Mini Chocolate Peppermint Bundts {gluten-free}

Mini Chocolate Peppermint Bundts

Mini Chocolate Peppermint Bundts are light gluten-free chocolate sponges infused with peppermint. Crowned with a white chocolate peppermint ganache and frosted with crushed candy canes.

Mini Chocolate Peppermint Bundts

Mint and Chocolate is possibly my favourite flavour combination. Minted Chocolate Brownies I think were my first ever posting on the blog. I’m sure you can find them somewhere here on this site but you’re going to have to get there yourself. They were not gluten-free and the photos are shocking. A Mint Aero was the first thing I ate after Cole was born and it was such a perfect treat that I made one was also packed in my hospital bag for Beau’s birth as well.

Mini Chocolate Peppermint Bundts

For some reason the chocolate and mint combo is symbolic of the season which suits me fine. At the moment I am hooked on this Mint Hot Chocolate made with oat milk from Harris & Hoole. I don’t normally go into coffee shops that much as I don’t drink coffee and these places rarely do gluten-free cakes. But this Mint Hot Chocolate has my heart and I am finding it hard every time I go into Crouch End not to pick one up to go.

Mini Chocolate Peppermint Bundts

So you can imagine that I am rather taken with these Mini Chocolate Peppermint Bundts as well. The chocolate sponge is gluten-free, made with a blend of white rice flour, teff flour and tapioca flour. Teff flour and chocolate go perfectly together, the caramelly notes of the teff providing the ideal backdrop. Peppermint is not only infused into the sponges but also in the white chocolate ganache poured over the top. The dusting of crushed candy canes then completes these intensely chocolatey cakes with such brightness.

Mini Chocolate Peppermint Bundts

These mini bundt tins themselves are also a bit of a revelation. I grabbed them from TK Maxx at the end of last season at some ridiculously low price and have been looking forward to using them all year. For some reason they felt a bit Christmassy. The cakes took all of 20 minutes to bake to perfection in these and they are beautifully non-stick so the bundts literally fell out when I tipped them upside down. It was such a quick cooling time too and with the ganache taking about 5 minutes to prepare they are such a simple treat to whip up. So lovely to serve at a Christmas Party or maybe New Year if you are thinking that far ahead.

