Chocolate Peppermint Loaves

December 5, 2014

Chocolate Peppermint Loaves | Faring Well | #vegan #recipeChocolate Peppermint Loaves | Faring Well | #vegan #recipe

In three years there have been three states we’ve called home. Nine jobs between the two of us. Eight epic camping trips. Tons of risks, hardships, new experiences, life lessons, and a crazy amount of joy. We got engaged and planned our wedding unemployed. Found jobs and a place to live mere weeks before the ceremony, and have been living life similarly ever since. Its been one leap of faith after another, and I wouldn’t have it any other way with this guy.

We spent the day doing things each of us love. For me is was Pablo’s on 6th for coffee, walking around a Christmas tree lot even though we already have one, and a nice chilly walk through this park (where we also saw this!). Followed by what Scott loves, going out to eat, the moooovies, and a combined love – walking all of downtown to see the Christmas lights cause man does Denver know how to light up it’s city. So because our anniversary (technically it was yesterday, December 4th) and my half birthday just so happen to land on the same day (coincidence?) I bring you cake. Chocolate cake. And peppermint ganache that is peppermint patty status + coconut ribbons, cause pretty.

Chocolate Peppermint Loaves | Faring Well | #vegan #recipeChocolate Peppermint Loaves | Faring Well | #vegan #recipeChocolate Peppermint Loaves | Faring Well | #vegan #recipeChocolate Peppermint Loaves | Faring Well | #vegan #recipe

The best part about this cake? It is made perfectly sweet using only maple syrup. It is so moist and fluffy without lacking in richness. It won’t give you a sugar headache or leave you feeling hollow, and is just perfect this time of year topped in a light layer of peppermint ganache. Those coconut ribbons aren’t just for looks either, the taste and texture take the whole cake up a notch. Getting the fresh shavings packaged in an airtight bag verses the stale, flavorless ones in the bulk bins will make a huge difference. For pan size variations and an alternative frosting, see “tid-bits” below!

Ps. I know this was a sweet week – veggie loaded dishes coming your way next week, promise!

Chocolate Peppermint Loaves | Faring Well | #vegan #recipeChocolate Peppermint Loaves | Faring Well | #vegan #recipe

Tid-bits: This cake can be baked in a few different pans. If using 4 mini loaf pans, 2 six-inch cake pans, or 1 nine-inch cake pan, the baking time should be 30 minutes. If baking in one large 9×5 loaf pan it will take longer, say around 45 minutes. Check with a toothpick in the center, if it comes out clean the cake is done. Also, wanting to avoid all processed sugar by skipping the small amount in the ganache? Skip the ganache all together – this cake is freaking fantastic without it I kid you not. Pair it with a cold glass of almond milk and you’re set. Or you can mix together 1/2 cup creamy peanut/almond butter, 2 tablespoons maple syrup, and a pinch of cinnamon on the stove and pour over as well. Super bang-a-rang.

Chocolate Cake
1/2 cup oat flour
3/4 cup light spelt flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup maple syrup
1 cup warm water
1/3 cup melted coconut oil
1 teaspoon vanilla

Peppermint Ganache
1/2 cup chopped dark chocolate
1/4 cup plain almond milk
1 teaspoon peppermint extract

Shredded coconut, ribbon cut, for topping

Preheat your oven to 350F. In a mixing bowl, combine the dry ingredients and mix well. Add in the wet ingredients and whisk well until the mixture is clump free and smooth. Transfer the batter to your chosen baking pan/s (see comment above under “tid-bits”) that are either lined with parchment or greased with coconut oil, and bake for 30 to 45 minutes depending on which pans you chose. Let the cake fully cool in the pans on a wire cooling rack before removing and topping with ganache.

Place the chopped dark chocolate (or dark chocolate mini chocolate chips) in a small glass bowl. Bring the almond milk to a simmer on the stove in a small sauce pan, then pour over the chocolate. Add the peppermint extract, and whisk until smooth. Pour over the cake and top with shredded coconut ribbons.

You can eat the ganache-topped cake right away, but dang is it good if you give it a little while to set. Store in an airtight container at room temperature. The cake is the most moist (say that five times fast) if eaten within 2 days.


