This Vegan Chocolate Peppermint Cake is what holiday dessert dreams are made of! It’s plenty moist and iced with a rich chocolate peppermint ganache.
As much as I love gingerbread, my true favorite holiday flavor is chocolate peppermint, hands down, which makes this vegan chocolate peppermint cake one of my new favorite holiday recipes.
However, I must confess that I sort of cheated with this recipe. The chocolate cake recipe is the same as this vegan birthday cake but with the addition of peppermint extract. That recipe has gotten positive feedback so far, so I figured if it ain’t broken don’t fix it, right?
The real star of the show (err…of this recipe) is the chocolate ganache. OMG why have I not been icing all my cakes this way?! I’m kidding, kind of. As you guys know, I’m very much learning as I go in regards to this whole cake making thing. I knew I wanted a thicker icing, but I wasn’t sure how to get a really thick icing. Insert: ganache.
Reasons I love ganache: it’s easy to make, it’s versatile, it’s thick, it’s silky smooth, it gives cake a clean look.
Reasons I wouldn’t use ganache on all my cakes: it’s thick--like, really, really thick--so if you’re looking for a lighter cake recipe, one with ganache wouldn't be it.
But, right here in this moment, I have fallen head over heels for ganache. Or, more specifically, vegan ganache.
After icing the entire cake in ganache, I decided I wanted something more, so I poured more ganache on the already-covered ganache cake. Makes sense. The only difference is that with the topping, I omitted the peppermint extract because I didn’t want it to be flavor overkill. So really this is more like a vegan chocolate peppermint cake with chocolate peppermint ganache topped with dark chocolate ganache. Phew, that’s exhausting.
Tip: In order to make the most of your time, I recommend making the cakes and the ganache the night before and then assembling it the day you plan on serving it. Once the cakes have been made, wrap them in cling wrap and place them in the refrigerator overnight. As for the ganache, keep it in container with a lid or top it with cling wrap and just keep it on the counter overnight. If leaving the icing out overnight weirds you out (it really shouldn’t—it’s just canned coconut milk+chocolate), then you can make it the morning of, but the ganache has to sit for AT LEAST four hours, which will allow it to thicken up to the correct consistency. Of course you don’t have to do it this way, but that’s what I did to make the whole cake-making process seem like less of an all-day activity.
Tip: If you want to add a “wow” factor, sprinkle crushed up candy cake pieces on top of your cake right before serving. However, only do this is you’re serving the cake right away. Otherwise, the candy cane pieces will melt over time and will leave the cake looking less than presentable (not that this happened to me the first time I made this or anything….).
I hope you guys enjoy this cake as much as I did. If you make this recipe (or any of my recipes) remember to tag #thealmondeater and/or @thealmondeater on Instagram so I can see your creations!
Ingredients
- 2 ½ cups all purpose flour
- 1 ½ cups raw cane sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut oil melted
- 1 ¾ cups almond milk
- 1 ½ cups applesauce
- 2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½-1 teaspoon peppermint extract*
- For the ganache:
- 1 can full fat coconut milk I used Thai Kitchen brand
- 16 oz. dairy free chocolate I used a combination of chocolate chips and a chopped up chocolate bar
- 2 teaspoon vanilla extract
- 1-2 teaspoon peppermint extract*
Instructions
- Preheat oven to 350°.
- Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl and set aside.
- Melt coconut oil and set aside, allowing a few minutes for it to cool off.
- Meanwhile, combine milk, applesauce, vinegar, vanilla, and peppermint in a separate bowl.
- Combine wet and dry ingredients into one bowl, adding the coconut oil in last and stir with an electric mixer until everything is combined.
- Grease 3 6" cake pans with coconut oil and distribute batter evenly into cake pans.
- Place pans in the oven and bake for 35-45 minutes, or until a toothpick comes out clean.
- Allow cakes to sit in cake pans for 10 minutes before carefully transferring them to a cooling rack. Wait until cakes have completely cooled before icing them.
- For the ganache: Chop chocolate (if using chocolate chips, keep them as-is), place in a bowl and set aside.
- Heat coconut milk in a saucepan over medium-high heat until it starts to bubble. You don't want it to boil--as soon as you see bubbles forming, pour the milk overtop of the chopped chocolate.
