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Chocolate Peppermint Loaf with Candy Cane Vanilla Icing

Irresistible Chocolate Peppermint Loaf with Candy Cane Icing

A delightful gluten-free Chocolate Peppermint Loaf with Candy Cane Vanilla Icing that's perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 2 cups gluten-free flour all-purpose blend
  • 1 teaspoon baking powder gluten-free
  • 1 teaspoon baking soda skip if using self-rising flour
  • 3/4 cup cacao powder or cocoa powder
  • 1 cup coconut sugar or brown sugar
  • 3 large free-range eggs or flax eggs
  • 1 cup plain pumpkin puree or unsweetened applesauce
  • 1 teaspoon organic peppermint extract or peppermint oil
  • 1/2 cup olive oil or melted coconut oil
  • 1 teaspoon vanilla powder or vanilla extract
  • 1/2 teaspoon sea salt or kosher salt
For the Icing
  • 1/2 cup coconut butter or vegan butter
  • 1 teaspoon vanilla powder or vanilla extract
  • 1/4 cup cold unsweetened coconut or almond milk any plant milk
  • 1 cup cups coconut icing sugar or homemade
For the Topping
  • 1/2 cup crushed organic peppermint candy canes or crushed chocolate

Equipment

  • Loaf Pan
  • Mixing Bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan with coconut oil.
  2. In a large mixing bowl, whisk together the gluten-free flour, cacao powder, baking powder, baking soda, sea salt, vanilla powder, and coconut sugar.
  3. In another bowl, whisk the free-range eggs, plain pumpkin puree, organic peppermint extract, and olive oil until smooth.
  4. Pour the wet ingredients into the dry mixture, stirring gently until combined.
  5. Transfer the batter into your prepared loaf pan and bake for 55 minutes.
  6. Let the Chocolate Peppermint Loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  7. Prepare the Candy Cane Vanilla Icing by blending coconut butter, vanilla powder, and cold milk until smooth.
  8. Gradually add the coconut icing sugar until you reach your desired sweetness and thickness.
  9. Once the loaf is cool, ice the top generously with the Candy Cane Icing and sprinkle crushed peppermint candy canes on top.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 160mgFiber: 2gSugar: 10gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are certified gluten-free for a safe dessert. Let the loaf cool completely before icing to prevent melting.

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