Christmas Candy Cane Cake

In this Episode we show you how to prepare an awesome Vegan Christmas Candy Cane Cake!

(Makes 2 dozen cupcakes or 1 med sized / 10″ double layer cake – good for 18-22 people)





- milk (coconut, soy, rice or almond milk)
- apple cider vinegar
- vanilla extract
- sugar
- sunflower or canola oil
- plain flour
- cocoa
- baking soda
- baking powder
- salt
- corn starch/ cornflour
- vegan margarine
- vegan cream cheese
- icing sugar
- peppermint essence (optional)
- candy canes


- food processor
(or something to smash candy canes with)
- measuring spoons
- measuring cups
- 3 bowls
- spatula
- toothpicks
- cake pans or cupcake pan
with cupcake liners



Candy Cane Cake recipe

First Step: Preheat oven to 170c before starting any thing.

Get two bowls, one for wet, one for dry. Combine. Don’t over mix.

In first bowl:

-              2 cups milk (coconut, soy, rice or almond milk)
-              2 teaspoons apple cider vinegar (stir well, allowing bubbles to form)
-              2 teaspoons vanilla extract (stir)
-              1.5 cups sugar (stir)
-              2/3 cup sunflower or canola oil (stir)



In second bowl:

-              2 cups plain flour (sifted)
-              2/3 cups cocoa (sifted)
-              1.5 teaspoons baking soda
-              1 teaspoon baking powder
-              1/2 teaspoon salt
-              2 tablespoons corn starch or corn flour
-              Mix up the dry ingredients

Then add the dry ingredients to the wet ingredients and mix, remember- don’t over mix! Raar!



For Cakes: Grease the pans with canola oil spray or left over margarine, fill the pans with the batter about 1/3 way. Throw in some candy cane bits and bake for 22 minutes on the middle shelf.

Use a skewer or toothpick to check if cake is baked all the way through. Don’t go near the oven until the timer has gone off (unless you smell smoke). If the cake is really thick, or you’ve decided to make one huge monster cake of one layer instead of two, this will probably add about 12-15 minutes to your baking time.

For Cupcakes: Fill a cupcake tray with paper liners or spray the cupcake tray and pour the batter into the tray at about 2/3 way and bake for 23 minutes.

Once the cake or cupcakes have been completely cooled, you can take them out of the pans and start frosting each individual layer or cupcake. Then mount one on top of the other and decorate the top with more candy canes.



Candy Cane Cream Cheese Frosting

-              1/2 cup vegan margarine
-              1/2 cup vegan cream cheese
-              4 cups icing sugar
-              2 teaspoons vanilla
-              1/4 teaspoon peppermint essence (optional)
-              1/4 cup broken up candy canes (4-6 will do)

Mix with a hand blender until smooth (over mixing is fine here, in fact the more you mix the less crunchy the sugar will be)



Crumble broken up candy canes over the cake or cupcakes and use left overs to stick inside the cupcakes like a straw.




  • Emily
    23rd December 2011

    Ahhh you guys are too good!!!! Thanks sharing your recipe and the video is just awesome for kitchen-phobes like me. My first batch of cupcakes are out of the oven and smell Devine!! I will have a very happy vegan wife this Christmas and the non-vegans will be in disbelief because they taste so good!

    Ho-ho-hope you have a fabulous holiday season!

  • Madam BLISS
    3rd February 2012

    Hey Daddio’s ,
    Your vid is ROCKIN” & the Cake is so AWESOME!!! I recommend for your viewers to try making this recipe as cupcakes for small GIFTS for thier friends & loved ones!! Also, people who are DIABETIC could also portion it easier for a YUMMY TREAT!!! Do you have a recipe you could make that is good for DIABETICS?? That background music is GROOVY!!! Hippest BAKERY & BAKERS I’ve ever seen! LOVE the pictures & how FUNNY & NATURAL you both are!! You can see that you really LOVE what you’re doing & thats why people NEED to meet you in person to share the LOVE & LAUGHTER !! You change the UNIVERSE one cupcake at a time !!! PEACE & LOVE, Madam BLISS

    • Susy
      19th July 2012

      You could use coconut sugar instead to bring the glycemic index much lower.

  • ant
    7th May 2012

    “That’s not a big mouthful.”
    Haha! We know this conversation well.
    Love your work guys.

  • Bryan
    5th June 2012

    Thanks for sharing your awesome recipes. The videos are very entertaining and helpful.

  • Susy
    19th July 2012

    I am glad I found your youtube channel and website, thank you for sharing your wonderful recipes. The only complaint I have is, you guys are in Australia, I am in USA…God bless you.