The Best Vegan Chocolate Peppermint Cake

A vegan chocolate peppermint cake enrobed in luscious non-dairy chocolate peppermint ganache—this cake is perfect to serve during the holiday season. The addition of hot water to the cake batter allows the cocoa to bloom which creates a deep, rich flavor. Instead of a chocolate buttercream frosting, the cake is topped with a very simple three ingredient chocolate ganache. It's chocolatey, minty and fudgy without being too sweet.

This recipe was originally posted in 2017, and has been updated to include more information and helpful tips.

Ingredient Notes & Substitutions

For the full list of ingredients, please visit the recipe card below. Here is a list of the main ingredients along with any notes and substitutions. 

Flax Meal & Water: The mixture of flax meal and water is essentially an egg substitute (sometimes referred to as "flax eggs") which helps bind the cake ingredients together. Flax meal made from brown flax tend to gel faster and better than from golden flax

Granulated Sugar: for sweetness and body. I have not tested this recipe with coconut sugar, and can't confirm whether it will work.

Whole Spelt Flour: spelt flour has a slightly nutty taste which really compliments chocolate. You can substitute white all-purpose flour or whole wheat flour, or a 60:40 ratio of all-purpose flour to whole wheat flour if you prefer (I have made this recipe successfully with each).

Dutch process cocoa powder: Not to be confused with cacao powder or regular cocoa powder. Dutch process has been alkalized to reduce the acidity of the cocoa beans. It has a smoother taste and darker colour than regular baking cocoa.

Baking powder & Baking Soda: the leavening agents used to add lift and lightness to this recipe. Do not substitute the baking powder with more baking soda. Because this recipe uses dutch process cocoa, baking soda will not allow the cake to rise the same way baking powder will.  

Salt: to balance and enhance the flavours.

Almond milk: any unsweetened plant-based milk will for for this recipe; oat, almond or soy.

Extra virgin olive oil: olive oil and chocolate enhance one another and will add body, moisture, lightness and depth of flavour. Olive oil is an ideal choice over vegan butter which will make the cake more dense. Any neutral flavoured vegetable oil in equal measure can be used. However, I would not suggest using coconut oil as this will also create a more dense cake.

Vanilla extract: further enhances and deepens the chocolate flavour in this cake.

Hot water: this is used to help the cocoa powder "bloom" which enhances the chocolate flavour.

Full-fat coconut milk: this is used for the chocolate ganache. I would not suggest replacing this with light coconut-milk because the ganache will not set properly.

Semi-sweet Chocolate: This is one of the key ingredients in the ganache, so use good quality chopped chocolate or chocolate chips (sometimes called chocolate morsels).

Pure peppermint extract: to create the classic peppermint flavour in this cake. You can also use food grade peppermint oil, but so do sparingly—the oil is very potent so a few drops goes a long way.

Step by Step Instruction

For the full detailed instructions, please see the recipe card below. The recipe comes together in two stages: preparing the cake base (steps 1-6) and preparing the ganache topping (steps 7-10).

STEP 1: Preheat the oven to 350°F and grease a 10” bunt pan and set aside. 

STEP 2: In a medium bowl, combine the flax meal and water and let stand for 5 minutes or until thickened. Meanwhile, in a large mixing bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt.

STEP 3: To the flax mixture, add the almond milk, vegetable oil and vanilla and stir until combined. 

STEP 4: Pour into the flour mixture (the dry ingredients) into the flax mixture (the wet ingredients) and stir until combined. Carefully pour in the hot water and mix until the batter is smooth.

STEP 5: Pour the batter into the prepared pan and bake for 55-60 minutes or until wooden toothpick inserted in center of the cake comes out clean. Remove from the oven and let cool in the pan for ~15 minutes. 

STEP 6: Using oven mitts, gently and carefully invert the cake pan onto a wire rack to release the cake. Let cool completely.

STEP 7: To a small sauce pan, add the coconut milk and heat over medium stirring frequently until a few bubbles start to form. 

STEP 8: Remove from heat and add in the chocolate pieces and peppermint extract. Stir constantly until all the chocolate is melted and the mixture is smooth and even in consistency. 

​STEP 9: Cool the ganache, stirring occasionally, until the chocolate forms ribbons when drizzled off the spoon (see notes below).

STEP 10: Pour the ganache over the cooled cake and refrigerate for 30 minutes before serving.

Helpful Tips

• Thoroughly grease the bundt pan: this recipe will fit a 10" bundt pan. Because this recipe doesn't contain eggs, it can be more prone to cracking. As such, you must grease every inch of the pan to prevent sticking. Assuming your pan is properly greased, it should come out in one beautiful piece! If you've haven't mastered baking in bundt pans, you'll want to check out my post 8 expert tips for using bundt pans.
• Hot water is essential: hot water allows the cocoa powder to "bloom" which really enhances it's flavour. This step makes chocolate cakes taste rich, fudgy and decadent.
• Use a neutral tasting vegetable oil: this recipe uses extra virgin olive oil, however, I have also made it successfully with regular vegetable oil. Note that full bodied olive oils could alter the flavour of your cake.
• Use a spacious bundt pan: what I mean by this, is you'll want to use a pan that doesn't have small crevices or intricate designs. A simple and spacious bundt pan, like the one pictured in this post, works the best for vegan bundt cakes.
• Wait 10 minutes before inverting: a hot cake is more prone to breaking. As such, place the cake tin on a cooling rack and wait about 10 minutes before inverting. Also, don't extend the pan cooling time otherwise your cake will start to condensate and make it mushy on the outside.

