This vegan chocolate peppermint cake is a festive Christmas dessert that's rich, chocolatey, and perfectly minty. It's easy to make, full of holiday flavor, and topped with a simple buttercream frosting and crushed candy canes.

A square slice of chocolate cake with vanilla frosting topped with crushed peppermint candy canes.

If you're looking for a delicious and unique holiday dessert, this vegan chocolate peppermint cake is a must-try. It pairs rich chocolate with a refreshing hint of peppermint for the perfect balance of flavors.

To top it off, I used the simple buttercream frosting from my gingerbread cake, which balances the rich chocolate and cool peppermint flavors. A sprinkle of crushed candy canes adds additional peppermint, a pleasant crunch, and a festive Christmas touch.

Cake Ingredients

Here are the ingredients you'll need to make this vegan cake. I've also included a few notes for each ingredient to help with substitutions and best results.

Bowls of ingredients to make chocolate peppermint cake.

Notes and Substitutions

All-Purpose Flour - Any brand will work. For a gluten-free cake, use a 1-to-1 gf baking flour.
Cocoa Powder - For best results, use unsweetened cocoa powder. For a richer chocolate taste, use dark cocoa powder or unsweetened Dutch-processed cocoa powder.
Plant Milk - I used plain unsweetened almond milk, but you can use what you have on hand.
Sugar - Any granulated vegan sugar is fine. I used organic cane sugar.
Maple Syrup - This adds moisture and a natural sweetness. If needed, replace with granulated sugar.
Oil - Refined coconut oil is my go-to because it has a neutral flavor, but you can use any neutral baking oil you have.
Baking Powder - This is a key leavening agent for cakes. It give this cake a light, soft, and fluffy texture.
Baking Soda - This also helps the cake rise, giving it a tender crumble and ensuring it bakes up airy rather than dense.
Vanilla Extract - Use a good-quality pure vanilla extract for the best flavor.
Peppermint Extract - This is where the cake gets most of its peppermint flavor from. Some brands are stronger than others, so adjust to your liking if needed.
Salt (not pictured) - A pinch of any salt you have in the pantry is all you need.

Buttercream Frosting Ingredients

These are the ingredients you'll need to make vegan frosting, along with the crushed candy cane topping.

Bowls of ingredients to make buttercream frosting.

Powdered Sugar - Forms the sweet foundation of the frosting. Any brand of powdered sugar will work.
Vegan Butter Stick - Adds rich flavor and creates the creamy base of the frosting. I prefer Miyoko's European-Style vegan butter to help maintain a bright white color, but any vegan butter stick works well.
Plant Milk - Any plain, unsweetened dairy-free milk works, such as almond, oat, or soy milk.
Vanilla Extract - A high-quality pure vanilla extract provides the best flavor.
Candy Canes - Crushed peppermint candy canes add a minty flavor and crunchy texture, making this cake extra holiday-worthy. Most peppermint candy canes are vegan. I used Yum Earth, but Whole Foods 365 is also a great option.

How to Make the Cake and Frosting

Start by preheating your oven to 350ºF and gathering all of the ingredients. Prepare the baking dish by lightly greasing it with oil or nonstick spray, then line it with parchment paper, allowing some overhang for easy removal (as shown in step 6). Use clips to hold the parchment in place if needed.

A glass bowl with flour, sugar, salt, cocoa powder, baking soda, and baking powder.

1. In a large bowl, sift in 1 ½ cups all-purpose flour and ⅔ cup cocoa powder. Then add ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and a pinch of salt.

Dry chocolate cake ingredients mixed in a glass bowl.

2. Mix the dry ingredients until they are fully combined.

Wet ingredients poured into a glass bowl of dry ingredients.

3. Pour the wet ingredients into the bowl: 1 ¼ cup dairy-free milk, ⅓ cup melted coconut oil, 4 tablespoons maple syrup, 1 teaspoon peppermint extract, and 1 teaspoon vanilla extract.

A hand using a whisk to mix chocolate cake batter in a glass bowl.

4. Using a whisk, gently mix the batter until just combined, being careful not to overmix.

A glass bowl of mixed chocolate cake batter with a whisk.

5. The batter should be smooth, with no dry pockets remaining, as shown above.

6. Transfer the batter to your prepared baking dish. I used a 7x11-inch dish, but an 8x8-inch pan will work as well.

7. Bake at 350ºF for 18-23 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.

Hands frosting a chocolate cake with an icing spatula.

8. To make the frosting, add the butter to a mixing bowl and beat with a hand mixer until smooth. Add half of the powdered sugar along with 1 tablespoon of plant milk and blend until well combined. Gradually mix in the remaining powdered sugar, adding more plant milk as needed, until the frosting is thick but spreadable. Spoon the frosting over the cake.

9. Use a spatula to spread the frosting evenly over the cake.

Chocolate peppermint cake with buttercream frosting, and topped with crushed candy canes.

10. Place 2-3 candy canes in a ziplock bag and seal it. Use a rolling pin or the bottom of a heavy pan to gently crush them into small pieces. Sprinkle the crushed candy canes over the frosting immediately, as they can become sticky and clump together if left in the bag for too long.

Baker's Tips for the Perfect Cake

Don't Overmix: When combining the wet and dry ingredients, whisk just enough to combine everything with no large pockets of flour. Overmixing can develop the gluten, making the cake dense instead of light and fluffy. It's ok if the batter is slightly lumpy-those lumps will bake out.
Cool Completely Before Frosting: Let the cake cool for 2-3 hours. Frosting a warm cake can cause it to melt or become runny.
Frosting Consistency: The frosting should be thick, but still easy to spread. If it becomes too soft or thin, gradually sift in more powdered sugar until it reaches the right consistency.
Crushing the Candy Canes: Crush the candy canes just before adding them to the cake. Crushing too early can make them sticky. For extra texture, break them into a mix of sizes, from chunkier pieces to a fine dust.

Serving and Storage

Below are a few helpful tips for serving, storing, and freezing this vegan cake to keep it fresh and delicious.

To Serve: This cake makes a great holiday dessert. Enjoy it topped with crushed candy canes, or replace them with red and green sprinkles. Serve it on its own or paired with a warm drink like coffee, tea, or hot chocolate.

To Store the Cake: Store the cake in an airtight container, such as a cake carrier. It will keep at room temperature for up to 4 days or in the refrigerator for up to 7 days.

To Freeze: The unfrosted cake freezes well. Wrap individual slices or the unfrosted cake tightly in plastic wrap, then place in a freezer-safe container or ziplock bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before frosting and decorating.

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