‘Tis the season for baking yummy, yummy treats! I get so excited when December rolls around. Christmas is my favorite holiday (for many reasons). I love thinking about what special gifts and goodies I’m going to make for family and friends. I’ve already made my homemade vanilla extract and now I’m moving on to the baked breads and cookies. What to make, what to make?
These mini chocolate peppermint loaves are so choco-licious! Gluten, egg, and dairy free, with just enough peppermint extract and an abundance of chocolate chips. Package these up with a little parchment paper, baking twine and a cute paper tag. You’ve got a homemade treat that everyone is sure to love… and devour.
Happy baking, Ask Anna readers! May your holidays be oh so merry and bright!
Gluten Free Vegan Chocolate Peppermint Mini Loaves
makes 4 loaves
- 2 1/2 cups Sarah’s gluten free flour blend
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/2 cups So Delicious unsweetened coconut milk
- 2 tablespoons white vinegar
- 1 1/2 cups organic cane sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup canola or sunflower seed oil
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure peppermint extract
- 1 1/2 cups dairy free chocolate chips
Preheat oven to 350 degrees. Prepare 4-loaf mini loaf pan by spraying with cooking spray. In large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Set aside. Mix together coconut milk with vinegar. Let sit for 5 minutes to curdle. Add sugar, applesauce, oil, vanilla and peppermint extract to coconut milk. Stir and pour over flour mixture. Add 1 cup of chocolate chips and stir to combine.
Divide batter into prepared mini loaf pan. Sprinkle remaining 1/2 cup chocolate chips on top of loaves. Bake for 28-30 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan for 10 minutes before carefully removing from pan. Continue to cool on cooling rack. Slice and serve.
- 2½ cups Sarah's gluten free flour blend
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1½ cups So Delicious unsweetened coconut milk
- 2 tablespoons white vinegar
- 1½ cups organic cane sugar
- ½ cup unsweetened applesauce
- ⅓ cup canola or sunflower seed oil
- 2 teaspoons pure vanilla extract
- 1½ teaspoons pure peppermint extract
- 1½ cups dairy free chocolate chips
- Preheat oven to 350 degrees. Prepare 4-loaf mini loaf pan by spraying with cooking spray.
- In large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- Mix together coconut milk with vinegar. Let sit for 5 minutes to curdle.
- Add sugar, applesauce, oil, vanilla and peppermint extract to coconut milk.
- Stir and pour over flour mixture. Add 1 cup of chocolate chips and stir to combine.
- Divide batter into prepared mini loaf pan. Sprinkle remaining ½ cup chocolate chips on top of loaves.
- Bake for 28-30 minutes or until toothpick inserted in center comes out clean.
- Allow to cool in pan for 10 minutes before carefully removing from pan.
- Continue to cool on cooling rack. Slice and serve.
These look perfect for my wheat-free, egg-free little girl. Thankfully she’s not allergic to cow’s milk so if I were to use that, would I use the same amount as the coconut milk?
Yes, you can use regular milk in this recipe. I have not tried it personally, but it should work just fine!
These look amazing! Can I just use regular all-purpose flour? Thanks! 🙂
Aimee, the recipe should work just fine using regular flour. I’ve only made it using gluten free flour, but it should work well for you!
Hey Sarah – I’ve made these twice now and they seem to be a little gooey. Is there a mis-print in the recipe? is it less liquid then what it actually says? Thanks.
Jennifer, I went back and looked over the recipe and it has all the right measurements. I’m not sure why it’s still gooey. It might be that your pans are a different size. Not all mini size pans are made the same. Also, oven temps can vary. I would try cooking them a few minutes longer, until toothpick inserted in center comes out clean.
Its been a while since you’ve posted this, but i just wanted to say i followed the recipe pretty very closely, and they turned out fabulous. I used the gold touch mini loaf pans from williams sonoma! I also substituted coconut sugar for cane, pamela’s gluten free baking mix, and apple cider vinegar.
Hi, I’m Anna’s assistant, Bethany. We are so glad that they turned out well for you! Thanks for sharing. 🙂
I don’t use oil and I see the recipe calls for 1/2 cup applesauce and 1/3 cup of oil. Could I use ALL applesauce? Thanks
Definitely worth a try! Let me know how it turns out. 🙂
I love anything chocolate peppermint, but am allergic to Apple! What can I substitute for the applesauce?
You can substitute it with a little vegetable oil. You’ll have to play with the amounts though, I would start with less and then add more if needed.