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
– sunflower or canola oil
– plain flour
– baking soda
– baking powder
– 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
– 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.