Today I am sharing a Christmas Cake for the holiday season. My Candy Cane Cake is a fluffy, minty blend of vanilla and candy cane. Fresh, sweet mint can be tasted throughout. I did vanilla cake, but this frosting would also be yummy with a chocolate cake! Whatever you are craving. I loved the snow-like feel that this cake had. And the subtle swirl of red reminds me of candy canes, Santa Claus and red stocking hung by a crackling fire. So if you are feeling festive and want something other than Christmas cookies to bake, give this cake a spin!…
I folded a few crushed candy canes right into the frosting for texture and extra minty flavor..
Happy Christmas week everyone! I want to send each and every one of you a special wish for joy, peace and adventure these last few days of the year and into 2019.
Yesterday I made this dreamy Candy Cane Cake while binge-watching Red Table Talks on Facebook Watch. If you watched my Instagram story, you saw that this cake was a true labor of love trying to revive it after I frosted it a bit too soon and the insides got all melty. You can see that the frosting layers are not as thick and fluffy as they should be. But it’s a good reminder for all of us: make sure you have enough time to fully allow your cakes to cool before frosting. Otherwise you end up with the cake that the fairies make in Sleeping Beauty (before they used their magic.) … Did anyone get that reference? Haha.
PS. FVMEALS. I hope you all check out my brand new VEGAN 2019 guide from Finding Vegan Meals! Use code VEGAN2019 for an awesome reader discount!
Spelt. I used spelt flour this time because I love the flavor and texture, but all purpose flour works too.
Natural Food Coloring.. I used Watkins natural food coloring and I loved it! The price is super reasonable for a plant-based food dye and the color was super bold and intense. I cannot wait to experiment more with these colors. You can snag a set on Amazon.
Swirls of red…
Candy Cane Cake
By Kathy PatalskyPublished 12/21/2018
This minty vanilla layer cake is a candy cane-inspired dessert for Christmas. Vegan and topped with a fluffy cream cheese frosting. Plant-based coloring.
- 3 cups spelt flour (sub with all purpose if needed)
- 1 tsp salt
- 3 tsp baking powder
- 1 tsp apple cider vinegar
- 1/2 cup virgin coconut oil, melted
- 1 cup vegan milk – room temp
- 1 flax egg (1 Tbsp ground flax seed + 3 Tbsp water)
- 1/3 cup applesauce – room temp
- 3 tsp vanilla extract
- 1 tsp peppermint extract
- 1 1/4 cups sugar
- 9 Tbsp vegan butter – room temperature
- 2 1/2 cups powdered sugar, organic – sifting optional
- 1/2 – 1 tsp peppermint extract
- 8oz vegan cream cheese
- red food coloring – natural plant-based brand used
- Topping: crushed vegan candy canes + more for decoration
- Preheat the oven to 350 degrees and grease 2-3 seven inch cake round.
- In a large mixing bowl, add the flour, baking powder and salt. Stir to combine.
- Add the sugar, coconut oil, flax egg, vanilla, peppermint, cider vinegar, applesauce and vegan milk.
- Beat the batter until smooth.
- Pour the batter into the cake rounds and bake for 18-28 minutes — depending on if you used two or three layers and how large your cake is. For my three layers using seven inch rounds, I baked for 25 minutes.
- Remove cakes from the oven and let sit for ten minutes – then remove from pans and carefully transfer to a cooling rack.
- About a half hour before you want to frost your cakes, whip up the frosting. Add everything to a mixing bowl and beat until fluffy. Extra tips here. Optional: Fold crushed candy canes right into your frosting. I did this. Place the frosting in the fridge for twenty minutes before frosting cakes.
- Frost cake. Add crushed candy cakes over top. Serve!
Yield: 8 slicesPrep Time: 00 hrs. 50 mins. Cook time: 00 hrs. 25 mins. Total time: 75 mins.
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