Chocolate Peppermint Cake… enough said.  This cake is rich, decadent and extremely festive.  Every year I count down the days until Peppermint Mochas and Peppermint Hot Chocolates (dairy & soy free, of course!) are available in the coffee shops.  I love the flavor combination, so I made the holiday drink into a cake.  Enjoy!

  • 1 box Lillabee Yellow Cake Mix
  • 1/2 c + 1 T sugar (in addition to sugar already in lillabee cake mix box)
  • 3/4 cup milk (rice/almond)
  • 2 tsp apple cider vinegar
  • 1 tsp peppermint or vanilla extract
  • 6oz cold coffee
  • 3/4 cup oil
  • 2 eggs
  • 3/4 cup sifted cocoa powder
Preheat oven to 350 degrees F and spray two circular 8-inch cake pans with canola oil.
Combine all liquid ingredients in a bowl and mix (oil, coffee, eggs, milk, vinegar, peppermint extract).  In a separate bowl, sift the cocoa into the Lillabee flour mixture.  Add the sugar to the flour mixture and stir to combine.  Then slowly add the dry ingredients to the wet ingredients in 3 additions.  Make sure all is thoroughly mixed and scrape down sides when necessary.
Pour the batter equally into the two cake pans and bake for about 30 minutes, or until a toothpick comes out clean.  Once the cake is cool, make the Lillabee gf/df “butter cream” frosting recipe, but substitute peppermint extract for the vanilla extract.  Spread the frosting in between the two cake layers and on top.  Sprinkle crushed candy canes on the top of the cake and enjoy!