Start by preheating your oven to 350 degrees F. This ensures that your cake will bake evenly. Prepare an 8x8 inch square baking dish by lining it with parchment paper or spraying it generously with nonstick cooking spray. This step is crucial for easy removal of the cake later.
In a large bowl, mix together the dry ingredients: almond flour, oat flour, cacao powder, baking powder, baking soda, and kosher salt. Stir until everything is well combined and smooth, creating a nice, uniform mixture.
In a separate large bowl, whisk together the wet ingredients: yogurt, eggs, maple syrup, coconut sugar, vanilla extract, and peppermint extract. Make sure the mixture is smooth and well combined—this will help achieve a light cake.
Now, it’s time to combine the wet and dry ingredients. Gradually add the dry mixture into the wet ingredients, stirring with a wooden spoon until everything is combined and smooth. Once the mixture is well incorporated, fold in the melted butter and mix until the batter is evenly combined.
Pour the batter into your prepared baking pan, smoothing the top with a spatula. Make sure it’s evenly spread out to ensure even baking.
Place the cake in the oven and bake for 23 to 28 minutes. You’ll know it’s done when a tester inserted into the center comes out clean. Be careful not to overbake, as you want that fudgy texture!
Once baked, allow the cake to cool completely in the pan before frosting. This is important to prevent the frosting from melting off.
For the frosting, place your softened butter in a mixing bowl and whip it on high until light and fluffy. Gradually add powdered sugar, vanilla extract, and peppermint extract. Beat slowly at first, then increase the speed to high, mixing until fluffy (this should take about 1 to 2 minutes).
If your frosting is too thick, add a splash of milk to thin it out. Beat again for about 30 seconds until you achieve the desired consistency.
After the cake has cooled, spread the prepared frosting evenly across the top. To finish it off, sprinkle the crushed candy canes over the frosting for a festive touch and added crunch. Cut into 12 to 16 slices and enjoy!
