This delicious chocolate cake topped with peppermint buttercream and adorned with whimsical chocolate trees will make all of your winter wonderland dreams come true. And although the cake layers are only chocolate, they are anything but ordinary. This vegan chocolate cake is the only chocolate cake you will ever need. It is velvety, moist, and full of flavour!
For the cake:
- 135 g all purpose flour
- 50 g cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- a pinch of salt
- 225 ml milk of your choice (soy, almond, regular all work)
- 1 teaspoon red wine vinegar
- 150 g caster sugar
- 150 ml sunflower oil
- 1 tablespoon vanilla extract
For the peppermint buttercream:
- 100 g unsalted butter
- 190 g powdered sugar
- ½ teaspoon milk
- ½ teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Preheat the oven to 160°C. Line two 8 inch cake tins with baking paper.
- Put the flour, cocoa powder, baking soda, baking powder and salt into a large mixing bowl and sift twice.
- In a separate bowl, whisk the milk, vinegar, sugar, oil and vanilla extract. Pour into the flour mixture and whisk until well combined.
- Spoon the batter into the prepared cake pan and bake for 40-55 minutes.
- Remove from the oven and let cool in the tins for 10 minutes, then remove from tins and leave to cool completely.
- To make the buttercream, use an electric mixer to whip butter until pale and fluffy.
- Add in the peppermint extract and vanilla extract and half of the powdered sugar and mix until combined.
Add remaining powdered sugar and mix on low speed until blended and increase to medium-high speed and whip until light and fluffy. Add milk if needed and mix well. Spread between and on top of the cooled cakes.
This beautifully festive winter cake is full of earthy notes that are comforting in every little way. The parsnips bring with them a surprising, yet wonderful sweetness that perfectly compliments the spicy ginger. The olive oil gives the cake a hint of savouriness, that ensures that the cake is not overwhelmingly sweet. And the tart swirls of raspberries are my favourite part. It’s a cake full of warmth and coziness – and I think we all need a little bit of that this winter.
For the parsnip cake:
- 175 ml olive oil
- 180 g flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon fresh grated ginger
- 100 g caster sugar
- 50 g brown sugar
- 2 eggs
- 175 g parsnips, grated
- a pinch of salt
For the raspberry cream:
- 25 g mascarpone
- 50 ml heavy cream
- 1 teaspoon honey
- 50 g raspberries
- Preheat the oven to 170°C. Line a 8″ x 10 ” rectangular baking tin with baking paper.
- In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In another bowl add the sugars and eggs. Whisk for about a minute until light and fluffy. Slowly add in the olive oil and mix well. Fold in the grated parsnip and ginger.
- Then fold in the flour mixture until just combined. Do not over-mix.
- Pour batter into prepared cake tin and bake for 30-35 minutes.
- Meanwhile, prepare your raspberry cream. In a mixing bowl, whip the cream and mascarpone until soft peaks form. Add in the honey and half of the raspberries. Do not over-mix or else the entire cream will turn pink.
- Once the cake has completely cooled, spread the cream on top. Decorate the top with the remaining raspberries.
There is something so special, almost magical about this cake. It brings together two fragranced and mellow flavours that work together like magic, pistachio and rose. These comforting, familiar flavours always take me back to my grandmother’s Phirni. It’s a combination that forever has a place in my heart. But, inside a cake, this combination works just as well, if not better. This Persian cake is delicately flavoured with toasty notes of almonds and pistachios. It’s bright and floral, decadent and fragrant. Or to put it simply, it’s delicious.
- 75 g butter
- 80 g sugar
½ tablespoon lime zest
- 1 teaspoon vanilla extract
- ¼ teaspoon rose extract
- 2 eggs
- 90 g ground almonds
- 65 g ground pistachios
- Preheat oven to 180°C. Line a small loaf tin with baking paper.
- Add the butter, sugar, lime zest, vanilla and rose extract in a mixing bowl. Cream together until pale and fluffy.
- Add in the eggs, mixing well after each addition.
- Fold in the ground almonds and ground pistachios.
- Bake for 1 hour.