I love Christmas, I love the decorations, I love Christmas trees, I love cheesy films. I even have a collection of Christmas jumpers, including a vegan one (of course). There is one thing I don’t love, and that’s dried fruit, so traditional Christmas desserts are not something I enjoy. Christmas pudding, Christmas Cake and Mince Pies are things I have never bothered trying to re-create.
A Christmas sweet I can definitely get behind however, is Candy Cane! Mint is one of my favourite flavours all year round, and candy canes are my absolute favourite treat at Christmas. Pair candy canes with chocolate, and I’m in Christmas heaven.
Caster Sugar – 300g
Ripe Medium Avocado – This doesn’t have to be exact. Around 120g – 150g
Self-Raising Flour – 350g
Cocoa Powder – 50g
Vegetable Oil – 150ml
Plant Milk – 200 ml (I used soya)
Peppermint Extract – 3 tsp
Icing Sugar – 100g
Candy Canes – 2
Green and Red colourings – optional
1) Pre-heat oven to 200 degrees (180 for fan assisted ovens)
2) Cream the avocado and caster sugar together – you can do this by hand, but I would recommend using an electric mixer
3) Add in the flour, cocoa powder, vegetable oil, milk, and 2 tsp of peppermint extract
4) Mix well. This cake mix will be very thick. Don’t worry, this is correct
5) Grease and line a 7in/18cm cake tin. You can use a larger cake tin, but this would give you a shallower cake
6) Bake for 45 minutes. Check to see if the cake has cooked by sticking a skewer into the cake. The cake will offer resistance and have a fudgy, not wet, consistency. The cake will firm up further once out of the oven
7) Once out of the oven, leave in the cake tin for 5 minutes
8) Transfer to a cooling rack to cool
9) Mix the icing sugar and 1 tsp of peppermint extract with water. Add the water a teaspoon at a time until you reach your desired consistency. You can, at this point, colour your icing to match your candy canes. Mine were white, red and green, so I split my icing in to three, and coloured one with green colouring, one with red colouring and left one white
10) Ice your cake. I covered my cake with the white icing, and then splashed the green and red icing over the top
11) Crush your candy canes. I do this by putting them in a sandwich bag and smashing them with a rolling pin
12) Cover the cake in candy cane pieces
You can ice this cake differently if you wish. I wanted the peppermint and candy cane to be the star of the show, so kept the icing really simple. A ‘cream cheese’ icing would also work really well.
The joy of this recipe is also how versatile and simple the cake recipe is. Take out the peppermint extract and replace it with vanilla extract and you have a simple and delicious chocolate cake. Switch up the icing. Add in nuts. The choice is yours. You can slice it in to two layers and add in some buttercream. This is a cake with few limitations.