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Dessert

Chocolate Peppermint Cake with Pitaya Peppermint Frosting

by Gina Fontana December 5, 2019
written by Gina Fontana December 5, 2019
Jump to Recipe

A deliciously moist and fluffy gluten-free, vegan chocolate cake with a peppermint buttercream frosting garnished with sugared cranberries and rosemary sprigs. A holiday classic with a touch of pink!

holiday dessert recipes

This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much Suncore Foods!

gluten free dessert recipes

When I think of peppermint holiday desserts, red or green come to mind, like fresh mint sprigs. But I decided to go pink this holiday season and frost my Chocolate Peppermint Cake with the most beautiful shade of pink! The frosting is naturally colored by the way, with Pitaya Powder from Suncore Foods!

Suncore Foods
pitaya powder

It’s not uncommon for me to talk on my blog about how challenging gluten-free vegan baking can be. There have been countless fails, lots of dollars straight to the garbage (which, ya’ll know it drives me nuts to throw food away!), and plenty of opportunities for me to give up baking all together. BUT, I am also not a quitter- maybe I drive myself a little crazy trying to perfect a recipe or get something just right- but I’m sure glad I stuck with it because this gluten-free, vegan Chocolate Peppermint Cake with Pitaya Peppermint Frosting is totally worth all those baking fails.

Vittle Club
vegan dessert recipes

Other than the cake turning out so moist and delicious, with just the right amount of chocolatey goodness to compliment the peppermint, I had a blast decorating this cake! Holiday cake decorating is my fav, which is really good since I may have to make holiday cakes the rest of my life, with my son being born on Christmas Eve!

gluten free cake

So what makes this cake so moist and delicious? Aquafaba. Aquafaba is a dear friend of mine. I think that was the aha moment, when everything in my gluten-free, vegan baking world clicked. If you’re not familiar with aquafaba, it’s the liquid in a can of chickpeas. Weird, huh?! Pure geniusness if you ask me. It whips up like egg whites and makes your vegan baked goodies so moist, like eggs would! I rave about it often, I’m sure you’ve noticed I’m totally crushing on aquafaba lol.

chocolate cake

So for the Chocolate Peppermint Cake I used gluten-free flour, baking soda, baking powder, salt, vanilla, peppermint, aquafaba, coconut milk, cocoa powder, chocolate chunks, agave, and date syrup! Completely naturally sweetened! Because I use organic powdered sugar for my Pitaya Peppermint Frosting, I wanted to keep the cake naturally sweetened, because we all know (no matter how much we want to deny it) that too much sugar will put your straight on the naughty list. Haha.

cake photography

The Pitaya Peppermint Frosting is a buttercream frosting made with vegan/plant butter, peppermint, organic powdered sugar, and Pink Pitaya Supercolor Powder from Suncore Foods. Now, I feel like the holidays are all about balance, right? It’s ok to indulge a bit, but I sure do feel better when I can sneak some superfoods in my baked goods like I did with this Chocolate Peppermint Cake with Pitaya Peppermint Frosting recipe. Not only does the pink pitaya powder give it this gorgeous pink hue naturally, but it also packs some pretty great health benefits and nutrients too!

holiday dessert recipes

Pitaya, also known as Dragon Fruit, is a rather exotic fruit. If you’ve ever had them, they are just as gorgeous in their whole form as their powdered form. Dragon fruit has rightfully earned its exotic reputation for vivid color, but the fruit is as healthy as it is beautiful. They contain many antioxidants, antibacterial, and nutritional properties help smooth the digestive process and boost the immune system and metabolism. This super fruit is loaded with Vitamin C, several types of Vitamin B, protein, fiber and essential polyunsaturated fatty acids.*

Suncore Foods pitaya powder
cake recipes

See? Healthy cake. LOL. No, but in all seriousness, this cake is definitely a lot healthier than alternative options you might be exposed to this holiday season but I promise, just as delicious. OH! And in case you were wondering, pitaya powder is pretty much flavorless, so it won’t add any weird flavor to your icing. It’s actually my favorite superfood powder to work with, and because duh, it’s pink! 😉

chocolate cake recipes

I chose to decorate my Chocolate Peppermint Cake with Pitaya Peppermint Frosting with sugared cranberries and rosemary and peppermint candies, but that’s completely optional. The cake and frosting taste great without all the embellishments, but if you’re up for some snazzy holiday decorating, have at it!

healthy dessert recipes

So head on over to Suncore Foods or to my Amazon Shop to get your Pink Pitaya Supercolor Powder, and get baking! Be sure to tag me on  Instagram or Facebook if you make this delicious cake recipe! Also, check out my Pitaya Poached Pears, Galaxy Meringue Pops, or Pink Pitaya Moon Milk recipes for more ways to use your Pink Pitaya Powder! Wishing you a pretty pink holiday season!

