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Peppermint Red Velvet Cake

Peppermint Red Velvet Cake

Savoring Spoon
Moist red velvet cake wrapped in minty fresh coat!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Course Dessert
Servings 22

Ingredients
  

Dry

  • 3 3/4 cup all purpose flour
  • 3 cups granulated sugar
  • 6 tablespoons cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon kosher salt

Wet

  • 3 cups soy milk
  • 3 teaspoons apple cider vinegar
  • 1 cup canola oil
  • 1 teaspoon of gel food coloring dissolved in 2 tablespoons of water or alternatively 2 tablespoons liquid food coloring
  • 4 tablespoons vanilla extract
  • 3/4 teaspoons almond extract
  • 3 teaspoons chocolate extract*

Frosting

  • 1 1/3 cup non-hydrogenated vegetable shortening room temperature
  • 2/3 cup vegan margarine room temperature
  • 6 cups sifted confectioner's sugar
  • 4 tablespoons soy milk
  • 4 teaspoons peppermint extract

Decorations

  • 1 tablespoon gum paste tinted green
  • 1 tablespoon glittering green sugar sprinkles for trees
  • 3 crushed candy canes
  • assorted glittery sprinkles optional, to make snow glitter
  • 2 snowmen marshmallows

Instructions
 

  • Preheat oven to 350.
  • Grease three 9 inch baking pans by melting about 3 tablespoons of vegan margarine (or butter if not vegan!) in the microwave and brushing it on the pans. Line pan bottoms with parchment paper (I use pre-cut parchment rounds).
  • Whisk the soy milk and vinegar quickly, and set aside for 15 minutes to let it curdle. Meanwhile mix all dry ingredients in a large bowl.
  • Add oil, food coloring, extracts to the soy milk and vinegar mixture. Whisk to combine, and fold wet ingredients into dry. Mix till well combined. A few small lumps is good.
  • Pour batter into the greased and lined cake pans. About 3 cups of batter per pan.
  • Bake at 350 for 35 minutes, until a toothpick inserted to the center comes out clean.
  • Let cool in pan for 20 minutes. Then flip cake out onto cooling racks to cool completely.
  • Meanwhile make frosting. Cream shortening and margarine until creamy and well combined.
  • Sift in powdered sugar. Then add peppermint extract and mix. Add 1 tablespoon of soy milk at a time till achieved desired consistency.

Decorating Tips

  • Once cake is completely cool, level the cake, then frost a crumb coat. Let crumb coated cake set in fridge fro 15 minutes to seal in crumbs.
  • Remove from fridge and finish frosting the cake, pressing down and up on the top of the cake to create the "snow" You'll want a thicker layer of frosting on the top for the fluffiest looking snow.
  • Add crushed peppermint candy canes and snowmen on top.
  • Place glitter trees in the back. See blog post for how to make the trees. Use a wad of frosting behind trees to stabilize them.
  • Sprinkle cake top with sparkling sugar or edible silver stars to make the snow glittery. Sift powdered sugar over top of frosted cake to "make it snow" Enjoy!

Notes

*chocolate extract is hard to find but worth getting because it takes the cake from very good to yum yum yes please three more slices! I recommend going to a specialty store like Sur la Table or Williams and Sonoma to find the chocolate extract. I got mine at Sur la Table. As with extracts in general, buy the nicest extract you feel comfortable paying for, the taste of extracts really come through in vegan cakes.
The cake recipe is adapted from Vegan Cupcakes Take Over the World cookbook's crimson velveteen cupcakes. The frosting recipe and decorations are Savoring Spoon originals.