I have a new holiday-inspired recipe I’m calling NOELpolitan Cake with three distinct holiday flavors combined into one luscious cake. Just like a Neopolitan cake combines chocolate, strawberry, and vanilla, I designed this NOELpolitan cake with three layers: Cocoa Chocolate, Cranberry/Cherry Mint, and Eggnog. It’s topped off with a holiday-themed Eggnog Buttercream Frosting. Surprise family and friends with some holiday vegan cheer of your own!
I love layer cakes. Is there anything better in this world? Well, maybe the soft, sweet smell of your baby’s breath while she’s looking into your eyes and smiling for the first time. *Sigh*
But other than that, I think layer cakes come in a strong second.
I recently made a layer cake that rocked my world. Oh yes it did!
I was inspired by the flavors of the holiday season – egg nog, mint, and cocoa. I figured why not have them in vegan form…in a cake?
I’m not a fan of the “less is more” credo…unless you’re talking about golf. And who talks about golf? So I say phewey with that! More is More is the way I look at it! (Although I reserve the right to change my opinion on that when it works to my advantage…)
I began with this crumb layer of icing. Do you see why they call it a crumb layer? It’s kind of crummy! Then I chilled that for awhile and turned it into this.
Another thing to love about layer cakes – they’re so pretty!
Even though the weather is so mild, with this cake on the table it’s finally beginning to look a lot like Christmas around here!
I’ve actually entered the recipe in Earth Balance’s Vegan Vegas Getaway contest.* Check out my original recipe for NOELpolitan Cake there or use an adapted version of it below.
* Please note: Earth Balance has not requested or supported this post.
Bring on the Holiday Cheer!
(You can find my original NOELpolitan Cake recipe on the Made Just Right site.)
- 4 cups Flour
- 3/4 cup Cornstarch
- 1 1/2 teaspoons Baking Soda
- 1 1/2 teaspoons Baking Powder
- 1 1/2 teaspoons Salt
- 3 cups Sugar
- 1 1/2 cups Vegan Butter (aka Earth Balance Margarine), softened to room temperature
- 3 tablespoons Ground Flax Seeds
- 1/2 cup Water
- 2 teaspoons Vanilla
- 1 1/2 tablespoons Apple Cider Vinegar
- 1 cup Melted Dairy-free Chocolate Chips
- 1/2 cup Cocoa
- 1 cup Water
- 1 1/2 cups Earth Balance Soy Nog
- 2 teaspoons Nutmeg
- 2 tablespoons Crushed Peppermint Candies (I mean crushed!)
- 1/2 cup Cranberry Juice (for the pink coloring)
- 1/2 cup water
- 1 cup Frozen Cherries, thawed (for more pink coloring and flavor)
- Eggnog Buttercream Frosting (see recipe below)
- Turn up the heat in the kitchen by warming up your oven to 350F. OK. Now that you’re not freezing to death, prepare three 9″ round cake pans by greasing them and sprinkling with flour.
- In a medium bowl, mix together the flour, cornstarch, baking soda, baking powder, and salt. Stir until well-combined. Set aside.
- In a separate, large bowl, combine the vegan butter and sugar. Use a mixer and beat on medium speed until smooth and creamy. You can do it! Add the ground flax seed, 1/2 cup of water, vinegar and vanilla and take out your aggressions by beating it some more until everything is nice and homogeneous. You know, like Kentucky!
- Add dry ingredients to the wet ingredients and mix some more until everything is nice and acquainted.
- Your batter will be thick and resemble cookie dough more than cake batter. Be patient. All will be revealed to you soon!
- Divide the dough into 3 equal portions disbursed between 3 separate bowls. I used approximately 2 1/3 cups of batter per bowl.
- Chocolate Layer: Pick one of your 3 bowls and add the melted chocolate chips, cocoa and 1 cup of water. Beat with the mixer a minute or so until the ingredients are well-combined. Pour this batter into one of the prepared cake pans.
- Eggnog Layer: Select your second bowl and add the Earth Balance Soy Nog. (You can drink most of the rest for yourself (try to save some for the frosting. I know it’s hard…it’s SO good!) Then add the nutmeg. Use the mixer to blend for another minute or so until the ingredients are well-combined. Pour this batter into the second prepared cake pan.
- Cranberry/Cherry Mint Cake Layer: Select your final bowl of batter/dough and add the crushed peppermint candies, cranberry juice, water, and thawed frozen cherries. Use the mixer to blend for another minute or so until the ingredients are well-combined. Pour this batter into the third prepared cake pan.
- Place all the cake pans in the oven and set your timer for 30 minutes. Just like Santa, don’t be late!
- While you’re waiting, make the Eggnog Buttercream Frosting.
- Once the timer goes off, check the cakes to make sure they’re done. I insert a piece of dried spaghetti into the middle. If it comes out clean, the cake is definitely done. If not, it might need to cook a few more minutes. Once the cakes are done, remove from the oven and allow to cool completely before icing.
- Icing tips: Place the chocolate layer on the bottom and add some frosting on top and spread around. Then place the pink layer next, with some frosting spread across the top of it as well. I added a little cranberry juice to some icing to give the icing below above the chocolate layer a little pink hue. Fun, right? Finally, add a thin layer (called the crumb layer) of that delicious eggnog layer and then chill the came before applying the final layer of icing. Decorate to your heart’s content!
Eggnog Buttercream Frosting
- 1 cup Vegan Butter (aka Earth Balance Margarine)
- 6 cups Powdered Sugar
- 4 tablespoons Earth Balance Soy Nog
- 1 dash Sea Salt
- Combine 1 cup of softened vegan butter with 6 cups of powdered sugar and use that blender again to mix ingredients. It will look like little butter-colored pebbles when you’re done.
- Add the Earth Balance SoyNog (I hope you didn’t really drink it all!), 1 tablespoon at a time, mixing in between additions until you arrive at the right consistency. It should be firm, but not so firm you cannot spread it. Add the dash of salt, stir a little more and you’re ready!
I highly recommend a cheery round or two of Winter Wonderland as you sit at the table with your family enjoying this cake. I can’t imagine a better way to spend the holidays.