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Is it too early to start with the Peppermint craze? I don’t think so!
This cake is sheer Winter joy. The cake itself actually tastes like sugar cookies and is light and fluffy. My whole house smelled like a holiday Scentsy while the layers were baking! The icing is a whipped cream cheese frosting with a perfect hint of peppermint. It tastes just like a candy cane and will be the perfect addition to your holiday menu. I can see this cake pairing well with a glass of rich hot cocoa.
The cake itself is simple to make even though it uses two flours. I find the combination of coconut and almond flour makes for a more airy cake with a traditional texture. I added collagen to bulk it up and add a little extra protein. I used an almond meal because that’s what I had on hand, but I’m guessing that a finer ground almond flour would make this cake even better. It’s a bit difficult to see in the pictures, but I garnished the top of my cake with some erythritol, which gives a crystallized sugar look to the top.
I made mine into a layer cake using 2 9-inch cake pans because I was dying to try some that I had been gifted, but you can use a 9×13 inch pan to make this a sheet cake if you’d like.
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