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.
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.