Mini Chocolate Peppermint Bundts

If you make these Mini Chocolate Peppermint Bundts then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own kitchen creation then I’d also love it if you’d share it and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Print Recipe
Mini Chocolate Peppermint Bundts {gluten-free}
Mini Chocolate Peppermint Bundts are light gluten-free chocolate sponges infused with peppermint. Crowned with a white chocolate peppermint ganache and frosted with crushed candy canes.
Mini Chocolate Peppermint Bundts
Course cake
Cuisine British
Prep Time 30 minutes
Cook Time 20 minutes
Servings
8 cakes
Ingredients
  • 110 g white rice flour
  • 80 g teff flour
  • 20 g tapioca flour
  • 50 g cocoa powder
  • ¾ teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 145 g unsalted butter
  • 120 g light brown sugar
  • 135 g caster sugar
  • 4 eggs
  • ¾ teaspoon peppermint extract
  • 70 g dark chocolate melted and cooled
  • 145 ml whole milk
  • 145 ml hot coffee (145ml boiling water with 3/4 teaspoon coffee powder mixed in)
Chocolate Peppermint Ganache
  • 200 g white chocolate chopped
  • 125 ml whipping cream
  • ½ teaspoon peppermint extract
  • 3 peppermint candy canes crushed
Course cake
Cuisine British
Prep Time 30 minutes
Cook Time 20 minutes
Servings
8 cakes
Ingredients
  • 110 g white rice flour
  • 80 g teff flour
  • 20 g tapioca flour
  • 50 g cocoa powder
  • ¾ teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 145 g unsalted butter
  • 120 g light brown sugar
  • 135 g caster sugar
  • 4 eggs
  • ¾ teaspoon peppermint extract
  • 70 g dark chocolate melted and cooled
  • 145 ml whole milk
  • 145 ml hot coffee (145ml boiling water with 3/4 teaspoon coffee powder mixed in)
Chocolate Peppermint Ganache
  • 200 g white chocolate chopped
  • 125 ml whipping cream
  • ½ teaspoon peppermint extract
  • 3 peppermint candy canes crushed
Mini Chocolate Peppermint Bundts
Instructions
  1. Preheat the oven to 180°C/160°C fan/gas mark 4 and grease mini bundt tins.
  2. Sift together the flours, cocoa, bicarbonate of soda, baking powder and salt. Set aside.
  3. Whisk together the butter and the sugars for a few minutes until light and fluffy.
  4. Add in the eggs one at a time, then the peppermint extract. At this point the mixture usually looks curdled but don’t worry it will come back together.
  5. Pour in the melted chocolate and mix until completely combined.
  6. Add the flour mixture alternately with the milk, adding the flour in three additions and the milk in two (begin and end with the flour), scrape down the sides of the bowls as needed.
  7. Pour in the coffee and mix until just combined.
  8. Pour into your prepared bundt tins and bake for 20 minutes.
Chocolate Peppermint Ganache
  1. Place the white chocolate in a medium sized bowl and set aside.
  2. Heat the whipping cream in a small saucepan, then just before it starts to boil remove from the heat.
  3. Pour the whipping cream over the white chocolate and leave for 30 seconds for the chocolate to melt. Mix together until the chocolate has completely melted into the cream. Add the peppermint. You need the ganache to be nice and thick so it is barely pourable. If it’s too runny then place in the freezer for 5 minutes to firm a bit more.
  4. Pour the ganache over the top of each bundt cake so it drips down the side.
  5. Sprinkle the crushed candy canes over the top of each bundt.

SHOP THE RECIPE

I can’t find the exact bundt tins I have anywhere but these 4PCS Bundt Pan Non-Stick Fluted Ring Cake Tin Mini Cake Pan Set Mould for Baking(4″) by LUFEIYA very similar. They come in a pack of four so I just baked the cakes in two batches.

I used yourhealthstore Premium Gluten Free Brown Teff Flour 1kg for this recipe as I really like the flavour. I also tested it with Doves Farm teff flour which worked just as well but it seems to be out of stock everywhere at the moment. I don’t know if they are stopping supplying it which is a shame as it was good value and it comes in small quantities. Bob’s Red Mill though is good too, just a little more expensive.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Vanilla Almond Cake with Lemon Curd Glaze

This Vanilla Almond Cake is a light fluffy bundt cake, bursting with flavour and drizzled with a tangy lemon curd glaze.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Technically I have recovered from the terrible cold/flu that I have had for the past two weeks but it has left me a complete wreck. Prior to that I was honestly answering that I was feeling great towards the end of this pregnancy. I was still able to walk a decent amount and look after Cole as normal, despite him being always exuberant to the extreme. However, now is a different story. Just two weeks of limited exercise due to feeling awful has seriously affected how much I can do now. The baby has grown an astronomical amount and my mobility is suffering, not to mention there is zero room in my body for food so my energy levels are non-existent.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Now is the time that I need to take it easy and I’ve no choice but to slow down. I will aim to get a blog post out each week but do forgive me if I can’t manage it. Having been blogging my recipes for nearly five years now it always surprises me how I haven’t learnt to speed up my process, even the simplest recipes take me an age to prepare, photograph and write about. I love every minute of it but just standing at the kitchen counter making a cup of tea seems to rob me of any energy for the next hour so doing anything more adventurous is a battle.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

This Vanilla Almond Cake was borne out of a desire to bake something simple and delicious for Mother’s Day this weekend. My mum, like me actually, prefers a more homely bake rather than the bells and whistles of a buttercreamed layer cake and so this cake I have developed with very much our own tastes in mind.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

