Vegan Chocolate Peppermint Cake
What are you gifting everyone this year!? Have you finished your holiday shopping?
I’ve talked about this before on here, but my criteria for gifts goes something like this: needs to be edible, or DIY or a book. I’m constantly amazed by how much stuff that we have, even as someone who consciously tries to reduce stuff. Therefore, when it comes to the gifts that I give (and want to receive) edible is usually best. Though, BL, if you are reading this please know massage gift cards are also most appreciated.
Who doesn’t love a beautiful bottle of wine? Or a batch of homemade gingerbread muffins? Or cookies? Or this dreamy chocolate peppermint loaf cake?
I’ve got a serious thing for chocolate and peppermint this time of year. The moment the weather started getting cooler in St. Louis this Fall, I was making a version of these chocolate peppermint cookies.
Have you tried them yet? They are incredible and perfectly rich! For the few holiday parties that we’ve already attended, I’ve usually got a batch of those tucked into my coat for the hostess.
Then I started thinking about other ways I love chocolate and peppermint together and couldn’t get the idea of a fudge cake out of my head. The perfect thing to sip with coffee, hot chocolate or an ice-cold glass of Pacific Food‘s oat beverage. YUM.
Why Oat Milk is Best for Baking
I’ve mentioned this a few times before, but if you haven’t tried using oat beverage in your baked goods before, then you are missing out! Oat is my preferred baking non-dairy milk for a few reasons.
One, oat beverage is higher in carbohydrates than other plant-based beverages and that’s a good thing. The reaction behind every golden brown baked temptation is known as the Maillard reaction. Catalyzed by the heat in the oven, reducing sugars with amino acids (protein!) yields a golden brown exterior and that characteristic ‘something is baking‘ aroma.
How to make it happen
You need two things in order for this to happen: sugar, usually in the form of sugar in the recipe and/or ingredients like milk, and protein, usually in the form of milk or eggs. Side bar: This is why when you swap in artificial sweeteners for baked goods the color is off.
It’s also why, in making vegan baked goods, removing both protein (eggs/milk) and reducing sugar can lead to pale baked goods. Tastes fine, but the color is off. That’s where Pacific Food’s oat beverage comes in! Oat beverage is naturally higher in carbohydrates than almond, making it a superior choice to getting a beautiful golden brown color and ‘baked good’ flavor.
Since having this ah-ha realization after one-too-many pale vegan cupcakes, cookies and cakes, I’ve fully converted to oat beverage! And, I think you should too.
You can find Pacific Food‘s oat beverage at most grocery stores, Whole Foods, online and directly on the Pacific Food‘s website. I also love that Pacific Food’s oat beverage is free from carrageen and has added Vitamin D.
I’m making this chocolate loaf LIVE on Pacific Food’s Instagram stories THIS Friday, December 14th. Please tune in! I’m sharing this recipe ahead with you so you’ve got time to gather the ingredients and then we can make it live together.
Start thinking about who you’d want to give this to. I know there is someone in your life who would love a beautiful, chocolate peppermint loaf cake.
To gift, just wrap in parchment or wax paper and add a bow if you’re feeling festive! Maybe a carton or two of Pacific Food’s oat beverage to go alongside?
Vegan Chocolate Peppermint Cake
Equipment
Ingredients
Chocolate Peppermint Loaf Cake
Chocolate Glaze
- 1 1/2 cups powdered sugar
- 2 teaspoons cocoa powder
- 2 tablespoons Oat Milk
- 1/8 teaspoon salt
- crushed candy canes for topping, optional
Instructions
- First, preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan.
- Sift together the flour, sugar, cocoa, baking soda and salt in a large bowl and set aside.
- Then, add the oil, peppermint, vanilla, vinegar and oat beverage together and mix until smooth.
- Next, add the wet to the dry and stir together until well combined, then pour into the prepared pan and bake for 50-52 minutes or until a toothpick just comes out clean. Don’t overbake! Remove from oven and allow to cool.
- Then, whisk together the powdered sugar and salt together with the cocoa powder in a small bowl. Slowly drizzle in the oat beverage and whisk until very smooth and creamy, adding 1 teaspoon more oat beverage as needed.
- Finally, remove the cooked loaf from the pan and drizzle the glaze over and let harden.
- To gift, wrap in parchment paper and tie with twine!