Anniversary Cake - Marble Peppermint Cake

Makes one 2 layer 6-inch cake

Ingredients:

Anniversary Cake :

• 1 1/2 cups all-purpose flour
• 3/4 cup plus 2 Tbsp granulated sugar
• 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
• 1/2 tsp sea salt
• 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
• 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
• 1/2 cup plant-based milk (I used Oatly but you can use what you prefer)
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp peppermint extract
• 2 Tbsp cacao powder

Frosting:
• 1 1/2 cups butter, I used Earth Balance (at room temperature)
• 3-4 Tbsp plant-based milk (I used Oatly, but you can use what you prefer),

add 3 then if needed add another if the frosting comes out too stiff

• 1 tsp pure vanilla extract
• 1/2 tsp peppermint extract
• 4 cups powdered sugar
• food coloring (optional)

Instructions:






1.
Preheat oven to 350F degrees, and line 2 6-inch round cake pans with parchment on the bottom and oil the sides.

2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.

3. Add the flax eggs, avocado oil, oat milk, vanilla and peppermint and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).

4. Divide between 2 bowls, and whisk the cacao powder into one of them.

5. Spoon the cake batter by heaping Tbsp into the prepared pans, alternating between chocolate and vanilla and dividing evenly between them. Swirl lightly with a knife.

6. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the centre (you can insert a toothpick into the centre and it comes out almost clean with a few moist crumbs).

7. Remove from the oven and let cool for 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it. Allow them then to cool completely once they are out of the pans.

8. To make the frosting, beat the butter with the milk, vanilla and peppermint until fluffy.

9. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).

10. When ready to frost, Place one cake layer on a plate, and spread about 1/2 inch thick layer of the frosting over it.

11. Place the next cake layer on top

.
12. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.

This frosting recipe makes enough that you should be able to do some generous piping decorations on top because I like a lot of frosting! If you wish to tint the frosting colours as I did, feel free to.

13. Serve the cake and enjoy!

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