Continue to Content
healthy dessert recipes

Chocolate Peppermint Cake with Pitaya Peppermint Frosting

Yield: 6-8 people
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 1 hour
Total Time: 1 hour 50 minutes

A deliciously moist and fluffy gluten-free, vegan chocolate cake with a peppermint buttercream frosting garnished with sugared cranberries and rosemary sprigs. A holiday classic with a touch of pink!

Ingredients

Chocolate Peppermint Cake

  • 2 cups gluten-free 1:1 baking flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup date sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup agave syrup (or maple syrup)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure peppermint extract
  • 1 can aquafaba (the liquid in a can of chickpeas)
  • 2 teaspoons cream of tartar (whipped with the chickpea brine)
  • 1 can coconut milk
  • 1/2 cup dark chocolate chunks/chips

Pitaya Peppermint Frosting

  • 1 cup vegan/plant butter
  • 4 cups organic powdered sugar
  • 1 teaspoon pure peppermint extract
  • 2 tablespoons Suncore Foods Pink Pitaya Supercolor Powder

Decorations (Sugared Cranberries/Rosemary Sprigs)-optional

  • 1 cup fresh organic cranberries
  • fresh rosemary (about 4-6 sprigs)
  • 1/2 cup organic cane sugar
  • 1/2 cup water
  • 1-2 cups sparking sugar

Instructions

Sugared Cranberries + Rosemary

  1. If you're decorating your cake with sugared cranberries and rosemary, make these first.
  2. Place ½ cup granulated sugar and ½ cup water in a small saucepan.
  3. Stir together while heating over medium-high heat.
  4. Continue to stir occasionally until sugar dissolves and mixture begins to boil.
  5. Remove from heat and add the cranberries (you may have to do this in a couple different batches)
  6. Allow the cranberries to sit for 4-5 minutes in the sugar water mixture.
  7. Using a slotted spoon, remove cranberries from the saucepan and place on parchment paper for 10 minutes (making sure they aren't touching).
  8. Repeat with other cranberries and the rosemary sprigs.
  9. Place your sparking sugar in a medium bowl.
  10. Add a few cranberries at a time and use fingers or small spoon to gently roll in the sugar to coat completely on all sides (be sure your cranberries don't stick to eachother).
  11. Remove and place on a parchment lined baking rack to dry.
  12. Repeat with all cranberries and rosemary sprigs.
  13. Let them dry at room temperature for one hour. Store leftovers in the fridge.

Chocolate Peppermint Cake

  1. Preaheat your oven to 350 degrees F.
  2. Whisk together all dry ingredients in a medium bowl (except for dark chocolate chunks/chips.
  3. In your KitchenAid mixer (or alternatively you can use a hand beater with a large bowl), beat your aquafaba (the liquid from a can of chickpeas) on high until it starts to froth up. Add the cream of tartar as it starts to thicken. It's done when stiff peaks form and it resembles whipped egg whites.
  4. Add the liquid ingredients to the bowl with the whipped aquafaba (this will cause it to deflate).
  5. Finally add in the dry cake mix to the bowl and blend until a nice smooth batter forms.
  6. Fold in the chocolate chunks/chips.
  7. Spray 2 6-inch cake pans with coconut oil and place them on a large baking sheet (makes it easier to take them out of the oven).
  8. Fill each pan equally with the cake batter and bake for 25-35 minutes, until a toothpick inserted in the middle comes out clean.
  9. Move the cakes to a cooling rack and cool for about an hour before frosting

Pitaya Peppermint Frosting

  1. In your KitchenAid Mixer (or bowl with hand blender) beat the butter, vanilla, and peppermint until its smooth.
  2. Slowly add in your powdered sugar, 1/2 cup at a time and continute beating while you do so.
  3. Finally, add the Pitaya Powder.


