Vegan Peppermint Mocha Cake
Directions
- 1Preheat oven to 350 degrees F and grease two 8-inch cake pans.
- 2Line the cake pans with parchment rounds for easy removal.
- 3Measure 1 cup unsweetened almond milk and add 1 tablespoon of vinegar to it.
- 4Stir the almond milk and vinegar mixture slightly and set aside to curdle.
- 5In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 6Whisk the dry ingredients well to combine.
- 7Add the oil, applesauce, vanilla, peppermint, and the almond milk/vinegar mixture to the dry ingredients.
- 8Mix on medium speed with a hand mixer until well combined.
- 9Lower the mixer speed and carefully pour in the hot coffee, continuing to mix into the cake batter until combined.
- 10Divide the batter evenly between the prepared cake pans.
- 11Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
- 12After 10 minutes of cooling in the pan, carefully remove the cakes from the pans.
- 13Let the cakes cool completely before frosting.
- 14In a large bowl, beat the vegan butter with an electric mixer until creamy.
- 15Gradually add the powdered sugar, about 1/2 cup at a time, until all the powdered sugar is mixed in.
- 16With the mixer on low-medium speed, add the non-dairy milk, 1 tablespoon at a time.
- 17Add the vanilla and peppermint extracts to the frosting.
- 18Increase the mixer speed to high and beat for about 30 seconds, until the frosting is light and fluffy.
- 19If the frosting seems too thick, add more non-dairy milk, 1 tablespoon at a time.
- 20If the frosting is too thin and runny, add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.
- 21Frost the cake as desired.
- 22Decorate the cake with crushed candy canes.
- 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.
Related recipes
Fresh Apple Cake with Butter Sauce
American · Baked Goods
Protein Sandwich Thins
American · Baked Goods
Apple Cider Hawaiian Roll Donuts
American · Baked Goods30m
Pumpkin Bread
American · Baked Goods
Authentic NY Bagels
American · Baked Goods
Sammy Davis Jr.'s Favorite Sandwich
American · Baked Goods
Spring Lemon Loaf
American · Baked Goods35m
Ooey Gooey Butter Cake
American · Baked Goods40m
Hawaiian Sweet Rolls
American · Baked Goods
Homemade burger buns
American · Baked Goods12m
High protein Lava Cake
American · Baked Goods
Healthy Banana Bread
American · Baked Goods35m