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.

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.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Keyword: gluten-free peppermint chocolate cake, gluten-free peppermint chocolate cake recipe
Servings: 8 cakes
Calories: 667kcal
Author: Georgina Hartley

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

Instructions

  • Preheat the oven to 180°C/160°C fan/gas mark 4 and grease mini bundt tins.
  • Sift together the flours, cocoa, bicarbonate of soda, baking powder and salt. Set aside.
  • Whisk together the butter and the sugars for a few minutes until light and fluffy.
  • 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.
  • Pour in the melted chocolate and mix until completely combined.
  • 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.
  • Pour in the coffee and mix until just combined.
  • Pour into your prepared bundt tins and bake for 20 minutes.

Chocolate Peppermint Ganache

  • Place the white chocolate in a medium sized bowl and set aside.
  • Heat the whipping cream in a small saucepan, then just before it starts to boil remove from the heat.
  • 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.
  • Pour the ganache over the top of each bundt cake so it drips down the side.
  • Sprinkle the crushed candy canes over the top of each bundt.

Nutrition

Calories: 667kcal | Carbohydrates: 81g | Protein: 9g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 149mg | Sodium: 254mg | Potassium: 359mg | Fiber: 4g | Sugar: 53g | Vitamin A: 16.8% | Vitamin C: 0.2% | Calcium: 15.2% | Iron: 18.3%

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.

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