A festive cake filled with warmth and spice, this Flourless Chocolate Peppermint Cake is the perfect treat to serve your holiday guests.
Flourless Chocolate Peppermint Cake
Just eggs, deep dark chocolate, our Chosen Blend Oil, and ground hazelnuts set up this rich and decadent cake. No flour and no dairy needed, making it perfect for those who are allergen-conscious. Serve warm with a dollop of whipped coconut cream or a simple dusting of cacao powder.
Ingredients
- 4 eggs
- ½ cup coconut palm sugar
- ⅓ cup hot water
- ¼ cup raw cacao powder
- 2 tbsp molasses
- 2 tsp vanilla extract
- 2 tsp peppermint extract
- 2 tsp cinnamon
- ⅛ tsp ground nutmeg
- ½ tsp sea salt
- ½ c Chosen Foods Chosen Blend Oil
- 8 oz dark chocolate chips
- ½ c hazelnut meal
- Chosen Foods Avocado Oil Spray for greasing
Instructions
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Preheat the oven to 350Spray a 9” springform pan with Chosen Foods Avocado Oil Spray.
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Add the eggs and coconut palm sugar to the bowl of a large stand mixer. Beat on medium high speed until the sugar has dissolved and the eggs are fluffy.
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In a small separate bowl, whisk together the hot water, cacao powder, molasses, vanilla extract, peppermint extract, cinnamon, nutmeg, and sea salt. With the mixer running on low, slowly drizzle the warm chocolate mixture into the eggs. Increase the speed to medium for a few seconds to fully combine the ingredients.
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Add the Chosen Blend and the dark chocolate chips to a wide heat-proof bowl. Set that bowl over a pot of low simmering water. Whisk the chocolate chips continuously until they have fully melted into the Chosen Blend. Again with the mixer running on low, slowly drizzle in the chocolate. Add in the hazelnut meal and mix on medium until the batter is very smooth.
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Pour the batter into the greased springform pan (it will be fairly runny). Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool fully before running a knife around the edges and unlocking the springform latch to slice and serve.