Christmas baking

Frosted Chocolate Peppermint Bread

Frosted Chocolate Peppermint Bread

Made with arrowroot starch, maple syrup and chocolate chips. 45 min, 8-10, 16 ingredients.

Recipe by jenneatsgoood.com

Prep
15 min
Cook
30 min
Total
45 min
Makes
8-10

Ingredients

  • 2 cups almond flour
  • 1/4 cup tapioca flour or arrowroot starch
  • 1/2 cup unsweetened cacao powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 2 tbsp unsweetened nut milk
  • 1/2 cup chocolate chips
  • 1 can coconut cream, refrigerated over night
  • 3 tbsp confectioner’s sugar
  • 1 tsp peppermint extract
  • 1-2 tbsp nut milk, if needed

Instructions

Method by jenneatsgoood.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

  1. Preheat the oven to 350F and line a loaf pan with parchment paper.
  2. In a large bowl, whisk together the almond flour, tapioca flour, cacao powder, baking soda and salt until well combined and set aside.
  3. In another bowl, whisk together the eggs, maple syrup, coconut oil, nut milk, vanilla and peppermint extract. Pour the wet ingredients into the bowl with the dry ingredients and mix until fully incorporated.
  4. Fold in the chocolate chips, then transfer the batter to the loaf pan. Bake for 20 minutes. Remove the loaf from the oven, cover loosely with aluminum foil and bake for an additional 10-12 minutes, until a toothpick in the center comes out clean.
  5. To make the frosting, whip only the hardened, solid part of the coconut cream with an electric mixer (you can discard the watery bottom half of the can) until fluffy peaks form. Add the confectioners sugar one tablespoon at a time, mixing after each addition. Add the peppermint extract, mix until combined, about 15 seconds. If the frosting is not smooth, add 1-2 tablespoons of nut milk and whip once again until smooth. Chill until you're ready to frost.
  6. Remove the chocolate bread from the oven and cool completely in the pan. After the cake is cooled completely, top with the frosting, cut into 6-8 pieces and enjoy.