Chocolate Peppermint Winter Wonderland Cake


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:

  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


  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.

Mocha Donuts with Peppermint Glaze





Donuts  make me happy. And these donuts are good. Not just good, better than good. They are heaven. A floating-on-the-clouds kind of heaven. The donuts have the softest interior, and I sometimes forget that they’re baked, not fried. Paired beautifully with the richness of chocolate and a faint flavour of coffee, these are amazing. The glaze is my favourite bit of these donuts. Cool, fresh and earthy, the mint brings everything together perfectly.
Recipe adapted from Kelsey – the farmer’s daughter


For the donuts:
  1. ⅓ cup brown sugar
  2. 1 egg
  3. ¼ cup melted butter
  4. 1 teaspoon vanilla extract
  5. ½ cup milk
  6. 2 teaspoons vinegar
  7. 2 teaspoons instant coffee
  8. 1 tablespoon hot water
  9. ½ teaspoon baking soda
  10. ¾ cup flour
  11. ⅓ cup cocoa powder
 For the glaze:
  1. 1/2 cup powdered sugar
  2. 2 tablespoons cocoa powder
  3. 2 tablespoons milk
  4. 1/8 teaspoon peppermint extract
  1. In a bowl, add the sugar and egg. Mix well.
  2. Add the melted butter and vanilla, and mix.
  3. Add the vinegar to the milk and set aside for about 5 minutes, then add it to the egg mixture.
  4. Dissolve the instant coffee in the hot water, and then add to the batter.
  5. Sift the baking soda, flour, and cocoa powder.
  6. Fold in the dry mixture to the wet until just mixed together.
  7. Transfer to a greased donut pan.
  8. Bake at 180°C for 10 minutes.
  9.  Cool the donuts before glazing.
  10. For the glaze, add all of the ingredients in a bowl.  Mix well.
  11. Dip donuts in glaze and enjoy!