Google Live India

    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 w...

  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 ...

  Chocolate Peppermint Roll Cake Makes one 15-inch long roll cake   Ingredients:   10x15 inch jelly roll pan   Cake:   1 1/2 cups organic whole wheat pastry flour 1/4 cup cacao powder or unsweetened cocoa powder 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp sea salt 1 1/4 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and drained 1/4 cup cashew butter or your preferred nut butter (just make sure it is smooth) 2 tsp pure vanilla extract 1 tsp peppermint extract 2 cups filtered water 2 Tbsp apple cider vinegar     Filling:   1 15 oz can organic full-fat coconut milk, such as Thai Kitchen chilled (you want to make sure it is a brand that is 3/4 of the can cream or it will not work) 1/2 cup raw cashew butter 1/3 cup maple syrup 1/4 tsp sea salt 1 tsp pure vanilla extract 1 tsp peppermint extract 1 tsp beet powder 1/2 cup plus 2 Tbsp melted cacao butter or coconut butter (NOT OIL), warmed to liquid     Ganache: ...

   Chocolate Peppermint Lava Cakes   Makes 4   Ingredients:   Filling:   1 cup chopped vegan dark chocolate or chocolate chips 3/4 cup full-fat coconut milk     Cake:   3/4 cups quinoa flour (or all-purpose gluten-free flour) 2 Tbsp Raw Guru cacao powder or unsweetened cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt 3/4 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved 1 tsp pure vanilla extract 1 tsp peppermint extract 3/4 cup full-fat coconut milk (the thick part from the top of the can) 1 Tbsp apple cider vinegar     Instructions:   Preheat the oven to 375 degrees Fahrenheit and centre the oven rack. Pour oil into each of the four one-cup ramakins or custard bowls. To make the ganache filling, place the chocolate and coconut milk in the top half of a double boiler, whisk, and cook over medium heat until the chocolate and coconut milk melt, combine,...

  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 ...