Eggless cake - Peppermint Mocha Cake

Makes one 6-inch cake

 

 Eggless cake -Ingredients:

 

two 6-inch cake pans

 

Eggless Cake:

 

1 1/2 cups organic whole wheat pastry flour

1/4 cup plus 2 Tbsp cacao powder

2 Tbsp espresso powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 cup maple sugar

2 cups full-fat coconut milk the thick kind that is mostly cream,  at room temperature

2 tsp pure vanilla extract

1 tsp peppermint extract

2 Tbsp cider vinegar

 

 

Eggless cake - Frosting:

 

1 1/2 cups butter, I used Earth Balance (if using the sticks, 3 sticks)

3 Tbsp plant-based milk

1 tsp pure vanilla extract

1 tsp peppermint extract

1 cup cacao powder

4 cups organic powdered sugar

 

 

Eggless cake - Instructions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Grease two 6-inch circular baking pans and place parchment paper on the bottom to prevent sticking.

In a large bowl, thoroughly mix flour, sugar, baking soda, sea salt, and cacao/espresso powders.

In a small bowl, thoroughly mix the coconut milk, peppermint, and vanilla extract. Then, whisk into the flour mixture until thoroughly combined.

Stir the batter with the cider vinegar.

Spoon cake batter into pans that have been prepared.

Put the cake in the oven and bake for about 25 minutes, or until a tester inserted in the centre comes out clean with only a few wet crumbs attached.

After taking it out of the oven and allowing it to cool completely, unmold it by cutting around any sticky edges, placing a plate on top, flipping it onto that platter, and laying a plate on the bottom before flipping it upright onto that plate.

To make the frosting, combine the butter, milk, vanilla, and mint in a large bowl and mix until frothy.

 

After adding the cacao powder and beating thoroughly (scraping down the sides), add 1 cup of powdered sugar at a time until the mixture is well combined and frothy.

 

When the cake is ready to be assembled, cover the bottom layer with about 3/4 cup of frosting and place the top layer on top.  Cover the entire top of the cake and the sides with the leftover icing.  If desired, use the leftover frosting to adorn the cake's top.

 

Have fun!

 

 

Cake can be kept for up to a week in the refrigerator covered.

 

Observations:

 

You can also use granulated sugar or coconut sugar in place of the maple sugar for this.

 

It will still work if you would rather make this with standard AP flour rather than whole wheat pastry.

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