ah, hello November 1st. i LOVE November and December. the next two months are absolutely my favorite time of the year. i’m not the biggest fan of snow but the crisp fall air of November coupled with gorgeous fall foliage brings me all of the happiness.
since i live in florida now and traveling isn’t a very safe option at the moment, i’ll enjoy it from afar via all of my favorite travel IG accounts lol. the lack of changing leaves won’t stop me from creating all of the seasonal dishes though. chocolate and peppermint definitely give me more December vibes, but i thought i would release this cake early so you can plan ahead! i’m going to have tons of thanksgiving recipes coming up for you too! let’s talk about The Best Vegan Chocolate Peppermint Cake though! it’s a healthier and lightened up version of a classic and it is FABULOUS.
the cake and frosting are AWESOME! can you believe the cake is completely vegan? i used organic whole wheat flour and it’s the fluffiest consistency! the frosting is made with healthy ingredients and it’s almost like a mousse, yum.
creamy almond butter, tofu, vegan butter, maple syrup and more make this frosting fantastic. also, the added protein from tofu is the best.
two layers make this cake extra special and seem kind of fancyyyy! it’s really easy to make though :).
if you want to make this cake “red velvet” that would be so fun too! all you would have to do is add a little bit of beet powder!
hope you have the best and most relaxing Sunday!
The Best Vegan Chocolate Peppermint CakeCourse: Dessert
2 and 1/3 cups whole wheat flour (used King Arthur’s brand)
1 tsp baking powder
1/2 cup cocoa powder
1 cup coconut sugar
2 flax eggs (2 tbsp flax meal and 6 tbsp water)
2 tbsp avocado oil
1 tsp peppermint extract
1.5 cups almond milk or any dairy-free milk
8 oz tofu
1/3 cup almond butter
1/2 cup dairy free chocolate chips melted with 2 tbsp vegan butter
5 tbsp maple syrup
1/4 tsp almond extract
1 cup almond milk
- first, mix the dry cake ingredients in a bowl.
- next, add the wet ingredients and mix well until everything is well-combined and there aren’t any clumps.
- pour half of the batter into a round cake pan and the other half into another one the same size (or just bake one at a time).
- bake at 350 degrees for 22 minutes.
- let the cakes cool completely before frosting.
- for the frosting, add all ingredients to a food processor and blend until a creamy consistency.
- add a thick layer of frosting in between the two cakes and add the rest to the top and sides.