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

1. If you're decorating your cake with sugared cranberries and rosemary, make these first.
2. Place ½ cup granulated sugar and ½ cup water in a small saucepan.
3. Stir together while heating over medium-high heat.
4. Continue to stir occasionally until sugar dissolves and mixture begins to boil.
5. Remove from heat and add the cranberries (you may have to do this in a couple different batches)
6. Allow the cranberries to sit for 4-5 minutes in the sugar water mixture.
7. Using a slotted spoon, remove cranberries from the saucepan and place on parchment paper for 10 minutes (making sure they aren't touching).
8. Repeat with other cranberries and the rosemary sprigs.