Frosting and Decorating

  1. When your cakes are cool, place one cake onto a cake platter or flat dish. NOTE: you may need to slice the top off the bottom cake to make sure the other cake will sit flat on top of it.
  2. Add a generous amount of frosting on the top of that cake.
  3. Add the other cake on top of it, making sure it's stable.
  4. Spread the remaining frosting over the whole cake (you may have a little leftover frosting).
  5. Decorate with sugared cranberries and rosemary sprigs (and peppermint candies if desired).





Notes

* best if eaten within a day or two

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Dessert

CLICK BELOW TO PIN!

* nutritional information provided by Suncore Foods

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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This is me today... frozen like a popsicle 🥶 we This is me today... frozen like a popsicle 🥶 we got a couple inches of snow overnight and it was in the 60’s yesterday 🤔 Mother Nature- girl, you gotta get it togetha!
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If you’re lucky enough to still have warm temperatures, these STRAWBERRY CREAM PIE POPSICLES are perfect for celebrating berry season! 🍓 Looks like we will be back up in the high 70’s next week so I see these in my very near future ☀️
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They have a creamy strawberry filling made with real strawberries, topped with a three-nut, gluten-free cinnamon “crust” for the perfect pie-inspired treat.
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I can’t think of a more spring-appropriate cooki I can’t think of a more spring-appropriate cookie than these LAVENDER VANILLA SHORTBREAD COOKIES 💜 #ad With notes of lavender paired with vanilla and with the added superfood texture from @purely_elizabeth Original Superfood Oatmeal I think you are going to love these cookies!
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Unlike other shortbread cookies, I ground up @purely_elizabeth Original Superfood Oatmeal into a flour giving these cookies a nutritional boost!
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You can find this recipe in their Spring Magazine on their website! 🤗 Clickable link in bio @healthylittlevittles 
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This ROASTED STRAWBERRY RICOTTA TOAST recipe is su This ROASTED STRAWBERRY RICOTTA TOAST recipe is super simple to make, but it’s the fool-all-your-friends-into-thinking-you-spent-hours-in-the-kitchen kinda recipe 😉
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And speaking of friends, if you feel like sharing, you could serve this to guests at brunch or serve it as an hors d’oeuvres for your next shower, party, get-together. Simply blend the ricotta ingredients, roast the strawberries for 20 minutes, toast your toast, slather, top, garnish, drizzle.
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It almost looks too dang pretty to eat, but my family certainly didn’t have any issues scarfing it down, haha. ❤️🍓
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Recipe on the blog! Clickable link in bio @healthylittlevittles
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Can you believe this is the very first biscotti re Can you believe this is the very first biscotti recipe on my blog?! *Gasp 😮 My Italian grandparents would be ashamed, lol. These LEMON VANILLA BISCOTTI are bursting with flavor, are really easy to make, and make the perfect lemon-flavored dessert. 🍋 
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This deliciously easy Italian cookie recipe made gluten-free and vegan was a challenge to get the right batter texture and consistency, but I finally nailed it and now that I figured out the hard part, all you have to do is follow the recipe and you can make them now too. 💛😉
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Weekend brunching?! Try these BLUEBERRY OATMEAL FR Weekend brunching?! Try these BLUEBERRY OATMEAL FRENCH TOAST STICKS! 🫐 #ad 
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Ahh… french toast sticks… what a nostalgic breakfast from my childhood. The modern day me longs for these kinds of sweet indulgent breakfast recipes, so I decided to team up with @bobsredmill to create a gluten-free, vegan, naturally sweetened, high-fiber version of a favorite growing up while still bringing all the comfort brekkie feels. 
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You’ll start by combining Gluten Free Organic Old Fashioned Rolled Oats @bobsredmill Bob’s with fresh blueberries, cinnamon, cardamom, chia seeds, plant milk, maple syrup, banana, vanilla, and nut/seed butter then baking it in the oven for about 30 minutes. Cool the baked oatmeal and then slice into sticks and cook in a skillet with some vegan butter until the outsides are golden and crispy! 😋 and of course dunk in maple syrup!
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The American is so deficient in fiber so I’ve been trying to be more intentional about including higher fiber foods into my diet whenever I can, and @bobsredmill high quality oats are rich in fiber and of course gluten-free and organic!
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Recipe is now on the blog! Clickable link in bio @healthylittlevittles SWIPE for some sizzling cooking action! 👉🏻
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https://www.healthylittlevittles.com/blueberry-oatmeal-french-toast-sticks/
This NAAN BUTTER CAULIFLOWER makes the perfect wee This NAAN BUTTER CAULIFLOWER makes the perfect weeknight Indian-inspired meal! Cauliflower gets baked with a naan breading then tossed in a butter curry sauce and served over rice for the perfect gluten-free, vegan meal!
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These are some of my favorite photos I’ve taken too! 💙🧡
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Recipe is on the blog, clickable link in bio @healthylittlevittles
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I have another flavor idea for this quick + easy s I have another flavor idea for this quick + easy snack! I may attempt to make them today... my kids are being quite whiney and needy this morning so hopefully the yummy snack will cheer them up🤞🏻❤️ in the meantime you can find these CARROT CAKE GRANOLA BITES on the blog! Clickable link in bio @healthylittlevittles
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🎉 I’m so excited to share the cover of my new 🎉 I’m so excited to share the cover of my new book being released in December!!! 💗🧁
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This book contains 60 gluten-free, vegan desserts- all with accompanying photography! I’m so very excited and grateful for this project and for @pagestreetpublishing helping me bring this book to life! Stay tuned for more updates as we enter into publication! 🙏🏻
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      Mini Everything Bagels