I absolutely love this cake and is definitely the one I would choose someone to bake for me. The sponge is fluffy and flavourful with ground almonds, vanilla extract and almond extract and the ingredients easy to get hold of. For this cake I just used a gluten-free flour blend (Doves Farm) instead of any fancy combos so it’s a really accessible recipe if you only want to make a quick trip to the supermarket.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

I love lemon curd and would happily smother it over anything but it pairs particularly well in this icing drizzled over the top of the cake.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

So if you want to bake something nice for mum (or for yourself) this weekend may I humbly suggest this Vanilla Almond Cake with Lemon Curd Glaze, it’s a simple cake but such a treat. All you need is your feet up and a cup of tea in hand to enjoy.

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Print Recipe
Vanilla Almond Cake with Lemon Curd Glaze
This Vanilla Almond Cake is a light fluffy bundt cake, bursting with flavour and drizzled with a tangy lemon curd glaze.
Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}
Prep Time 40 minutes
Cook Time 50 minutes
Servings
12 people
Ingredients
  • 320 g caster sugar
  • 240 g unsalted butter room temperature
  • 6 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 180 g gluten-free plain flour
  • 180 g ground almonds
  • teaspoons baking powder
  • ½ teaspoon salt
  • 75 g sour cream
Lemon Curd Glaze
  • 100 g icing sugar
  • 25 ml whole milk
  • 75 g lemon curd
Prep Time 40 minutes
Cook Time 50 minutes
Servings
12 people
Ingredients
  • 320 g caster sugar
  • 240 g unsalted butter room temperature
  • 6 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 180 g gluten-free plain flour
  • 180 g ground almonds
  • teaspoons baking powder
  • ½ teaspoon salt
  • 75 g sour cream
Lemon Curd Glaze
  • 100 g icing sugar
  • 25 ml whole milk
  • 75 g lemon curd
Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}
Instructions
  1. Pre-heat the oven to 160°C then grease and lightly dust a 10 inch bundt tin with a tablespoon of gluten-free flour.
  2. Beat the sugar with the butter until light and fluffy.
  3. Add the eggs one at a time, mixing well between additions.
  4. Add the vanilla and almond extracts.
  5. In a separate bowl whisk together the flour, ground almonds, baking powder and salt then beat half into the rest of the ingredients.
  6. Mix in the sour cream until smooth then add the rest of the flour mixture and beat until completely combined.
  7. Pour the cake batter into the bundt tin and then place in the oven.
  8. Bake for 50 minutes, then remove from the oven, run a palette knife between the cake and the bundt tin, then carefully invert onto a wire rack and cool completely before glazing.
Lemon Curd Glaze
  1. Beat the icing sugar, whole milk and lemon curd together until completely combined then drizzle over the cooled cake.

SHOP THE RECIPE

I’ve owned the MasterClass Non-Stick Fluted Ring Cake Tin, 27 cm (10″) for years and it really is a good cake tin. I find the bundt cakes really easy to remove, it’s sturdy and has taken a bit of a battering in my kitchen. Some bundt tins are quite expensive but this is a good quality, well-priced tin that still makes your cakes look beautifully impressive. Especially good for a first-time bundt baker.

The links above are affiliate links so if you decide to buy your bundt tin using them then I will get a small commission from Amazon at no cost to you. It just goes a little way to paying for my blog expenses.

Caramelised Mango and Banana Rum Bundt Cake

Caramelised Mango and Banana Rum Bundt Cake

This recipe is not yet gluten-free

I needed to make a cake this week.  A cake just for me.  So I turned to one of my absolute favourites.  A deeply satisfying and incredibly damp banana bundt cake.  No messing about with girly frosting or intricate decoration.  This is big, bold and breathtaking.  Eating a slice of this allows you to take a step back from the world and have a moment to yourself.

