Chocolate Peppermint Loaf with Candy Cane Vanilla Icing

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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


  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease a baking pan with coconut oil.
  3. In a large bowl, combine flour, cacao powder, baking powder, baking soda, salt, vanilla powder, coconut sugar and mix well.
  4. Add eggs, canned pumpkin, peppermint extract and olive oil and whisk well.
  5. Add mixture to loaf pan
  6. Bake for 55 minutes and let cool.
  7. In the meantime prepare the coconut vanilla icing.
  8. 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.
  9. Add coconut icing sugar and mix well. Adjust to your taste
  10. Once cakes are baked let cool on a cooling rack.
  11. Ice the top of the loaf and sprinkle with crushed candy canes. Enjoy!
    Serves about 8-10


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.

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