This Peppermint Buttermilk Dark Chocolate Cake is a soft and delicious treat that’s surprisingly healthy. It’s free from gluten, eggs, and dairy, and only sweetened with honey!
Most days. . .
Some days you just need a good chocolate cake… Well, I could actually go for one everyday, but I usually exercise self-control and restrain myself. Usually. But on those days when I give in and make cake for lunch, I mean, dessert, I always go for something healthy. And peppermint, buttermilk, and dark chocolate definitely fit the bill…
Peppermint Buttermilk Dark Chocolate Cake
If you’re all like, “Peppermint and what?!?” Believe me, it’s delicious! They might not sounds like the normal cake flavors, but together, they’re wonderful. I mean, pretty much anything is delicious when you put it in dark chocolate.
The cake is naturally gluten-free, egg-free, and dairy-free. I also make it refined sugar free by sweetening it with honey and using my homemade honey-sweetened chocolate chunks instead of chocolate chips. If you’d rather just buy chocolate chips and use them, your cake will contain some sugar, but you can still keep it dairy-free by using dairy-free chocolate chips like ones from Enjoy Life.
More dark chocolate desserts.
- Dark Chocolate Banana Milkshake
- Dark Chocolate Cupcakes with Chocolate Frosting
- Personal Pan Dark Chocolate Breakfast Brownie
- Dark Chocolate Triple Berry Muffins
- Dark Chocolate Walnut Coconut No-Bake Cookies
- Paleo Dark Chocolate Eggnog
- Dark Chocolate Mexican Blender Brownies

Peppermint Buttermilk Dark Chocolate Cake
Free from gluten, eggs, dairy, and refined sugar.
Ingredients
- 2 tablespoons flax meal
- 1/2 cup water
- 1/4 cup coconut oil
- 1/4 cup honey
- 1/2 cup coconut milk (here’s how to make your own)
- 2 teaspoon apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract (I like to make my own)
- 1/2 teaspoon peppermint extract
- 1/4 cup cocoa powder
- 3/4 cup sorghum flour
- 1/4 cup arrowroot powder
- 1/2 teaspoon xanthan gum
- 3/4 cup dairy-free chocolate chips (I like to use my homemade honey-sweetened chocolate chunks)
Instructions
Preheat oven to 325 a grease a 9×9 inch baking dish.
In small bowl, combine flax meal and water. Set aside to gel.
In small saucepan, melt coconut oil, honey, and 1/2 cup of chocolate chips. Stir in flax and water mixture.
In liquid measuring cup combine milk, apple cider vinegar, and baking soda. Set aside.
In large bowl, whisk together remaining dry ingredients. Stir in all liquid ingredients and remaining chocolate chips.
Pour into prepared dish and bake for 35-40 minutes, or until a toothpick comes out clean.
Cool before frosting.
Easy Chocolate Ganache Frosting
Free from gluten, eggs, dairy, and refined sugar.
Ingredients
- 1/4 cup dairy-free chocolate chips (I use my homemade honey-sweetened chocolate chunks)
- 1 tablespoon coconut oil
- 1/4 teaspoon peppermint extract
Instructions
Melt chocolate chips and coconut oil together over low heat until smooth. Stir in peppermint and spread over cake.
Wow, these look moist!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Cindy from vegetarianmamma.com
Thanks Cindy!
Yum, this looks awesome! Love the flavour of peppermint in desserts…definitely going to be making this! Pinning this for later 🙂
Thanks, Kyra! I hope you enjoy it! 🙂
I saw this at the Healthy, Happy, Green & Natural Party Hop and let me say THANK YOU! Love chocolate! Looking forward to trying this one day soon!
You’re very welcome! 😉 I hope you enjoy it!
I absolutely love that this recipe and gluten and dairy free! Is there anything I can substitute for sorghum flour?
You could try brown rice flour or oat flour. 🙂 I hope you enjoy it!
Love the chocolate and mint combination in this delicious cake. Baking with buttermilk makes it so moist. Love the fact it is not piled with frosting.
Thank you, Gloria!
Mmm, so moist and delicious! I need a slice ASAP!
I hope you enjoy it, Jordin!
WOW. This is like if a thin mint turned into an elegant cake. Looks so moist!
Haha! That’s a great comparison. I feel honored. 😉
I love the combination of mint and chocolate so this is right up my alley! Your cake looks rich and decadent…I would LOVE a slice!
Thanks, Catherine!
This is on my list of baking recipes to try! Can you use tapioca flour instead of arrowroot powder? Thank you!
Yes! I hope you enjoy it, Rhonda!
I made this anS over baked and it was so so dry…prob not the recipes fault but I’ve never had a cake turn out this dry ever.
Sorry you didn’t enjoy it, Sally!