Peppermint Mocha Cake
Four layers of moist peppermint chocolate sponge layered with creamy coffee buttercream. Wrapped in whipped chocolate ganache and decorated with sweet minty candy canes it’s the perfect cake for the holidays.
Peppermint Mocha Cake
Here’s Why You’ll Love This Peppermint Mocha Cake:
It combines rich roasted coffee flavours with refreshing minty notes and moreish chocolate for all the flavour of one of the most popular Christmas drinks.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cakes is self raising flour, in combination with levelling agents (trust me!)
Light Brown Sugar and Caster Sugar: a combination for the perfect level of sweetness and moist crumb
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Coffee: adding warm coffee intensifies the rich bold flavour of the cake.
Peppermint extract: adding just a teaspoon will give that fresh minty pop of flavour, however add as much or as little as you want!
Swaps and Substitutions:
Dairy Free Double Cream - Dairy alternatives such as heavy cream and double cream can be used in both the cake and the frosting.
Unsalted Dairy Free Butter – Dairy alternatives can be used, as well as salted butter.
Oil - any flavourless oil can be used in this recipe. You could also use olive oil however this will change the taste of the cake.
Recipe