Chocolate Peppermint Winter Wonderland Cake

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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!

Ingredients:

For the cake:

  1. 135 g all purpose flour
  2. 50 g  cocoa powder
  3. 1 teaspoon baking soda
  4. ½ teaspoon baking powder
  5. a pinch of salt
  6. 225 ml milk of your choice (soy, almond, regular all work)
  7. 1 teaspoon red wine vinegar
  8. 150 g caster sugar
  9. 150 ml sunflower oil
  10. 1 tablespoon vanilla extract

For the peppermint buttercream:

  1. 100 g unsalted butter
  2. 190 g powdered sugar
  3. ½ teaspoon milk
  4. ½ teaspoon vanilla extract
  5. 1 teaspoon peppermint extract

Method:

  1. Preheat the oven to 160°C. Line two 8 inch cake tins with baking paper.
  2. Put the flour, cocoa powder, baking soda, baking powder and salt into a large mixing bowl and sift twice.
  3. In a separate bowl, whisk the milk, vinegar, sugar, oil and vanilla extract.  Pour into the flour mixture and whisk until well combined.
  4. Spoon the batter into the prepared cake pan and bake for 40-55 minutes.
  5. Remove from the oven and let cool in the tins for 10 minutes, then remove from tins and leave to cool completely.
  6. To make the buttercream, use an electric mixer to whip butter until pale and fluffy.
  7. Add in the peppermint extract and vanilla extract and half of the powdered sugar and mix until combined.
  8. 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.

Carrot Cake with Pomegranate Glaze

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In my opinion, nothing beats a good carrot cake on a chilly winter day. And this one is better than good, it’s incredible. Bursting with earthy flavours of carrot and ginger, this cake is the perfect companion for a warm cup of coffee. The combination of brown sugar and honey adds a warm, caramel flavour, that perfectly compliments those spicy undertones from the cinnamon. The crushed walnut bits add subtle hints of bitterness. But, my favourite thing about this cake has to be the luscious pomegranate glaze, that I would happily eat by the spoonful on any given day.

Ingredients:

For the carrot cake:

  1. ⅓ cup coconut oil
  2. ⅓ cup brown sugar
  3. ⅓ cup honey
  4. 1 egg
  5. 1 tablespoon milk
  6. 1 teaspoon vanilla extract
  7. 1½ teaspoon baking powder
  8. 1 cup flour
  9. ½ teaspoon ground cardamom
  10. ¼ teaspoon ground ginger
  11. ¼ teaspoon ground cinnamon
  12. 1 cup carrot (grated)
  13. ¼ cup walnuts (crushed)
  14. ¼ cup raisins
  15. ¼ cup yogurt
  16. ¼ teaspoon salt

For the pomegranate glaze:

  1. 2 tablespoons pomegranate juice (freshly squeezed)
  2. ¼ cup powdered sugar

Method:

  1. Preheat the oven to 180°C. Line a 6 or 7 inch cake tin with baking paper.
  2. In a bowl, mix the coconut oil, egg, milk, yogurt, brown sugar, honey and vanilla extract.
  3. Sieve the flour and baking powder. Add in the ground cardamon, ginger and cinnamon and salt. Whisk together.
  4. Add the dry ingredients to the wet ingredients and gently fold until combined.
  5. Fold in the carrots. Then, fold in the walnuts and raisins.
  6. Bake for 30 minutes.
  7. Let the cake cool completely. Meanwhile, prepare the pomegranate glaze.
  8. Whisk together the pomegranate juice and powdered sugar until smooth.
  9. Pour onto cooled cake.