Chocolate Peppermint Cake with Pitaya Peppermint Frosting
INGREDIENTS
Chocolate Peppermint Cake
- 2 cups gluten-free 1:1 baking flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup date sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup agave syrup (or maple syrup)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure
- peppermint extract
- 1 can aquafaba (the liquid in a can of chickpeas)
- 2 teaspoons cream of tartar (whipped with the chickpea brine)
- 1 can coconut milk
- 1/2 cup dark chocolate chunks/chips
Pitaya Peppermint Frosting
- 1 cup vegan/plant butter
- 4 cups organic powdered sugar
- 1 teaspoon pure peppermint extract
- 2 tablespoons Suncore Foods Pink Pitaya Supercolor Powder
Decorations (Sugared Cranberries/Rosemary Sprigs)-optional
- 1 cup fresh organic cranberries
- fresh rosemary (about 4-6 sprigs)
- 1/2 cup organic cane sugar
- 1/2 cup water
- 1-2 cups sparking sugar
INSTRUCTIONS
Sugared Cranberries + Rosemary
- If you're decorating your cake with sugared cranberries and rosemary, make these first.
- Place ½ cup granulated sugar and ½ cup water in a small saucepan.
- Stir together while heating over medium-high heat.
- Continue to stir occasionally until sugar dissolves and mixture begins to boil.
- Remove from heat and add the cranberries (you may have to do this in a couple different batches)
- Allow the cranberries to sit for 4-5 minutes in the sugar water mixture.
- Using a slotted spoon, remove cranberries from the saucepan and place on parchment paper for 10 minutes (making sure they aren't touching).
- Repeat with other cranberries and the rosemary sprigs.