Chocolate Peppermint Loaf with Candy Cane Vanilla Icing
Ingredients
For the Peppermint Chocolate Loaf:
2 cups gluten-free flour (Bobs 1-2–1 Flour)
1 tsp baking powder
½ tsp baking soda
1/2 cup cacao powder
½ cup coconut sugar
4 free range eggs
1 can plain pumpkin puree
1 tsp organic peppermint extract
1 cup of olive oil
1 tsp vanilla powder
Pinch of sea salt
For the Icing:
2 cups coconut butter
1 tsp vanilla powder
½ cup cold unsweetened coconut or almond milk
½ cup coconut icing sugar
¼ cup crushed organic peppermint candy canes
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Grease a baking pan with coconut oil.
- In a large bowl, combine flour, cacao powder, baking powder, baking soda, salt, vanilla powder, coconut sugar and mix well.
- Add eggs, canned pumpkin, peppermint extract and olive oil and whisk well.
- Add mixture to loaf pan
- Bake for 55 minutes and let cool.
- In the meantime prepare the coconut vanilla icing.
- In a large bowl with a mixer OR a high speed blender add coconut butter, vanilla and milk of choice and blend well until smooth and creamy.
- Add coconut icing sugar and mix well. Adjust to your taste
- Once cakes are baked let cool on a cooling rack.
- Ice the top of the loaf and sprinkle with crushed candy canes. Enjoy!
Serves about 8-10
Notes
Photos by Lisa San Filippo
Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It’s also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography. www.momentscalgary.com