A healthy chocolate peppermint cake, rich in wholesome ingredients including organic sugars by Wholesome, as well as quality chocolate and hidden veggies. Enrich your holiday tradition with a dessert that taste wonderful and is full of nutrition. Also vegan, gluten-free, oil-free and delicious.
Coat the inside of two 7-inch single layer pans or one 7-inch bundt pan with butter, coconut oil or a non-stick spray. You can add parchment paper on the bottom if you are using circular or square pans.
Activate your milk by adding the vinegar to it and stirring so it curdles. This creates a mixture that activates the baking soda and creates a lovely moist crumb.
Sift together the flour and cocoa.
Make cake
To the large mixing bowl, add the flour/cocoa mixture, sugar, baking powder, baking soda, and salt. Use a hand mixer or just a spoon or whisk to combine these dry ingredients.
Add in the curdled milk, veggie puree, aquafaba and extracts.
Mix with a hand-mixer or hand whisk until combined, but don't overmix.
Pour the batter evenly into prepared pan(s).
Bake for 30 minutes or until a tester comes out clean.
Let cool for a ten minutes in pans, then pop cakes out onto a cooling rack to cool completely before frosting.
Make a Glaze
If you plan on glazing this cake, whisk together powdered sugar, milk and extract. Add a touch more milk if the glaze is too dry. But be careful, add a drop at a time. It can turn liquidy very fast. Sprinkle with sprinkles or crushed candy canes.
Make Frosting
If you plan on frosting the cake, mix up frosting ingredients in a large mixing bowl.
Use a hand-mixer or an electric mixer to combine. Add the milk gradually until you have a creamy consistency.
If your frosting seems too wet, add powdered sugar, if it too dry, add milk a teaspoon at a time. The final frosting should be spreadable.