Peppermint Bark Cakes

peppermint bark cakes |
I try to stay away from forbidden foods, believe me, I try. But, I have weaknesses. I love rich Christmas desserts. I’m already dreaming on a traditional Romania cinnamon swirl bread, it calls for 6 egg yolks. 6 egg yolks! My cholesterol level is gonna rich the sky. Oh, but it’s so worth it.
I’ll definitely have to buy some eggs and make at least one bread. I don’t remember a Christmas without the cinnamon swirl bread and I plan on keeping in that way.
There are also other desserts that make my heart beat like crazy. Gingercakes, anyone? Peppermint bark, yes please!! Candy canes, bring them on!
peppermint bark cakes |
When baking I have to keep in mind my cholesterol level so I do my best to keep it low.
These cakes are vegan, if you decide to top them with some peppermint bark, well, not anymore.
Although the recipe I got inspired from called them brownies, I find the texture resembling more towards a cake. They are light, sweet and spicy and the peppermint bark on top makes a perfect pair.
They are easy to make, all you have to do is mix the dry ingredients in one bowl and the wet in another and then mix together.
To bake them I used a square brownie pan, like this one. I pour some of the mixture into all the 12 square cups. Now, that I know how they turn out, I think making just 10 would be my preference. Don’t get me wrong. I loved these cakes, but maybe a little thicker, just a little bit. They don’t rise much while baking, so filling the cups is not going to overflow the mixture while in the oven.
peppermint bark cakes |
If you don’t have a square brownie pan, you can use a 9 X 9 inch pan and cut squares when slightly cooled. You could also use a cupcake pan.
Top with some peppermint bark when almost cooled (don’t put the bark on when they are still hot, or you’ll end up with some melted chocolate)

Peppermint Bark Cakes
adapted from Healthful Pursuit
1 cup gluten free all purpose flour
1/4 cup cocoa
1/4 cup flaxseed flour
1 tsp gluten free baking powder
1 tsp ground ginger
pinch of salt
1/3 cup pomegranate molasses
1/4 cup sugar in the raw
1/4 cup almond milk
1/4 cup grapeseed oil
1/4 cup applesauce
peppermint bark squares
Preheat the oven to 350F. Oil the baking pan or line with parchment paper or paper liners.
In a bowl mix together the all purpose flour, cocoa, flaxseed flour, baking powder, ground ginger and salt. Set aside.
In another bowl mix the pomegranate molasses, sugar in the raw, almond milk, grapeseed oil, applesauce.
Pour the wet ingredients into the dry ones and mix until just combined.
Spoon the mixture into the prepared baking pan and bake for about 20-25 minutes,  depending on what type of pan you’re using, or until a toothpick comes out clean and the cakes are slightly risen.
Let the cool before topping with peppermint bark, if using.
peppermint bark cakes |
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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Tina says

    We are on the same flavor thoughts today! I like that these brownies are more cake like than fudgy. It is the perfect texture to pair with the peppermint bark on top-yum! I will need to look for those peppermint bark squares. Great post.

  2. Boulder Locavore says

    I must admit: I've never heard of a 'brownie pan'. Who knew?! That is wild. I love these little cakes! Completely darling and perfect looking (once again, love the brownie pan for that). I did not realize you are a gluten free baker (I am GF) until reading the recipe. So good to know. I've not used flaxseed flour so will have to give that a go!

  3. Shabs says

    Oh my !!! They look heavenly , I want some now , it looks irresistible . Also the brownie pan , wowowow , never saw that before .

  4. Kitchen Belleicious says

    Yep, I am pretty sure you have twisted my arm into making these not next week or the next but like in the next hour or so! They looks so good and beautiful and fun! I love the combination of peppermint and chocolate! YUM!

  5. Carolyn says

    Oooh, the Romanian swirl bread sounds like it's worth the cholesterol! These little cakes look delicious too, what a great way to use the peppermint bark.

  6. Lisa says

    I have a square cupccake/muffin pan, but have yet to use it – I love it, though. I wonder if I can make your brownies in that? The peppermint bark topper just takes these over the edge. Love them! My new mantra – Cholesterol, calories etc.. do not count during the holidays ;D

  7. Kiri W. says

    Wow, what an interesting recipe! I've never seen bark incorporated into cakes, but this sounds absolutely delicious. And such a perfectly pretty little dessert, too :)

  8. Gina says

    My daughter talked me into buying a bag of those yesterday. Like the idea of popping them on top of a brownie. I have a give-away if you want to enter. Hope you are having a great week.

  9. Jean (Lemons and Anchovies) says

    I love how you topped the brownie with the peppermint. The best of both worlds and so perfect for the holidays!

  10. Wendy Irene says

    That pan is such a great idea because cutting the bars can be messy. Love how you topped it with a festive holiday chocolate!

  11. Sarah-Jane - says

    never seen peppermint bark in the UK – but I DID already buy a pack of candy canes to make my own.

    Coupled with chocolate brownies must be decadent !

  12. Jeanette says

    Interesting use of pomegranate molasses. I've never seen it in a cake recipe before. These cakes look nice and light.

  13. Sandra says

    AMAZING!!! I am not huge on peppermint but I can eat it..on the other hand those cakes are pretty irresistible:))
    I like your new good looking site..

  14. Diane {Created by Diane} says

    oh yum! These look great. I love brownies and topped with peppermint, oh yea pass me a plate full :)

  15. Elies_Lie says

    This cakes looks so moist and soft R! Love it!
    Ohh… don't say brownies or I'll get crazy! LOL
    tq fr sharing this recipe, loves how u use the flaxseed flour and grapeseed oil fr the cake!
    Healthy and Yummy fr x'mas! 😉

  16. says

    YUM! I really love peppermint around the holidays and especially if it's with chocolate. I would eat a dozen of these cakes!

  17. says

    Roxana, I am so craving peppermint and these look wonderful. I just pinned a bunch of peppermint goodies, this is next :)

  18. Erin says

    These are perfect! I love the pan you have. Perfect for Christmas. It is so hard to stay on track this time of year, I hear ya!

  19. Nami | Just One Cookbook says

    What a great idea and perfect for holiday get together! And I've never seen square pan like this! You have two things I want – scone skillet and this one! :-)

  20. Lilly says

    I know what i want for Christmas! A square brownie pan like yours!! These cakes will make great giveaways or snacks. Thank you for sharing the recipe with us.

  21. Jill @ MadAboutMacarons says

    Love your post, Roxana. Love peppermint and chocolate together and that baking pan. And as for that decadent egg yolk recipe, I'm dying for this one!

  22. Eileen says

    These are beautiful (probably because your pics are)and they sound so delicious. I love the holiday feel that they have.

  23. Emily says

    What a great idea Roxana! I say bring on the treats during the holidays, I just try to find a bit more time at the gym. Not that it really happens. Happy Holidays!

  24. Biren @ Roti n Rice says

    I may have to try this soon. Gluten-free and egg-free definitely works for me. It will keep everyone happy :) Enjoy your weekend!

  25. DavetteB says

    these look delish!

    PS: enjoy your cinnamon swirl bread; studies show egg yolks actually lower cholesterol – it's the white flour that is more of a problem.

  26. says

    I’m really glad that you shared this healthy recipe.
    I’m kinda person who care about health. Besides looks yummy, it’s pretty as well 😀

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