      June 15, 2020

      Make Your Own…

      Homemade Vegan Ricotta Cheese

      June 11, 2020

      Make Your Own…

      Purple Passion Blender Juice

      June 8, 2020

      Make Your Own…

      Gluten-Free Vegan Naan

      June 2, 2020

      Make Your Own…

      Vegan Hollandaise Sauce

      May 29, 2020

      Recipe Roundups

      Vegan Thanksgiving Recipe Round-Up

      November 6, 2020

      Recipe Roundups

      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

      Salads

      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

      Salads

      Green Bean Potato Salad

      August 17, 2020

      Salads

      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Salads

      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

      Salads

      Kaniwa Pear Salad

      March 10, 2019

      Salads

      Brussels + Roasted Cauliflower Grapefruit Salad

      November 1, 2018

      Side Dishes

      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

      Side Dishes

      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

      Side Dishes

      Green Bean Potato Salad

      August 17, 2020

      Side Dishes

      Maple Sriracha Cauliflower

      July 14, 2020

      Side Dishes

      Ginger Dill Spring Peas

      April 9, 2020

      Side Dishes

      Creamy Dirty Mashed Potatoes

      March 29, 2020

      Side Dishes

      Creamy Grilled Romaine Salad

      March 19, 2020

      Side Dishes

      Cornbread Stuffing

      November 23, 2019

      Snacks & Appetizers

      Carrot Cake Granola Bites

      March 29, 2021

      Snacks & Appetizers

      Vegan Spinach Artichoke Dip

      March 17, 2021

      Snacks & Appetizers

      Beet Hummus Hash Brown Toast

      January 7, 2021

      Snacks & Appetizers

      Candied Amaretto Trail Mix

      December 21, 2020

      Snacks & Appetizers

      Browned Butter Caramel Popcorn

      December 14, 2020

      Snacks & Appetizers

      Hash Brown Avocado Toast

      July 29, 2020

      Snacks & Appetizers

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Snacks & Appetizers

      Vegan Abstract Yogurt Popsicles

      July 2, 2020

      Soups

      One-Pot Smoked Paprika Corn Chowder

      September 19, 2020

      Soups

      Spinach Artichoke Gnocchi Soup

      January 17, 2019

      Soups

      Curried Butternut Squash + Lentil Soup

      November 26, 2018

      Soups

      Slow Cooker Broccoli “Cheese” Soup

      October 3, 2018

      Soups

      Slow Cooker Lasagna Soup

      September 12, 2018

      Soups

      Baby Bok Choy + Shiitake Red Curry Soup

      May 4, 2018

      Soups

      Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate…

      October 7, 2017

      Soups

      Miso Tahini Ramen Noodle Bowls

      September 30, 2017

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