Vegan Peppermint Mocha Cake

60 mins
Serves 8
https://www.noracooks.com/peppermint-mocha-cake/

Directions

  1. 1Preheat oven to 350 degrees F and grease two 8-inch cake pans.
  2. 2Line the cake pans with parchment rounds for easy removal.
  3. 3Measure 1 cup unsweetened almond milk and add 1 tablespoon of vinegar to it.
  4. 4Stir the almond milk and vinegar mixture slightly and set aside to curdle.
  5. 5In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  6. 6Whisk the dry ingredients well to combine.
  7. 7Add the oil, applesauce, vanilla, peppermint, and the almond milk/vinegar mixture to the dry ingredients.
  8. 8Mix on medium speed with a hand mixer until well combined.
  9. 9Lower the mixer speed and carefully pour in the hot coffee, continuing to mix into the cake batter until combined.
  10. 10Divide the batter evenly between the prepared cake pans.
  11. 11Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
  12. 12After 10 minutes of cooling in the pan, carefully remove the cakes from the pans.
  13. 13Let the cakes cool completely before frosting.
  14. 14In a large bowl, beat the vegan butter with an electric mixer until creamy.
  15. 15Gradually add the powdered sugar, about 1/2 cup at a time, until all the powdered sugar is mixed in.
  16. 16With the mixer on low-medium speed, add the non-dairy milk, 1 tablespoon at a time.
  17. 17Add the vanilla and peppermint extracts to the frosting.
  18. 18Increase the mixer speed to high and beat for about 30 seconds, until the frosting is light and fluffy.
  19. 19If the frosting seems too thick, add more non-dairy milk, 1 tablespoon at a time.
  20. 20If the frosting is too thin and runny, add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.
  21. 21Frost the cake as desired.
  22. 22Decorate the cake with crushed candy canes.
  23. 23Sprinkle some crushed candy canes in the middle layer of the cake as well.

Ingredients

  • 0.5 cup unsweetened almond milk (or soy)
  • 0.5 tablespoon apple cider vinegar
  • 1 cups all purpose flour
  • 0.88 cups granulated sugar
  • 0.38 cup dark cocoa powder
  • 1 teaspoons baking powder
  • 0.75 teaspoons baking soda
  • 0.5 teaspoon salt
  • 0.25 cup canola oil
  • 0.33 cup unsweetened applesauce
  • 1 teaspoons pure vanilla extract
  • 0.5 teaspoon peppermint extract
  • 0.5 cup hot coffee
  • 0.5 cup vegan butter, softened to room temperature
  • 1.5 cups powdered sugar
  • 1 tablespoons almond or soy milk
  • 0.5 teaspoon pure vanilla extract
  • 0.25 teaspoon peppermint extract
  • 0.12 cup crushed candy canes

Equipment

8-inch cake pansparchment roundslarge bowlwhiskhand mixerelectric mixer

Tips

  • Dark cocoa powder, such as Hershey's Special Dark, is recommended for a darker cake, but regular cocoa powder also works.
  • Earth Balance brand vegan butter sticks are preferred, but tubs or other brands like Melt, Miyokos, or vegetable shortening can be used.
  • Crushed candy canes can be found in the bulk section or crushed manually using a ziplock bag and a heavy object.
  • The recipe can be made into cupcakes by filling liners half full and baking for about 20 minutes.
  • Melted coconut oil or avocado oil can substitute canola oil.
  • Decaf coffee and cashew milk can be used instead of regular coffee and almond milk.
  • Vegan non-dairy yogurt or more applesauce can replace applesauce.