  • Reply Lindsey | Mabel & the Wooden Spoon December 5, 2014 at 4:11 pm

    An anniversary and a half-birthday totally deserve a week of sweets! Congratulations! That sounds like an utterly perfect day and these cakes look like a perfect end to it.

    • Reply Faring Well December 7, 2014 at 6:54 am

      Thank you, Lindsey! It was quite enjoyable :)

  • Reply Liz @ Floating Kitchen December 7, 2014 at 5:36 am

    What a gorgeous cake. Perfect way to celebrate anniversaries and half birthdays!

  • Reply Caitlin December 9, 2014 at 11:22 am

    you two have such a magical relationship. i love hearing about all of the things you and scott do together. it’s like every day is a little adventure ;)

    i think these loaves would make amazing homemade gifts! i wish i had mini loaf pans. and love you for only using maple syrup. you my girl.

    • Reply Faring Well December 10, 2014 at 9:35 am

      Aw thank you so much. That is so cool. He is my best bud, and its true – every day is like a little adventure :). And I agree with you about the loaves as gifts! The little pans were such a great investment, maybe Santa (a.k.a. Amazon) could bring you some this year!

  • Reply Kay December 11, 2014 at 9:38 am

    Do you think reducing the amount of maple syrup in this recipe would affect the texture too much?
    thanks so much!!

    • Reply Faring Well December 12, 2014 at 6:58 am

      Hi Kay! And yes I believe it would, the balance of dry and liquid in a cake is very important in order for it to rise properly and have the right texture! I have not tried reducing it but you could attempt replacing what you reduce with more water, but I’m not sure how this would turn out.

  • Reply Amanda Paa December 11, 2014 at 8:17 pm

    so happy to have stumbled upon your blog. i’m in love with these loaves! peppermint and chocolate, one of the best combinations. that ganache is perfect.

    • Reply Faring Well December 12, 2014 at 6:59 am

      Right?! That combo is the best. And you are so sweet I’m glad you stumbled upon it too! Thank you!!

  • Reply Anze December 17, 2014 at 2:14 pm

    I can’t even tell you how much I love your blog and photography + the cakes too.


    • Reply Faring Well December 18, 2014 at 8:25 am

      That makes me so happy to hear! Thank you so so much <3

  • Reply Melinda Andrade January 5, 2015 at 2:18 pm

    Jessie wow!!! Thank you for sharing your amazing recipes with us!! Just reading your blogs makes me SOOOOO HUNGRY and motivates me to bake/cook/blend!!!! You are a very courageous woman – an inspiration to us all!! Keep on rocking’ girlfriend!! Happy 2015!

    • Reply Faring Well January 5, 2015 at 4:11 pm

      Oh my goodness Melinda did you make me blush! Thank you so much, your kind words and overall excitement just meant the world to me! Thank you thank you thank you! Hope you get to whip up some deliciousness soon and happy 2015 to you too! <3

  • Reply Shelly January 30, 2015 at 10:14 am

    Jessie, I just discovered your blog, great recipes, beautiful pictures and sweet vibe in general!

    • Reply Faring Well January 30, 2015 at 10:16 am

      Thank you so much Shelly! That just made me smile :)

  • Reply melissa October 8, 2015 at 1:50 am

    This sounds lovely… Would using Bob Redmill’s gluten-free all purpose baking flour (in place of oat & spelt flour) affect the texture?

    • Reply Faring Well October 8, 2015 at 7:24 am

      Thanks Melissa! Good question. Changing flours always effects the texture in any recipe, but I don’t see why it wouldn’t still be delicious with that blend! I have yet to try it though so I can’t speak to how it would turn out. If you try it, let me know! <3

  • Reply Lauren January 2, 2016 at 9:01 am

    I made this yesterday and could not even believe how moist and delicious it was! I’m a peppermint lover so the ganache was basically the best thing ever. The batter was pretty thin so I expected it to take longer than 30 minutes to bake but it was absolutely perfect when it came out of the oven. I’m highly impressed by this recipe :)

    • Reply Faring Well January 4, 2016 at 8:48 am

      Aw Lauren! YAY! This just made my morning. I’m so glad you trusted the recipe enough to see it through to the end and loved the results as much as I do! Now you have me craving to make these again super soon. Thank you for taking the time to write me and enjoy your little peppermint cakes! <3

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