Caramelised Mango and Banana Rum Bundt Cake | Stroud Green LarderIf you are having a bad day like I was on Monday then you must go straight to the kitchen, pour a good serving of rum.  Drink that, then prepare another serving for the cake.  If time allows, also nip to the shops and purchase Frozen on DVD.  Nestle down, eat your cake, have a cup of tea and belt out Let it Go as if you were Adele Dazeem.

Caramelised Mango and Banana Rum Bundt Cake | Stroud Green Larder2

I’m not going to lie, this cake feeds the 5000 so you had better be hungry.  There is a lot of batter in this mix so my instructions below are written towards the use of a mixer.  By all means you can make this by hand but if so steel yourself, as once you’ve added all the ingredients you will need to mix with a whole lot of gusto.  As I said, this is a big cake.

The end result though just made me so very happy as it is everything I love in an honest home bake.  It can sit happily in the corner of the kitchen for a week working well as an occasional substitute for breakfast, lunch or dinner.  Or it can be a perfect offering at a large gathering and I have taken this one to WI meetings before which always goes down a storm with a bunch of ravenous ladies.

Caramelised Mango Caramelised Mango

The addition of mango though was a new adaptation.  I couldn’t resist after reading how to caramelise mango at vintagekitchennotes.com in her recipe for Tropical Mango Bundt Cake.  I immediately thought of my favourite banana bundt and it just seemed like the perfect fit.  It certainly was.  The three notes of flavour of the banana, rum and mango add complexity to such a simple cake and the caramelised mango was so delicious that it was a wonder that there was any left by the time I came to add it into the batter.

Caramelised Mango and Banana Rum Bundt Cake | Stroud Green Larder

Each jewel of fruity mango in your cake is like a piece of buried treasure and this new addition I consider now integral to the cake itself.  However, the mango does add extra moisture to the batter so if you don’t include it do be careful of your oven timings as it won’t take nearly as long.

Caramelised Mango and Banana Rum Bundt Cake
Adapted from 2 recipes: Tropical Caramelized Mango Bundt Cake from vintagekitchennotes.com and Banana Bourbon Pound Cake from The Outsider Tart’s Baked in America

385g cubed fresh mango (about 2 mangos)
1 tbsp unsalted butter
1 tbsp sugar
675g golden caster sugar
1 tbsp lime zest
1 tbsp grapefruit zest
450g unsalted butter, cubed, at room temperature
3 ripe bananas, peeled and roughly mashed
6 eggs
600g plain flour
2 tsp baking powder
115g sour cream
2 tsp vanilla extract
120ml dark rum

  1. In a large frying pan melt the butter on a gentle heat. Add the sugar. As soon as it has dissolved add the mango. Fry on a gentle heat until the edges caramelise. Set aside to cool whilst you prepare the cake batter.
  2. Pre-heat the oven to 180°C and grease a 25 x 10 x 25cm round bundt tin.
  3. Place the sugar, lime and grapefruit zest in a mixer and blend together for a few minutes until the zest is evenly dispersed and a citrusy fragrance fills your kitchen.
  4. Drop the butter into the mixer cube by cube, it will gradually cream together with your citrus sugar. When it’s all incorporated beat on a high speed for a few minutes until it’s very light and fluffy.
  5. Add the banana into the creamed butter and sugar. Mix together, scraping down the sides of the mixer so it is all completely mixed in.
  6. Add the eggs one at a time until they are thoroughly incorporated.
  7. In a separate bowl whisk together the flour and baking powder and set aside.
  8. In a separate jug stir together the sour cream, vanilla and rum.
  9. Next, add the flour mixture and sour cream mixture alternately into the rest of the cake batter in the mixer. Start with the flour, then the sour cream. The flour should be added in 3 additions, the sour cream in 2. Mix until just incorporated.
  10. Pour half of the batter into the bundt tin, then sprinkle in a layer of the caramelised mango. Then pour over the rest of the batter.
  11. Place in the oven and bake for about 80-90 mins until an inserted cocktail stick comes out of the cake clean. If the cake is browning a little too much on top half way through the bake, dome a piece of foil over the top to protect it.