I am deep into a “Succession” binge (YOU SHOULD WATCH IT!!) and sugar high on cake as I write this – just in case you have anything fun going on this weekend that you need a big cake for!
I asked on insta-stories what kind of cake Coco and I should bake the other day and the overwhelming answer was Chocolate Candy Cane Cake.
Because Coco is homeschooled, she usually finishes school early and then we can do fun projects or field trips in the afternoons. This is basically the best after-school project ever, right?! We have been wanting to make the perfect Christmas Cake for a few weeks and we finally got it together this afternoon.
Super moist chocolate cake is sandwiched between two layers of candy cane frosting. And then the whole cake is frosted in a shiny, creamy chocolate frosting. A sprinkle of crunchy, minty candy canes is an awesome addition to the whole thing and not to mention that the cake is so pretty!
This was definitely a crowd pleaser- I came home and found my dad and Pete devouring the cake and that was after the kids had gotten into it. So a good sign all the way around!
Have fun making it and of course all of the decorating is up to you- add sprinkles, add more candy canes, pipe at will!
- Chocolate cake
- 2 cups non-dairy milk
- 2 tablespoons apple cider vinegar
- 2 ½ cups gluten-free all-purpose baking flour ( I used bobs red mill brand in a dark red bag)
- 1 cup dark cocoa powder
- 1 tablespoon xanthum gum
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups sugar
- 1 tablespoon vanilla extract
- ⅔ cup vegetable oil
- Candy Cane Frosting Filling
- 1 cup butter flavored shortening or vegan butter
- 3 cups powdered sugar
- ¼ cup non-dairy milk
- 2 teaspoons vanilla extract
- 1 cup crushed candy canes
- Chocolate Frosting
- 1 cup butter flavored shortening or vegan butter
- 3 cups powdered sugar
- 1 cup cocoa powder
- ¼-1/3 cup non-dairy milk
- 6 ounces mini candy canes (40). Reserve 8 candy canes for the top and crush the rest in a ziploc bag with a rolling pin and set aside.
- Sprinkles if desired
- For the Cake:
- Preheat the oven to 350 degrees. In a small bowl, combine the milk and the vinegar and set aside.
- Prepare three 8-inch pans with coconut oil spray and a round of parchment paper in the bottom of the pan.
- In the bowl of a standing mixer fitted with a whisk attachment, combine all of the dry ingredients. Add the oil, vanilla and the non-dairy milk and whisk until smooth and fluffy.
- Divide the batter into even thirds and smooth the top of each cake layer with a wet offset spatula. Bake the cake layers for 25 minutes and then remove to cool on cooling racks.
- For the Candy Cane Frosting, in the bowl of a standing mixer fitted with a whisk attachment, combine all of the butter and powdered sugar and vanilla and milk and beat until smooth. Add the candy canes and mix well. Add a thick layer of the Candy Cane Frosting between the two layers of cake.
- For the Chocolate Frosting, in the bowl of a standing mixer fitted with a whisk attachment, combine all of the butter, powdered sugar, cocoa powder, vanilla and milk and beat until smooth and shiny. Coat the cake with a smooth layer of the chocolate frosting and then I put 1 cup of the frosting into a piping bag and did 16 frosting florets around the outside edge. Press the crushed candy canes into the side of the cake. Place the 8 whole mini candy canes into the florets and add some white sprinkles to the top if desired.
- Slice and serve!
Print Recipe
So which ingredients are for the cake, and which are for filling, and which are for frosting – the list doesnt show and directions arent specific. Would love to make this
Hi Maggie- I am sorry you feel that the instructions are not clear. Each set of ingredients is under the header of that component. Example—
Chocolate Cake:
ingredients follow it
The same in the instructions. If you have a specific question, I am happy to help.
Hi Heather – can I use regular flour instead of gluten free? If so do I use the same quantities? Also same for dairy – can I use regular butter and milk in the same quantities? My little guy is allergic to eggs and wants me to make this for his birthday this week. Thank you!!!
Yes Carly- It should still be great. Of course, omit the xanthum gum!
Thank you for this recipe! It was delicious and is a beautiful and impressive cake as well!
Hey there neighbor! Happy new year! Just wanted to say thanks for this amazing recipe. The boys and I stumbled upon it the other day when we were searching for vegan cakes. So much fun making this with kids! (They were most excited to smash the candy canes lol.) Anyway, our cake didn’t nearly look as beautiful — more like a Nailed It version haha — but it tasted INCREDIBLE. xoxo
This cake is incredible!! I made it for a birthday so I used chocolate chips instead of candy canes. Rave reviews from everyone. Thank you so much!!
Would the leftover cake keep at room temperature or should I wrap/cover it and refrigerate it? Also, curious if you have a particular favorite vegan butter for these types of applications–I’ve used Miyoko’s but for being reasonably soft in texture it doesn’t seem very pliable and seems to like to crumble rather than really smear, unsure if it would really whip up to a frosting consistency? But I haven’t tried it for fear of wasting a bunch of it if it doesn’t perform.
I leave it at room temperature because the fridge dries out GF baked goods so severely. I guess in our house it goes fast LOL! I usually keep it under a cake dome for an extra day or two- but otherwise use plastic wrap. Miyokos tastes the best and will make a good consistency if at room temperature, but Earths Best has the best frosting texture.
This looks delicious! What non-dairy milk do you use? Would oat milk or cashew milk work?
Either! I usually use oat!