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Vegan Chocolate Peppermint Cake

fork slicing cake

5 from 2 reviews

Super fudgy vegan chocolate peppermint cake with a dairy free vegan vanilla frosting for the easiest holiday cake recipe! Gluten free and dairy free, this fudgy chocolate cake is a hit!

Scale

Ingredients

Chocolate Peppermint Cake:

Vegan Vanilla Frosting:

Instructions

Chocolate Peppermint Cake:

  1. Preheat the oven to 350F and grease 3 6″ cake pans with coconut or olive oil.
  2. In a large bowl, melt your chocolate, either via the microwave or heat the chocolate in a saucepan on the stovetop.
  3. Add in the vegan butter or coconut oil, coconut sugar, and unsweetened applesauce, and use a hand mixer to beat everything together until well combined.
  4. Sift in the flour, baking powder, and cacao powder and continue to beat the batter until it’s completely combined.
  5. Start to pour in the dairy free milk, vanilla extract and peppermint extract, and continue mixing until well combined.
  6. Pour the batter into each cake pan evenly, and bake the cakes for 35-40 minutes, or until the toothpick comes out clean.

Vegan Vanilla Frosting:

  1. First begin creaming the softened vegan butter in a large bowl with a hand mixer or stand mixer.
  2. Sift in the powdered sugar (and yes, sift! You don’t want clumps!) in 1 cup increments while continuing to beat the frosting.
  3. Add in a touch of vanilla extract and continue to beat until smooth and fluffy.
  4. Frost your cake!

Notes

  1. Use cacao powder instead of cocoa powder. The flavor will be much richer!
  2. I recommend using Lily’s Sweets chocolate or Pascha chocolate for vegan chocolate brands.
  3. Using either cassava, gluten free 1-to-1 baking flour, or all-purpose works great at the same ratios!
  4. For the gluten free 1-to-1 baking flour, I recommend either Bob’s Red Mill or King Arthur.

Keywords: vegan chocolate peppermint cake, chocolate peppermint cake, easy Christmas cake recipes

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