Baking Soda! I found that gives the cake more bulk. I’m glad that you liked it! 🙂
Thanks! I’ll try that next time.
Looks great. Could I add cocoa powder to the cake and make it chocolate/peppermint? If so, how much to add?
THanks for sharing.
You most certainly can! I would say 1/2 a cup
How much trivia would you use?
For the cake, I would use 1/2 C. and for the frosting 1/4 C. 🙂
How many does this cake serve? I’m a little confused because it’s says it serves 4 but your page allows me to edit that number and then it adjusts the ingredients accordingly. I made it according to the default four servings but 1/4 of this cake seems like a bit much. I’m honestly just looking for a carb count per severing because I made this for my nephew who is type 1 diabetic and celiac and he needs to know his exact carb count. Thanks!
Hi Ruth! I’m sorry, I am looking into a new recipe plugin! This one gets a bit wonky. I was able to cut my cake into 8 slices and the recipe analyzers I used say 3.5 carbs a serving.
Thanks so much!