Candy Cane Chocolate Cake
I have been craving the combination of chocolate and peppermint for weeks. I have also been dying to try baking with the vegan egg substitute called Aquafaba (more on that in a few days). There was a recipe that used Aquafaba, but I swapped out a peppermint frosting.
Servings: 9
Equipment
- 8 x 8-inch pan
Ingredients
Cake
- 6 tablespoons Aquafaba (chickpea liquid)
- 2 tablespoons ground flaxseeds
- 3/4 cup + 1 tablespoon soymilk
- 2 teaspoons apple cider vinegar
- 1 cup + 1 tablespoon all purpose flour
- 1 cup Navitas Naturals Coconut Sugar
- 1/3 cup Navitas Naturals Cacao Powder
- 1 teaspoon baking soda
- pinch of fine sea salt
- 1/4 cup refined coconut oil melted and cooled
- 1 teaspoon vanilla extract
Frosting
- 8 ounces vegan cream cheese
- 1 1/4 cups organic powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- crushed candy canes for garnish
Instructions
- Prepare the cake:
- Preheat oven to 325F. Lightly grease and dust with cacao powder a 8x8” pan. In a bowl whisk together Aquafaba and ground flaxseeds. Let sit for 10 minutes. In another bowl whisk together soymilk and apple cider vinegar. Let sit for 10 minutes.
- In a large bowl combine flour, sugar, cacao powder, baking soda and salt. Whisk until well combined. Add wet ingredients (coconut oil, vanilla extract, milk + apple cider vinegar, Aquafaba + flax) into dry and whisk until smooth. Pour batter into prepared pan.
- Bake on center rack for 40 minutes, or when a toothpick inserted in center comes out clean with sides of the cake pulling away from pan. Remove cake from oven and cool on a wire rack for 30 minutes.
- Prepare the frosting:
- While cake is cooling, prepare the frosting by stirring all ingredients together until smooth. Let chill until needed. Turn cooled cake out onto a cake plate. Frost and garnish. Store leftovers in an air-tight container, in the fridge, for up to 4 days.
Notes
Adapted from the Plant Strong Vegan