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Amazing Vegan Chocolate Peppermint Cake (Gluten Free!)

Vegan Chocolate Peppermint Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking


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!



Vegan Chocolate Peppermint Cake:

  • 350 grams unsweetened dairy free milk + 1 tsp acv, room temperature, mixed before the batter
  • 360 grams oat flour, sifted
  • 75 grams cocoa powder
  • 2 tbsp arrowroot powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 375 grams unsweetened applesauce, room temperature
  • 250 grams coconut sugar or granulated sugar
  • 1 tsp food grade peppermint extract
  • 1 tsp vanilla extract

Vegan Peppermint Vanilla Frosting:

  • 1 cup vegan butter, softened
  • 34 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp food grade peppermint extract
  • Optional: crushed organic vegan peppermint candies


Chocolate Peppermint Cake:

  1. Please read through all instructions before beginning.
  2. Prep: preheat the oven to 350F. Grease and line three 6″ cake pans with cooking oil and parchment paper, and set aside. Measure out all ingredients. Mix together the dairy free milk and apple cider vinegar in a small bowl, and set aside to rest for 5 minutes. This will be called the vegan buttermilk going forward.
  3. Whisk together the dry ingredients: in a medium bowl, whisk together the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda. Set aside
  4. Make the batter: in a large bowl, whisk together the vegan buttermilk, applesauce, sugar, vanilla extract, and peppermint extract. Add in the dry ingredients, and whisk gently to combine the dry ingredients into the wet. Mix until just combined.
  5. Bake: pour the batter into the three prepared pans evenly, and place into the oven to bake for 37-40 minutes, or until a toothpick comes out clean. Remove the cakes from the oven and allow the cakes to cool in their pans for 10 minutes. Then carefully transfer them to a cooling rack to fully cool before frosting. There should be no heat within the cakes at all prior to making the vegan buttercream.

Vegan Peppermint 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 the vanilla extract and peppermint extract, and continue to beat until smooth and fluffy.
  4. Frost your cake!


Cocoa Powder: I recommend using Valhrona cocoa powder for a super rich and smooth chocolate cake. Please do not use cacao powder, as it doesn’t have enough acidity in it to create a good rise in the cake.



  • Serving Size:
  • Calories: 312
  • Sugar: 32.3 g
  • Sodium: 200.7 mg
  • Fat: 10.7 g
  • Carbohydrates: 53.4 g
  • Protein: 3.7 g
  • Cholesterol: 0 mg