Peppermint Vanilla Cake

 

Makes 1 2 layer 6-inch cake

 

Cake:

 

1 1/2 cups gluten-free AP baking flour (see below for flour options)

3/4 cup granulated xylitol (see below for other sweetener options)

1 Tbsp spinach powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 cup applesauce

1/4 cup avocado oil

2 tsp pure vanilla extract

2 tsp peppermint extract

3/4 cup thin coconut milk or other plant-based milk

2 Tbsp apple cider vinegar or lemon juice

 

 

Frosting:

 

1 15 oz can full-fat organic coconut milk, chilled 

3/4 cup raw cashews, soaked for 1 hour and drained

1/3 cup maple syrup

pinch sea salt

1 tsp pure vanilla extract

1 tsp peppermint extract

2 tsp spinach powder

1/2 cup plus 2 Tbsp melted coconut butter

 

 

Instructions:

Adjust the oven rack to the centre position and preheat it to 375F. Grease two 6-inch cake pans and place parchment on the bottoms.

In a large bowl, thoroughly mix flour, sugar, baking soda, baking powder, sea salt, and spinach powder.

After placing all of the wet ingredients in the blender and processing them until they are smooth, carefully whisk the wet ingredients into the flour mixture, being careful not to overmix.

Pour batter into prepared pans and bake for about 30 minutes, or until the tester inserted into the middle comes out clean. Cakes should cool fully on a cooling rack for about two hours.

 

In a high-speed blender, add all the ingredients for the frosting and blend until smooth. Transfer into a basin and refrigerate for approximately 30 to 45 minutes, stirring every 15 minutes, until the consistency resembles whipped cream.

After placing one cake layer on a dish, cover it with a 1/4-inch thick coating of frosting. Place the second layer of cake on top, and then cover the top and edges of the cake with icing.

 

Using a pastry bag, pipe the remaining frosting in a decorative pattern over the cake.

Have fun! Cake leftovers should be refrigerated.

 

If you do not want to make this gluten-free, you can also use standard AP flour or whole wheat pastry flour in place of the gluten-free flour.

 

 

Please do not feed these to pets since xylitol is poisonous to them. You can use 1 cup of coconut sugar, maple sugar, or standard cane sugar for the xylitol (you'll need a little extra because xylitol is sweeter). However, bear in mind that the cupcakes will become brown rather than green if you use coconut or maple sugar.  This is the same green cake that may be made with cane sugar. 

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