Vegan Chocolate Cake

For the Cake:

1. Grease and line with parchment paper two 8″ cake pans.
2. Preheat oven to 350 degrees Fahrenheit.
3. In a large bowl, combine the flour, cocoa, baking soda, and salt.
4. In a medium bowl, combine the coffee, oil, brown sugar, and extracts.
5. Pour the wet ingredients into the dry ingredients and whisk together until no lumps remain. Be careful not to overmix.
6. Bake for 30-35 minutes, or until a knife comes out of the middle clean.
7. Run a sharp knife around the edge of the cake and pan. Let the cake cool for 15 minutes in the pan.
8. Turn the cake out onto a wire rack and let rest until completely cool.

For the Whipped “Cream”:

1. Bring soy milk and coconut oil to the same temperature. Do NOT use refrigerator-temperature soy milk and hot coconut oil. The ideal temperature is room temperature or slightly warmer for both.
2. Blend the oil and soy milk together in a blender until the mixture is a bit frothy.
3. Chill the mixture in the refrigerator for at least 4 hours, but ideally overnight.
4. In the bowl of a stand mixer with a cold bowl and whisk attachment, whisk the extracts, sugar, and oil/milk mixture until stiff peaks form. Note that this will take significantly more time than dairy cream.

For the Assembly:

1. Trim the cakes so that the tops are flat.
2. Dollop and spread half of the whipped cream on top of the first layer.
3. Add the second layer of cake.
4. Dollop the remaining cream on top of the cake and spread it evenly. Top with crushed peppermint candies and vegan ganache ( 12 oz vegan chocolate plus 1/4 cup soy milk heated in a microwave and then whisked together).