Peppermint Bark Sheet Cake (low FODMAP)

20 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 12 • Ok to make ahead: Steps 1 - 6

When my client asked if I had a recipe for a chocolate peppermint cake, the first thing that came to mind was peppermint bark! And so, this delicious cake was born. I started with rich chocolate sheet cake that is light and springy. The frosting is, of course, a white chocolate buttercream. And to capture the pepperminty goodness of holiday bark, the cake is topped with crushed peppermint candy. It truly tastes like Christmas in July!

Ingredients: Cake

2 cups white sugar

2 cups gluten-free flour (I used 1 ½ cups King Arthur Measure for Measure and ½ cup gfJule’s All-Purpose Flour)

½ teaspoon salt

1 stick butter

½ cup vegetable oil (I used Canola oil)

1 cup water

¼ cup unsweetened cocoa powder

½ cup lactose-free whole milk mixed with ½ tablespoon of white vinegar (to sour)

2 large eggs

1 teaspoon baking soda

1 teaspoon Vanilla

Ingredients: White Chocolate Frosting

2 sticks unsalted butter, at room temperature

12-ounces white chocolate chips, melted and cooled slightly

1 cup powdered sugar

1 teaspoon vanilla extract OR 1/2 teaspoon peppermint extract and 1/2 teaspoon vanilla extract

10 Peppermint candies, crushed

Directions: Cake

(1) Prepare: Preheat oven to 350 degrees F and grease and flour an 11” x 17” rimmed baking sheet.

(2) Sour the milk: Combine milk and vinegar and set aside.

(3) Combine dry ingredients: In a mixing bowl whisk together the sugar, flour, and salt and set aside.

(4) Melt the butter and chocolate: In a saucepan over medium heat, melt the butter with the water, oil, and cocoa powder and heat just until it starts to boil. Pour the chocolate mixture over the flour mixture and stir well to combine.

(5) Add the eggs and milk: Beat the eggs together with the soured milk and then stir into the chocolate mixture until well combined. Add baking soda, and vanilla and stir very well to blend.

(6) Bake: Pour into the prepared pan and spread evenly in the pan. Bake for 20 minutes. Remove from oven and let cool.

Directions: Frosting

(1) Beat the butter and chocolate: In the bowl of your stand mixer, beat the butter until it’s creamy. With the mixer running, slowly add the melted white chocolate.

(2) Add the sugar: Add the powdered sugar and vanilla and beat on low speed until well combined. Scrape down the sides and bottom of the bowl to be sure everything blends well together. Beat until light and fluffy. If the frosting is too runny, put it in the refrigerator for 15 or 20 minutes or until the desired consistency.

(3) Finish: When the cake has cooled, spread the frosting over the cake and sprinkle with crushed peppermint. Store leftover cake in an airtight container in the refrigerator for 2-3 days.

Note: To crush the peppermint, put unwrapped candies in a plastic bag and tap with the back of a metal spoon. Keep tapping until the candies are broken into small pieces. Then sprinkle them out of the bag onto the cake.

Eat and enjoy every bite because you can!

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