¼ cup plain or vanilla protein powder (Botanica Health Perfect Protein Elevated Energy Booster used here - This recipe post is not sponsored)
1 tsp gluten-free baking powder
¼ tsp baking soda
1/3 to ½ cup granulated sugar
½ tsp salt
Cake: Wet Ingredients:
2 tsp pure vanilla extract
1 tsp apple cider vinegar
¼ cup + 1 tbs melted butter (dairy free butter used here)
½ cup gluten-free oat milk (plain or unsweetened vanilla)
Peppermint Buttercream:
½ cup butter, at room temperature (dairy-free butter used here)
1 tsp peppermint extract/flavour
1½ - 2 cups powdered sugar
Other:
1 cup dark chocolate (to melt for coating)
1 - 4 tbs Almond flour (optional)
Instructions
Preheat oven to 3500 F and prepare a 9” cake pan.
Combine the dry ingredients and set aside.
In a large bowl, whisk together wet ingredients.
Combine the two sets of ingredients and mix well to form a smooth batter. Ensure there are no clumps in the batter.
Pour the batter into the prepared cake pan and bake for 18-20 minutes or until the cake passes the toothpick test. Allow the cake to cool to room temperature.
Buttercream: Using an electric beater, beat the butter for 2-3 minutes until light and fluffy. Mix in peppermint extract and beat until well combined. Add powdered sugar, ½ cup at a time, until you’re happy with the consistency and texture. For a thicker buttercream, use more powdered sugar and for a thinner buttercream, use less powdered sugar or add some oat milk, 1 tsp at a time.
Crumble the cake into a large bowl and add ½ cup of peppermint buttercream. Using a spatula, firmly press down on the cake crumbles and mix until very well combined. The mixture should be homogenous. If the mixture is too dry, add some more buttercream, 1 tsp at a time. If the mixture is too creamy, add some almond flour, 1 tbs at a time. Form bite size cake balls and set aside.
Using your preferred method, melt dark chocolate.
Using skewers or a fork, dip each cake ball into the melted chocolate and set aside on a flat surface. Alternatively, pour melted chocolate over the cake balls.
Refrigerate for 30 minutes to 2 hours or until the chocolate coating has properly set.
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