This Vegan Candy Cane Cake is dairy and egg-free. It is super chocolatey, with dairy-free peppermint buttercream and topped with festive candy canes.
I went with a three-layered naked cake as I love how the layers look, the chocolate cake, with the peppermint buttercream.
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Chocolate Cake
I based this chocolate cake on my Vegan Chocolate Cake. Because this cake is egg and dairy-free it is made slightly differently from your standard cake.
To make the chocolate cake, start by mixing the dry ingredients together in a large bowl. I used dark brown sugar in the cake, it helps give the cake a lovely and deep flavour. If you don’t have dark brown sugar you could use light brown sugar as a replacement. Either will work perfectly in this recipe.
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In a separate bowl mix together the wet ingredients. I used soya milk in this recipe but you can use any dairy-free milk. If you are wanting to use coconut milk, however, just remember that it will leave a coconut flavour in the cake.
In this recipe, I also used white wine vinegar. Don’t worry, this won’t leave a vinegar taste in the cake, it is a replacement for the eggs and helps the cake rise in the oven.
Baking the Cake
I baked this cake in 3 8” cake tins. There are a few different ways to tell when the cakes are baked. The first one is to gently press down on the top of the cake with your finger, if it springs back to its original position when you remove your finger the cake is ready.
Another way to test the cake is by using a cake tester. Test the thickest part of each cake. If the tester is clean when you remove it from the cake, then your cake is ready. If the tester still has batter on it, or your finger leaves a slight dent in the top of the cake, then it is not ready. Pop it back into the oven for 3-4 minutes and repeat.
You need to let the cakes cool completely before you decorate them. A little tip, if your cake has domed slightly turn it upside down to cool on a wire rack. The weight of the cake will flatten the dome.
Peppermint Buttercream
To make the buttercream, I used a dairy-free spread and beat it together with the icing sugar. Because a dairy-free spread is a lot softer, you do need to use more icing sugar. I would recommend using Tate and Lyle icing sugar.
Once the buttercream is lovely and creamy add in a teaspoon of peppermint extract and beat again.
I decided to add some candy cane stripes to the buttercream. Pop the piping tip into your piping bag and using a food-safe brush paint some lines on the inside of the piping bag. I did two red and two green lines.
Place the first cake onto your serving plate and pipe the buttercream on. As you begin to pipe the buttercream should be plain white with no stripes, unless you painted the piping tip. Don’t worry just keep piping and soon the colours will come through.
Repeat until you have stacked your cake and decorated the top. Finish with some candy canes.
Alternatives
You can add any flavouring you fancy to this cake, it doesn’t have to be peppermint.
Equipment
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Vegan Candy Cane Cake
Ingredients
For the Cake
- 600 g Self-Raising Flour
- 150 g Cocoa Powder
- 500 g Dark Brown Sugar
- 650 ml Dairy-Free Milk
- 1 tsp Peppermint Extract
- 300 ml Vegetable Oil
- 1 tsp White Wine Vinegar
For the Buttercream
- 250 g Dairy-Free Spread
- 600 g Icing Sugar
- 1 tsp Vanilla Extract
- Red Food Colouring
- Green Food Colouring
- Candy Canes
Instructions
To Make the Cake
- Preheat the oven to 180C (160CFan) and line three 8” round cake tins with parchment paper.
- In a large bowl add your flour, sugar and cocoa powder and mix until evenly distributed.
- Add in your milk, peppermint, oil and vinegar and mix until completely combined.
- Split the mixture between the three tins and bake in the oven for 35-40 minutes.
- Once baked leave them to cool. You will know they are ready because a cake tester inserted into the thickest part of the cake should come out clean.
To Make the Buttercream
- Add your spread, icing sugar, dairy-free spread and peppermint extract to a bowl and mix until completely combined.
- Place the piping tip into your piping bag and using a food-safe brush, paint lines of food colouring up the side of your piping bag. I did 2 lines of red and 2 of green.
- Put the buttercream into the piping bag.
- Place your first cake on your cake board or serving plate and pipe the buttercream on. Add your next cake on top and repeat until your cake is fully stacked.
- Decorate with Candy Canes.
Notes
- This Vegan Candy Cane Cake will last 3+ days in an airtight container.
