Gluten-Free York Peppermint Cake

Preheat the oven to 350°F. Prepare two 9” round pans by greasing and flouring.

In a medium bowl, combine the sugars, flour, cocoa powder, xanthan gum, baking powder, baking soda and salt. In a separate bowl, whip together coconut oil, eggs, buttermilk, and flavorings. Then slowly add the liquid ingredients to the dry mixture and stir until fully combined.

Next, fold in the white chocolate chips. Add the hot water to the batter and mix well, until the batter is thin. Pour evenly into the prepared pans and bake for about 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and set pans on a rack. Allow cakes to completely cool before frosting.

For the mint frosting:
In a large bowl using an electric mixer, whip the butter until fluffy. Whip in 1/3 of the powdered sugar, then mix in the flavorings and half of the heavy cream. Keep whipping until the mixture thins. Then whip in the remaining powdered sugar, beating well between each addition and alternating with the rest of the heavy cream.

Invert one of the cakes onto your serving platter. Spread the frosting over the bottom layer of cake to create the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining frosting.