Peppermint White Chocolate Mocha Cake
Ingredients
Espresso Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup light brown sugar
- ¾ cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup strong brewed coffee cooled
- 1 cup plant-based milk almond, soy, or oat
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
White Chocolate Peppermint Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- ½ cup dairy-free white chocolate chips melted and cooled
- 2-4 tbsp plant-based milk
- 1 tsp peppermint extract
- 1 tsp vanilla extract
Topping:
- Dark chocolate shavings or finely chopped dark chocolate dairy-free
Instructions
Prepare the Espresso Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the cooled coffee, plant-based milk, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the White Chocolate Peppermint Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the melted and cooled dairy-free white chocolate, peppermint extract, and vanilla extract, and continue to beat until the frosting is light and fluffy.
- Add plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of white chocolate peppermint buttercream over the cake layer.
- Repeat with the remaining layers, finishing with a layer of buttercream on top and around the sides of the cake.
Top the Cake:
- Sprinkle dark chocolate shavings or finely chopped dark chocolate over the top of the cake.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, festive, and indulgent cake!
Notes
- Strong Brewed Coffee: For a pronounced coffee flavor, ensure the coffee is strong.
- Dairy-Free White Chocolate: Ensure to use high-quality dairy-free white chocolate for the best flavor.
- Peppermint Extract: Adjust the amount of peppermint extract to your taste preference.