• Use full Fat Coconut Milk: It's important to use full-fat coconut milk to get the right consistency (and don't worry, it tastes nothing like coconut).  

• Use Quality Chocolate: this can make or break a ganache. Quality chocolate makes a big difference in the flavour and texture of the ganache.

• Allow for ample time for the ganache to set: cool the ganache your ganache by placing it in the fridge for 10 minute intervals, stirring well between each interval until a ribbon-like consistency is reached. Once ready, pour the ganache over the top of the entire cake and allow it to drip down the sides.

Serving Suggestions

I love to serve this vegan chocolate peppermint cake as is without any additional embellishments, however, feel free to add crushed candy canes on top of the cake or fresh mint leaves. Additionally, you can serve this cake with dairy-free vanilla ice cream.

Storage

Storage: keep the cake covered in an airtight container in the fridge for up to 3 days.

Frequently Asked Questions

More Chocolate Cake Recipes

This vegan chocolate peppermint cake is one of my more popular recipes. I hope you love it! If you want more chocolate cake recipes, you may also love my popular Double Chocolate Beetroot Cake, Vegan Chocolate Zucchini Cake, Jumbo Chocolate Beet Muffins or my Triple Chocolate Sweet Potato Cupcakes.

If you made my Vegan Chocolate Peppermint Cake please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.

The Best Vegan Chocolate Peppermint Cake

author nameAuthor | Heidi Richter

An exemplary vegan chocolate peppermint cake enrobed in luscious non-dairy chocolate peppermint ganache— this cake is the perfect thing to serve during the holiday season. The addition of hot water to the cake batter allows the cocoa to bloom which creates a deep, rich flavor to the cake base. Instead of a chocolate buttercream frosting, which can often be too sweet, this recipe is topped with a very simple three ingredient chocolate ganache.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Cooling Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American, French

Servings 8 people

Calories 516 kcal

Special Equipment

• 1 10" Bundt Pan

Ingredients

Chocolate Bunt Cake

• 2 tablespoon flax meal + 3 tablespoon of water
• 1 ½ cups granulated sugar
• 1- ¾ cups whole spelt flour, or all purpose or whole wheat flour
• ¾ cup Dutch process cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup unsweetened almond milk, or unsweetened plant-milk of choice
• ½ cup extra virgin olive oil, or vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water

Chocolate Peppermint Ganache

• ⅓ cup full-fat coconut milk
• ¾ cup (~125g) semi-sweet chocolate pieces
• ½ teaspoon pure peppermint extract, or 4 drops of food grade peppermint oil

Instructions

 

• Preheat the oven to 350°F. Grease a 10” bunt pan and set aside.
• In a small bowl, combine the flax meal and 3 tablespoon water and let stand for 5 minutes or until thickened. Meanwhile, in a large bowl, sift together the cane sugar, spelt flour, cocoa powder, baking powder, baking soda and salt.
• To the flax mixture, add the almond milk, vegetable oil and vanilla and stir until combined. Pour into the flour mixture and stir until combined. Carefully pour in the hot water and mix until the batter is smooth and even (note that the batter will be quite thin).
• Pour the batter into the prepared pan and bake for 55-60 minutes or until wooden toothpick inserted in center of the cake comes out clean. Remove from the oven and let cool in the pan for ~15 minutes. Using oven mitts, gently and carefully invert the cake pan onto a wire rack to release the cake. Let cool completely.

Prepare the Peppermint Ganache:

• To a small sauce pan, add the coconut milk and heat over medium while stirring frequently until a few bubbles start to form.
• Remove from heat and add in the chocolate pieces and peppermint extract. Stir constantly until all the chocolate is melted and the mixture is smooth and even in consistency.
• Cool the ganache, stirring occasionally, until the chocolate forms ribbons when drizzled off the spoon (see notes below).
• Pour the ganache over the cooled cake and refrigerate for 30 minutes before serving.

Notes

Ganache Setting Time: You can hasten the process of cooling your ganache by placing it in the fridge for 10 minute intervals, stirring well between each interval, until a ribbon-like consistency is reached.

Serving Suggestions: I love to serve this cake as is without any additional embellishments, however, feel free to add crushed candy canes on top of the cake or fresh mint leaves. Additionally, you can serve this cake with dairy-free vanilla ice cream.

Storage: this cake should stored covered in an airtight container in the fridge and will last up to 3 days.

Nutrition

Calories: 516kcalCarbohydrates: 71gProtein: 7gFat: 25gSaturated Fat: 8gCholesterol: 1mgSodium: 545mgPotassium: 322mgFiber: 8gSugar: 44gVitamin A: 8IUCalcium: 96mgIron: 4mg

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

Keywords | vegan chocolate ganache, vegan chocolate mint cake, vegan chocolate peppermint cake

Disclaimer

all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.