Vegan Chocolate Peppermint Cake

December 16, 2020
The holidays are fast approaching and although they may feel a little different this year due to travel bans and reduced gathering sizes, there is no reason you can’t celebrate with yourself. My favorite way to bring some holiday cheer into the home is by baking seasonal, festive treats to leave out on the counter in the kitchen. I love to put on Christmas music and enjoy the aroma that fills the air while I bake. Chocolate and peppermint are a classic combination and they make the perfect holiday cake by incorporating smashed candy canes on top. I used pure peppermint essential oil in this cake but you can try using an extract by playing around with the amount called for. You could also add some chocolate chips to the batter to make a double chocolate cake if you would like.
chocolate peppermint cake

Vegan Chocolate Peppermint Cake

Recipe Type: Sweets
utensils YIELDS 8-12 servings
herb graphic for recipe card
  • 2 tbsp ground flax
  • 5 tbsp water
  • 2 cups cane sugar
  • 1/2 cup melted coconut oil
  • 1 cup almond milk
  • 1 tsp vanilla extract
  • 1/8 tsp peppermint essential oil
  • pinch sea salt
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 cup hot water
  • 1 3/4 cup whole wheat flour
  • 3/4 cup cocoa powder
  • For the frosting:
  • 1/2 cup vegan butter
  • 1/2 tsp vanilla extract
  • 3 cups confectioners sugar
  • 2-3 tbsp almond milk
  • 1/4 cup smashed candy canes to top
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1. preheat oven to 350°F. Grease two 8 inch round cake pans.

2. Add ground flax and water to a large bowl. Mix to create a flax egg.

3. Add the sugar, oil, milk, and extracts to the bowl with the egg and mix well.

4. Add the salt, baking powder, and baking soda and whisk together.

5. Stir in the hot water.

6. Add the flour and cocoa powder and mix until incorporated.

7. Pour into greased cake pans and bake for 30 minutes.

8. While cake is baking, prepare frosting. Add the butter to a mixing bowl and beat with a mixer until fluffy. Add the vanilla extract and beat in.

9. Adding 1/2 cup at a time, add the sugar. Beat on medium high.

10. Add almond milk to give desired consistency.

11. Remove cake from oven, let cool, and frost. Top with smashed candy canes.

Also by Lauren: Sweet & Savory Orange Cranberry Crostini

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Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


always stay inspired!