Candy Cane Layer Cake (Vegan)
Candy canes, white chocolate, and peppermint extract come together in this moist, flavorful cake, ideal for the holidays. An easy, dairy-free, seasonal bake.
Is it really the holidays without candy cane desserts? That is a huge no in my book. Crushed candy canes and peppermint extract give the moist and tender crumb its wonderful flavor. Covered in a minty white chocolate buttercream, this layer cake simply cannot go wrong. This cake is simple to make, dairy- and egg-free, and ideal for your holiday festivities.
What you will need:
Candy canes and white chocolate are a must for this recipe. I use Yum Earth candy canes. I have found them at Target; you can also order them from Amazon. I used Enjoy Life white mini baking chips. If you have trouble finding them locally, you can order them from Amazon. All other ingredients are basic pantry items.
- candy canes
- all purpose flour
- baking soda
- baking powder
- plant based butter with salt
- oil – I used olive oil
- plant based milk
- plant based yogurt
- apple cider vinegar
- cane sugar
- peppermint extract
- powdered sugar
- plant based heavy cream
- dairy free white chocolate
How to:
Start by crushing the candy canes and setting them aside. You will need 4 regular-size canes for the cakes. I used 3 more canes when assembling the cake. Prepare two 6-inch round cake pans. I find greasing them and lining the bottoms with parchment paper works well for me.
To prepare the batter, add the flour, baking powder, and baking soda to a small bowl. Whisk the ingredients together and set the bowl aside. To a large measuring cup, add the milk, yogurt, vinegar, and peppermint extract. Whisk the ingredients together and set the cup aside. To a medium bowl, add the butter (melted), oil, and sugar. Whisk the ingredients together for 1 minute to make sure they are well combined. To the sugar mixture, add the wet ingredients. Whisk them together until fully combined, about a minute. Now, add the dry ingredients to the wet ingredients, folding until fully combined and no more flour can be seen. Lastly, add the crushed candy canes to the batter. Gently fold the candy cane pieces in until well incorporated.
Divide the batter evenly between your two prepared pans and set the pans aside. Preheat the oven to 350 F. I find I get a better rise when I allow the batter to sit for a few minutes before baking. When the oven is ready, bake the cakes for 43 minutes or until they start pulling away from the edge of the pan and a toothpick comes out clean. Allow the cakes to rest in the pan for 5 to 10 minutes before turning them out onto a cooling rack. The cakes should be room temperature before frosting them.
To prepare the buttercream, add room temperature butter to the bowl of a stand mixer. With a balloon whisk attachment, whip the butter on high for 2 to 3 minutes. While the butter is whipping, the white chocolate can be melted. Melt the chocolate in a small pot over medium to medium-low heat, stirring regularly as it melts. Once all the chocolate is melted and smooth, add it to the bowl with the whipped butter. Whip the mixture on high for about 2 minutes. Next, add the powdered sugar; continue to whip on high for another minute. Lastly, add the heavy cream and peppermint extract; continue whipping on high for another 3 minutes.
Now we are ready to bring this cake together. Place the first cake layer on a plate or serving dish. Frost the top of the cake layer with a thick layer of buttercream and sprinkle some crushed candy cane over the top of the buttercream. Place the second cake layer over the top of the buttercream layer. Spread a thick layer of buttercream over the top of the second cake layer. Spread a thin layer of buttercream over the sides of the cake. I was going for somewhat of a semi-naked cake, so I went light with the buttercream on the sides. Once you are done frosting the cake, smooth out the top and sides of the cake. To finish this cake off, decoratively pipe some buttercream on top and sprinkle a generous amount of crushed candy canes.
This cake can be stored at room temperature for 1 to 2 days; any longer and it should be placed in the refrigerator.
Alright, lets get started. Please make, bake and enjoy!
Candy Cane Layer Cake (Vegan)
Ingredients
Candy Cane Cake
- 2 ¼ cups / 270 grams all purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 cup + 2 tbsp / 225 grams cane sugar
- 4 tbsp plant based butter with salt – melted
- 4 tbsp oil – I used olive oil
- 2 tsp peppermint extract
- ¾ cup plant based milk (room temperature)
- 8 tbsp / 120 grams plant based yogurt (room temperature)
- 2 tsp apple cider vinegar
- 4 normal size candy canes – crushed
White Chocolate Buttercream
- 3 cups / 360 grams powdered sugar
- 12 tbsp / 168 grams plant based butter with salt (room temperature)
- 3 tbsp plant based heavy cream (needs to be cold)
- ¾ tsp peppermint extract
- 150 grams white chocolate – melted (I used Enjoy Life white mini baking chips)
optional
- candy canes – I used 3 additional normal size candy canes to decorate the cake. (roughly and finely crushed)
Instructions
Candy Cane Cake
- Prepare two 6 inch round cake pans. I grease mine and line the bottoms with parchment paper.
- To a small bowl, add the flour, baking powder, and baking soda: whisk to combine and set it aside.
- To a large measuring cup, add the milk, yogurt, peppermint extract, and vinegar; whisk to combine and set aside.
- To a medium bowl, add the melted butter, oil and sugar. Whisk for 1 minute to fully blend. Add the milk mixture to the sugar mixture and whisk for another minute. Add the dry ingredients to the wet ingredients; fold the dry ingredients in just until no more flour is seen. Add the crushed candy canes to the batter, folding them in just until combined.
- Divide the batter between the two pan. Preheat the oven to 350F. When the oven is ready, bake the cakes for 43 minutes or until the sides are pulling away from the pan and a toothpick inserted comes out clean.Allow the cakes to rest in the pan for 5 to 10 minutes before turning them out onto a cooling rack. Allow the cakes to cool completely before frosting them.
White Chocolate Buttercream
- To the bowl of a stand mixer, add the butter. With a balloon whisk attachment, whip the butter for 2 to 3 minutes on high.While the butter is whipping, the chocolate can be melted. Melt the chocolate in a small pot over medium to medium low heat. Once melted, pour the chocolate in the bowl with the whipped butter. Continue whipping on high for another 2 minutes. Add the powdered sugar and continue whipping on high for another minute. Add the heavy cream and peppermint extract and continue whipping on high for another 3 minutes.
Assembly
- Place the first cake layer on a plate or serving dish and apply a thick layer of frosting. Spread it out evenly across the top of the cake. Sprinkle some of the extra crushed candy cane over the top of the frosting. Place the second cake layer onto the frosting layer. Place a thick layer of frosting on top of the cake and spread it out evenly. I was going for a semi-naked cake, so I went light with the frosting on the sides. Smooth the frosting out on the top and sides of the cake and decoratively pipe buttercream on top of the cake and sprinkle it with some crushed candy cane.The cake can be stored at room temperature for a day or two. If you have it for longer that a day or two, place it in the refrigerator.
