Peppermint Mocha Bundt Cake

Peppermint mocha is a hallmark flavor of the holidays. It combines bright peppermint with rich chocolate and a touch of mocha. This Peppermint Mocha Bundt Cake brings that profile to a moist, gluten free cake that works for seasonal gatherings. The cake uses paleo-friendly flours and Peppermint Mocha Paleo Protein that adds flavor and a boost of protein. Serve it with a glossy dairy free chocolate drizzle and a sprinkle of crushed peppermint for a festive finish.

Gluten Free Cake Batter

This batter is gluten free and grain free with tigernut flour and cassava flour forming the base. Tigernut is a tuber with a mild, nutty sweetness. It adds moisture and helps the crumb hold. Cassava lends structure and a neutral flavor. Tapioca flour lightens the batter and gives a tender crumb. Unsweetened cocoa adds depth and the protein powder boosts texture and flavor while keeping the batter free of wheat and other inflammatory ingredients. The baking soda helps the cake rise. These flours are suited to people who avoid gluten and are common in AIP friendly kitchens when chosen carefully.

Flax Egg

Traditional cakes use eggs to bind and add moisture. This recipe shows a flax egg made from 1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water per egg. Let the mixture rest for 10 minutes to thicken. Flaxseed provides plant-based omega-3 fatty acids and fiber. It also helps the batter hold together.

If you follow a strict AIP protocol, flaxseed is a seed and may not be appropriate during elimination. For an AIP compliant binder, use gelatin. To replace four flax eggs, dissolve 4 teaspoons grass-fed gelatin in 12 tablespoons hot water. Stir until the gelatin dissolves, then let it cool slightly before folding into the wet ingredients. Gelatin helps bind and keeps the cake moist while remaining compatible with strict AIP guidelines.

Peppermint Mocha Protein Powder

You may have noticed there’s no peppermint oil or extract in this recipe. That’s because I’m using AMMD™’s limited-time Peppermint Mocha Protein Powder to achieve that classic chocolatey-minty flavor. Not only do you get the peppermint flavor you love, but the mocha adds a whole new flavor dimension to this healthy treat. 

Each scoop contains clean ingredients formulated for AIP and paleo diets. Adding a scoop of Peppermint Mocha Protein Powder provides your body with fuel to get you through the busy holidays. Packed with 21 grams of grass-fed, pasture raised beef collagen, this protein powder supports healthy digestion, appetite, and energy. It also supports healthy skin, hair, and nails! Incorporating this protein powder supports those who want a nutrient-dense dessert option without any unnecessary fillers.

Dairy Free Chocolate Drizzle

A simple dairy free chocolate drizzle finishes the cake. Melt dairy free chocolate and coconut butter gently over low heat. Remove from heat and stir in vanilla extract. Try to opt for an organic extract. The coconut butter lends sheen and helps the drizzle set with a glossy finish. Use a high quality dark chocolate that is labeled dairy free. This ensures the final glaze has a rich chocolate note without dairy.

How to Make Peppermint Mocha Bundt Cake

This Peppermint Mocha Bundt Cake comes together with simple steps that keep the batter tender and rich. Start by preheating your oven to 350 degrees Fahrenheit. Grease a Bundt pan with coconut oil, then dust it with cocoa powder to help the cake release cleanly. Prepare your flax eggs by mixing ground flaxseed with water and letting the mixture stand for 10 minutes. If you follow a strict AIP approach, prepare the gelatin binder instead and let it cool slightly.

Whisk the dry ingredients in a large bowl. This includes tigernut flour, cassava flour, tapioca flour, cocoa powder, baking soda, sea salt, and two scoops of Peppermint Mocha Paleo Protein. Make sure the mixture is smooth and free of lumps. In another bowl, whisk the coconut milk, coconut sugar, melted coconut oil, vanilla, apple cider vinegar, and the prepared eggs or binder. Stir until the mixture is even.

Pour the wet ingredients into the dry mix. Stir until a thick batter forms. Be gentle so the cake stays tender. Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 40 to 45 minutes. The cake is ready when a toothpick comes out clean. Let the cake cool in the pan for 10 to 15 minutes, then turn it out onto a wire rack. Cool it fully before adding the dairy free chocolate drizzle. This step keeps the glaze glossy and smooth.

Once the cake has cooled, melt dairy free chocolate with coconut butter. Stir in vanilla. Drizzle the mixture over the cake. You can finish it with crushed peppermint or shaved dark chocolate. This gives the cake a bright and festive touch. The result is a moist, rich, peppermint mocha cake that fits gluten free, grain free, and AIP friendly needs when you choose the proper swaps. Enjoy it during the holiday season or any time you want a warm yet refreshing dessert.