Preheat oven to 350 degrees F and grease two 8-inch cake pans and line them with parchment rounds 2. Pour 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.3. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.4. add the oil, applesauce, vanilla, peppermint and almond milk/vinegar mixture. Mix on medium speed with a hand mixer until well combined. 5. Lower the speed and carefully pour in the hot coffee, continuing to mix into the cake batter until combined.( fresh brewed is best)6. Divide the batter evenly between your cake pans.( I use a spoon to gauge how much batter is in each pan) Bake for 40 minutes, or until a toothpick inserted in the center comes out clean 7. once cakes are completely cooled, carefully remove the cakes from the pan 8. cut off any tops of cakes to make them more level when stacking them. you can also make them a bit smaller but be careful not to cut too much off
FOR THE FROSTING & DECORATING
In a large bowl, mix the vegan butter with an electric mixer until creamy. Gradually add the powdered sugar, about 1/2 cup at a time, until all the powdered sugar is mixed in.With the mixer on low-medium speed, add the non-dairy milk, 1 tablespoon at a time. Add the vanilla and peppermint as well, and increase the speed to high. Beat for about 30 seconds, until light and fluffy.If the frosting seems too thick, you can add more non-dairy milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.Frost the cake and decorate with crushed candy canes as desired. I like to put a sprinkle of crushed candy canes in the middle layer of the cake as well. Enjoy!