Friday, December 10, 2021

Eggless Peppermint Cake


This eggless cake with multiple layers of peppermint flavoring is the perfect and apt one for the holidays! This cake is absolutely easy to make and decorate. Fun tip - decorate with kids and have a great family time! Make this for your next holiday get together and make sure to have recipe cards in hand to give to guests, because they will ask for sure!


Now as the weather changes, we are shifting from pumpkins to peppermints! peppermint is a lovely flavor to me. Peppermint flavored chococlate candies, cookies, coffee, cakes, and drinks are quite popular around this time. It is quite soothing and fun, and is a perfect one for the Christmas season! Christmascalories do not count and hence just enjoy the absolute heavenly flavors in this cake!



As mentioned earlier, this cake is easy to make. And decorating it too! Use any peppermint goodies on top after crumb coating, that isn't difficult. The difficult part is sharing the cake! Take my words, this is so delicious that you'd want all of it!


Every year, I bake this cake this season and enjoy with my family and friends. I change the way the chocolates and peppermint treats are placed on the cake. It is just personal preference and based on what I have on hand, and as per the little elves who decorate the cake, the placement of the candies would differ. Change is inevitable in cake decoration too! 

I have used

Spangler Candy canes
Ghirardeli peppermint crunch
Hersheys Candycane Kisses
Andes Peppermint crunch
Candycane candymelts
Ghirardeli peppermint bark snowmen

Lindt peppermint truffles can also be used. Regular peppermint bark too!



I am linking this to Blogging Marathon, Bakeathon 2021 and #HWCG, Thursday Favortite Things, What's for Dinner, and Full Plate Thursday! I am sharing Christmas Meals for Blogging Marathon and this cake is a perfect one for any Chritmas celebration feast!


We are sharing #WinterCakeBake in our Healthy Wellthy Cuisine Group for #120th theme. I am sharing this festive cake for the event. What can be more apt than this for the season!


Update: added the blurb.

Some tips:
  • Refrigerate the cake while frosting. This helps in even crumb coating
  • Keep strips of parchment paper underneath the cake that can be pulled out easily. This helps with a neat finish for the frosted cake. Also, the clean up of the cake board around is less and hence a breeze.


  • This is a two-layer cake. Each cake can be divided into two slices to make a four layered cake. In that case add one half portion of the frosting ingredients to frost the layers.
  • This cake can also be done using condensed milk. Replace a cup of milk and a cup of sugar with one 14-oz can condensed milk. This works amazing too!
  • Decoration with lots of peppermint flavored treats is optional. You can stick with one or use as many as you wish.


My blog has a collection of tasty eggless cakes and here are a few:






Ingredients

All-purpose flour - 2 and 1/4 cup
Torani peppermint syrup- 1/2 cup
Milk 1 and 1/3 cup
Apple cider vinegar - 2 tbsp
Baking powder
Baking soda
Dixie crystal sugar - 1 cup
Butter - 1 stick or 1/2 cup
Salt - 1/4 tsp


Frosting

Heavy cream - 3 cups
Peppermint extract -1 tsp
Confectioners sugar - 3/4 cup

Decorations

Spangler Candy cane - 12
Andes Peppermint crunch - 8 
Peppermint Kisses - 14
Peppermint bark snowmen - 2
Candycane Candymelts - 1/2 cup
Peppermint crunch bits - 2 tbsp

Method

For the cake

Preheat oven to 350 degrees F.

Mix the flour, baking soda, baking powder, and salt. set aside.


Cream butter and sugar. Add the Torani peppermint syrup and milk. Beat. The mixture will resemble curdled but will turn out fine in the next step. Add the flour in three to four batches and mix well.


Add the apple cider vinegar, beat well and divide and pour into two 9-in pans.


Bake for 26-27 minutes or until the inserted toothpick comes out cleam.


Cool for 10-15 minutes. Remove from the pan and cool completely. 


For frosting

Crush 4 peppermint candies and the Ghirardeli peppermint crunch bits.


Beat the cream, confectioners sugar, and peppermint extract until stiff peaks. Reserve a cup of this for piping. 


Place a layer of cake on a cake board or cake stand. Add one-third of the icing evenly all around with a piping bag. Sprinkle one tablespoon of crushed peppermint candy and Ghirardeli crushed peppermint crunch.


Place the next layer of cake on top.


Use another one-third to do crumb coating and then final layer of icing. Keep the cake in regrigerator while doing this step as it helps to get an even icing layer and finish.


For decorating:

Sprinkle the remaing crushed peppermint candy on the sides of the cake reserving a little to sprinkle on top. Plave the peppermint candy and crunch as per wish. These are placed alternatively along the sides. Pipe on the bottom and top edge of the cake with reserved frosting. Add peppermint kisses and place the snowmen. 


Slice and serve.


11 comments:

  1. This looks absolutely delicious. We have egg allergies in our family, so I just love recipes like this. And, this one looks so amazing. I'll be featuring it at the TFT link party, starting tomorrow. Thanks for sharing!

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    1. Glad to hear, Pam! Excited! Thanks for hosting!

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  2. Wow amazing! Cake looks so gorgeous. I am sure this peppermint flavoured cake tastes divine. Loved the decoration idea. Fabulous share.

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    1. It tastes absolutely divine! Thanks, Sujata!

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  3. Wow the cake has turned out so good..your elaborate decoration surely looks so well done Radha..

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  4. Wow, the cake looks too good.

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  5. Cake looks stunning and perfectly decoration. Thanks for the detailed steps.

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  6. Wow! Such a beautifully decorated cake this is. Love the flavors.

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  7. Wow this looks stunning . so perfectly done cake

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  8. This looks absolutely stunning and loaded with a flavor that is such a hit with kids... Beautiful bake!

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  9. The cake looks gorgeous Radha. So beautifully decorated. It also has a lovely crumb. Perfect for people looking for eggfree recipes.

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