top of page
  • Writer's pictureGutsy Baker

Fudgy Peppermint Mocha Loaf Cake (Gluten Free, Refined Sugar Free, Vegan Friendly)

If you love Starbucks Peppermint Mocha Lattes, you will LOVE this peppermint mocha loaf cake! It is made with both instant and hot coffee for a good coffee flavor and covered in a peppermint icing. It will be your new favorite holiday cake!


  • So rich and fudgy!

  • The batter contains one cup of coffee and instant coffee for a strong coffee flavor and aftertaste.

  • Made without refined or white sugars but you will never know!

  • Covered in a sweet peppermint icing to top it off.

  • Everyone at your holiday party will love this cake!

Please note some links may be Amazon affiliate links where I receive a small commission of sales. Thank you for supporting my little blog!



GLUTEN FREE FLOUR: I haven't tried swapping the gluten free flour but you can try to replace with 1 1/2 cup almond flour and 1/2 cup oat flour. All oat flour will make this cake too gummy.

CACAO POWDER: may be swapped for a rich dutch cocoa powder

INSTANT COFFEE: may be omitted but is what really gives this cake a good coffee flavor and aftertaste. I used instant coffee granules but you can also use instant espresso powder. Make sure it's instant!

BREWED HOT COFFEE: I made a cup of hot coffee to add into the batter, but you can use hot water. Just keep in mind the flavor won't be as strong!

EGGS: may be replaced for 3/4 cup applesauce to make this loaf cake vegan.

APPLE CIDER VINEGAR: can be replaced for fresh lemon juice.


see recipe card below for full instructions and ingredients!

Step 1: Mix together the flour, baking powder and soda, sea salt, instant coffee grinds and cacao powder into a medium bowl.

Step 2: Cream together the butter and coconut sugar. Add in eggs or applesauce, vanilla extract and maple syrup. Now add the dry into the wet ingredients.

Step 3: Mix until well combined and then finally mix in the hot coffee. Transfer to a prepared loaf pan and bake for an hour at 350 F.

Step 4: Let cool completely and mix together icing ingredients. Drizzle over cake. Move cake around to evenly distribute the icing. Dust with powdered sugar once icing sets, and serve at your holiday party!

See video above on how I made this peppermint mocha cake!


Can I make peppermint mocha loaf cake vegan?

Yes! Replace the 3 eggs with 3/4 cup applesauce.

Can I add peppermint into the cake as well?

Yes, add 1/2 to 1 tsp of peppermint extract into the wet ingredients. 1 tsp will give you as stronger peppermint flavor.

What pan is used in the photos?

It's this Winter Wonderland loaf pan by Nordicware. It's adorable and the cake pops out easily every time. You can use any loaf can or bundt pan for this cake.

Can I make this into a layer cake?

I don't suggest this. This cake is dense and fudgy and works best as a bundt cake or a loaf cake. A layer cake is a bit lighter in texture. You may use any bundt pan or loaf cake pan.

Any more questions? Ask below in the comment box!


1. Make sure to use INSTANT coffee, not real coffee grinds! You may also omit the instant coffee but the flavor won't be as strong.

2. If you love peppermint, you can also add peppermint extract into the cake! As written it is only in the icing. Add 1/2 tsp for a slight minty flavor or 1 tsp for a stronger minty flavor.

3. You may also make coffee icing instead of the peppermint icing for a stronger coffee flavor. I like to do this when adding the peppermint into the cake. To make coffee icing, mix together:

  • 1 cup powdered sugar

  • 1 tsp instant coffee

  • 1 Tbsp dairy free milk

4. You can use this pan I used by Nordicware. It's called Winter Wonderland and this cake pops out easily every time!

If you love holiday bundt cakes and you're looking for a delicious gluten free gingerbread cake, you have to try my popular

If you make this fudgy peppermint mocha cake, leave me comments or star ratings below! And be sure to tag me in your creations @gutsy_baker on Instagram!


bottom of page