- Wait 5 minutes, add the vanilla and peppermint, and then use a spatula to stir everything together. Slowly but surely the chocolate will melt. Wait until chocolate has cooled and then place a lid or cling wrap overtop of bowl and allow chocolate to sit out for at least four hours, allowing chocolate to harden a bit. You want the chocolate to be pretty thick but still spreadable.
- To assemble: Carefully slice the domes off of each cake. Place a large dollop of ganache on one cake and spread it on top. Next, place a second cake overtop of the icing and repeat the process. Last, place several dollops of ganache on the side of the cake and use an uneven spatula to smooth icing all over the cake.
- If you want to add the top layer of ganache dripping down, repeat the same process as you did the first time around but this time pour the ganache over the cake right away (rather than letting it sit out to harden).
- Enjoy!
Notes
**Ganache recipe source
Kaycee Quine says
I am making this tonight & so excited!! Can it be frozen??
Erin says
Yes! If you're going to freeze it, I would wait for the cake layers to cool, then wrap then individually in plastic wrap. Then, when you're ready to serve, thaw cakes to room temperature THEN add the ganache.
Nicholas Whitty says
Amazing recipe
Mels says
Can i substitute cane sugar with coconut sugar? Or with anything else that can replace cane sugar? Thankyou!
Erin says
I THINK you should be able to substitute it 1:1, but I haven't tried it myself. Let me know how it turns out!
Abhilasha says
Which brand applesauce, apple cider vinegar and almond milk to be used? What role do these ingredients play in baking, as I have never used them in cake batter.
sophie says
Made this cake for my sister's birthday and everyone loved it! Easy to follow the recipe too! We made a white chocolate ganache out of vegan white chocolate and coconut flesh for the centre to mimic a mint slice biscuit, and halved the dark chocolate ganache recipe. The texture of the cake was lovely too! Thank you so much for this gorgeous recipe xx So decadent!
Erin says
I'm so glad you liked it and the white chocolate ganache sounds SO good! Thanks for the feedback 🙂
Nicky says
So excited to make this for Christmas Eve - my son has a dairy and egg allergy and so I am currently not eating both as well since he is still nursing, so I am super bummed about missing all of the holiday baked goods but this cake looks SO good!!
Hannah says
This looks amazing!! Any advice for a substitute for the applesauce due to an allergy?
Erin says
Hi Hannah--I'm pretty sure you can use pumpkin in place of the applesauce and it will give the cake the same consistency. Let me know if you try it!
Kelly @ Kelly Runs For Food says
I love love love chocolate and peppermint! Such a beautiful cake!
Erin says
It's the best!
GiselleR says
I swear. I'm so close to packing up my life and moving to your neighbourhood. Your cakes literally give me lifeeeee.
Erin says
HAHA please do. I'm always looking for people to take the cakes away from me (zero self control over here!)
Kristina says
This sounds so good! Was hoping to make it for my work's Christmas party but was wondering - do you think it's easy to adapt this recipe for cupcakes?
Erin says
Hi Kristina, Great question! I would think/hope so, but it depends how many cupcakes you want. Since this is a 3-layer cake I imagine it will make at least 2 dozen cupcakes. Please let me know if you try it!
Julia Mueller says
Aaaaagh that slice looks like pure heaven! I'm a major fan of the chocolate-mint combo, and that ganache is driving me berzerk. Your photos are stunning, as always, m'dear!
Erin says
Thanks Julia!!
Marina @ A Dancer's Live-It says
That cake is GORGEOUS Erin! You're so talented! I'm with you on the chocolate and peppermint combo, I prefer it over anything. Like give me ALL the York Peppermint Patties.
Erin says
Yes!! I secretly eat peppermint well into March because I love it that much. And thanks so much Marina! 🙂
Sarah | Well and Full says
YESSS I am in the peppermint camp too! 😀 Also, these photos are STUNNING!
Erin says
Thank you Sarah, and yaaaaas peppermint!
Karlie says
These photos are incredible, I've really loved seeing your photography shift xx
Erin says
Thank you Karlie--that makes me happy! 🙂