Gluten-Free, Dairy-Free, Serves 12

For the cake:

• 2 cups almond flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1 cup unsweetened coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract

For the fudge frosting:

• 1/2 cup dairy-free chocolate chips
• 1/4 cup coconut milk (full-fat)
• 1 tablespoon coconut oil
• Crushed candy canes or peppermint candies

Directions:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large mixing bowl, whisk together the almond flour, cocoa powder, baking soda, salt, and coconut sugar. Add the melted coconut oil, unsweetened coconut milk, vanilla extract, and peppermint extract to the dry ingredients. Mix well until a smooth batter forms. Pour the batter into the greased cake pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

While the cake is cooling, prepare the fudge frosting. In a small saucepan, heat the dairy-free chocolate chips, coconut milk, and coconut oil over low heat. Stir until the chocolate is melted and the mixture is smooth. Once the cake is completely cooled, pour the fudge frosting over the top of the cake, allowing it to drip down the sides. Sprinkle crushed candy canes or peppermint candies over the frosting for a festive touch. Let the frosting set for a bit before slicing and serving. Enjoy this Peppermint Fudge Cake as a delicious and indulgent treat!