The holidays are finally upon us! If the christmas music hasn’t yet gotten to you, kids howling over toys, and the stress of all the shopping will be sure to do the job. Oh the joyous Christmas season. Fight back against selfish consumerism this year by baking gifts! Nothing gets me into the holiday spirit quite like stuffing loved-ones faces with delicious, homemade baked goods. I needed a recipe that would reflect my love for this winter season. What flavor (or flavor combination) would be able to convey that sort of emotion??
Mint? Mint aaand… chocolate, perhaps?
Introducing a Vegan Peppermint Whoopie Pie Recipe perfect for the holiday season!
These babes are adapted from my grandmothers famous classic whoopie pie recipe, with a festive vegan twist! Dense, moist chocolatey goodness make up the cake that is then generously filled with creamy, mint buttercream and sprinkled with crushed candy canes (completely optional). The addition of food-grade (very important!) peppermint essential oil delivers a superb mint flavor that is literally the icing on the cake. It goes along with the rich chocolate almost too well, becoming somewhat of a peppermint patty… cake! Nothing serves quite as much Christmas nostalgia as a creamy chocolate treat with just the right amount of mint.
As festive and delicious as you want them to be!
In my test kitchen for this vegan whoopie pie recipe, I wanted to ramp-up the holiday-factor to an “11”. I bought a box of organic, vegan candy-canes and furiously beat them with my rolling-pin. Unhappy with size inconsistency, I gave up and instead threw them into a coffee grinder with amazingly fast results. I played with mixing the iridescent powder into the frosting, resulting in a gross, goopy mess. I finally opted for dusting the tops, for a nice wintery-powdered look.
As pretty as it looked, the mint flavor from the candy wasn’t as strong as I’d like and would skip this step next time. Feel free to experiment as desired! Omitting the mint will simply deliver a delicious, classic whoopie pie recipe sure to please.
Following a chocolate layer cake recipe can be a daunting task.. trust me! In my test kitchen this week, I had to scrap several full cakes due to improper taste, texture, or size. It sucks to be a perfectionist. Fortunately, going through all this trial and error, I was able to create the most fool-proof vegan chocolate layer cake recipe to date! Easy to follow, easy to recreate, this beauty can be used for any occasion cakes are needed (when are they not!?)
Check your ingredients before departing on your chocolate layer cake recipe adventure!
After almost ruining two cakes, I started to question what I was doing wrong.. My cakes weren’t rising, or they would rise and then sink halfway through baking. I’ve made plenty of cakes before, but it felt as though I was brand new to the science. After doing some research, I discovered that my baking powder had gone stale! When mixed with water, instead of a violent bubbling I got a sad-looking fizz. Who knew it has to be replaced within a year!? That would explain my recent bad-luck with sinking cakes, the powder wasn’t active enough to help them rise! The phrase science of baking is no joke! Everything must be in perfect sync for the baked good to turn out flawlessly.
On to the real fun! And by fun, I mean the chocolately realness that is this cake.
Rich, indulgent, moist, decadent.. I can go on forever about this chocolate layer cake recipe. After many disappointing batches, this cake was everything I could have hoped for. I used my all-purpose buttercream to decorate this beautiful work of art, along with fresh, organic strawberries and raspberries for a nice pop of color! Perfect for any occasion, I purposefully chose the red berries for a nice holiday-feel. Leave them or change it around for an all-reason cake! Birthday? Cake. Bat Mitzvah? Cake. Family reunion? Being so deliciously distracting, this cake could very well be your only escape from your aunt’s favorite game of 1,000 questions.