Vegan Chocolate Peppermint Cake
This easy-to-make vegan cake pairs rich chocolate with a refreshing hint of peppermint. It's topped with a simple buttercream frosting and a sprinkle of crushed candy canes for a delicious holiday dessert.
Servings: 9 slices
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour sifted
- ¾ cup granulated sugar
- ⅔ cup cocoa powder sifted
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- A pinch of salt
Wet Ingredients
- 1 ¼ cups dairy-free milk
- ⅓ cup melted coconut oil use refined for a neutral taste
- 4 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract (see note #2)
Buttercream Frosting
- 2 ¼ cup powdered sugar
- ¼ cup vegan butter stick
- 1-2 Tablespoons dairy-free milk
- 3-4 crushed peppermint candy canes
Instructions
For the Cake
- Preheat the oven to 350ºF and gather all of your ingredients. Lightly grease a 7x11-inch or 8x8-inch baking dish with oil or nonstick spray, then line it with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until fully combined.
- Add the wet ingredients to the bowl and gently whisk until just combined, being careful not to overmix. Pour the batter into your prepared baking dish and smooth it out evenly.
- 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.
For the Frosting
- Add the vegan butter to a mixing bowl and beat with a hand mixer until smooth. Add 1 cup of powdered sugar and 1 tablespoon of plant milk, then mix until combined. Gradually mix in the remaining powdered sugar, adding more plant milk if needed. The frosting should be thick but easy to spread.
- Spoon the frosting over the cooled cake and use a spatula to spread it evenly.
- Place 2-3 candy canes in a ziplock bag and seal it. Gently crush them with a rolling pin, then immediately sprinkle the crushed candy canes over the frosting.
Notes
- Cocoa powder: For a richer chocolate flavor, use Dutch-process cocoa powder.
- Peppermint extract: The strength of peppermint extract can vary by brand. Use ¾ to 1 teaspoon in the cake, depending on your preference. I've tried it with both amounts and found them equally delicious.
- Frosting: For an extra peppermint kick in the frosting, add ¼ teaspoon peppermint extract.
Nutrition
Serving: 1 slice | Calories: 672kcal | Carbohydrates: 123g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Sodium: 270mg | Fiber: 4g | Sugar: 81g
