I love the holidays for many reasons, but one of the main reasons is because peppermint-flavored everything. Plus, I can eat peppermint on everything at all times and no one bats an eyelash. I also try to get peppermint into as many recipes as possible, and this year I wanted to experiment a bit with some different flavors and textures as well.
The result was this peppermint mocha crumb cake. This cake is incredibly moist, almost to the point of being brownie-like, but the delicious peppermint crumb topping definitely makes it more like a cake. The peppermint flavor is strong, which is how I intended it to be, but the subtle coffee flavor and the rich chocolate do a beautiful job of balancing one another.
I made the cake slightly less sweet than you would imagine a cake to be, but only because the topping is sweet enough to make the cake into a dessert without becoming cloyingly sweet or too rich. The Earth Balance Olive Oil Mayo gives it a slight tang and also lends a hand in keeping the cake moist.
Preheat the oven to 350 degrees. Lightly grease a 9-inch baking dish/cake pan.
To make the cake, whisk the milk, Mindful Mayo, coffee and vinegar together in a bowl and set aside. In a large bowl, mix together the flour, stevia, cocoa powder, baking powder, baking soda, cinnamon, and salt. Add the milk mixture and stir until just combined. Pour into the prepared baking dish.
To make the crumble, in a small bowl, combine the flour, sugar, cinnamon, ginger, salt, and peppermint. Add the melted coconut spread and use your hands to thoroughly work it into the dry ingredients. Spoon on top of the batter, covering the entire area.
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