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Vegan Peppermint Mocha Cake – A Rich and Festive Chocolate Dessert

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A rich and festive vegan peppermint mocha cake featuring moist chocolate-coffee layers, creamy peppermint frosting, and a decadent chocolate finish. Perfect for Christmas, holiday gatherings, and special celebrations.

Ingredients

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups unsweetened plant-based milk
  • 1 cup neutral vegetable oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon vanilla extract
  • 2 teaspoons instant espresso powder
  • 1 teaspoon peppermint extract
  • 1 cup hot brewed coffee
  • 1 cup vegan butter, softened, for frosting
  • 4 cups powdered sugar, for frosting
  • 2–3 tablespoons plant-based milk, for frosting
  • 1/2 teaspoon peppermint extract, for frosting
  • 1/2 cup vegan chocolate chips, for ganache
  • 1/3 cup full-fat coconut cream, for ganache
  • Crushed vegan peppermint candies or candy canes, for decoration

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, combine the plant-based milk, vegetable oil, apple cider vinegar, vanilla extract, and peppermint extract.
  4. Dissolve the espresso powder in the hot brewed coffee.
  5. Pour the wet ingredients into the dry ingredients. Add the coffee mixture and whisk until the batter is smooth and just combined.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Prepare the peppermint frosting by beating the softened vegan butter until creamy. Gradually add the powdered sugar, plant-based milk, and peppermint extract. Beat until light and fluffy.
  10. Prepare the chocolate ganache by heating the coconut cream until hot but not boiling. Pour over the vegan chocolate chips, let sit for 2 minutes, and stir until smooth. Allow to cool until slightly thickened.
  11. Place the first cake layer on a serving plate and spread a generous layer of peppermint frosting over the top. Repeat with the remaining cake layers.
  12. Spread the remaining frosting over the top and sides of the cake, smoothing with an offset spatula.
  13. Refrigerate the frosted cake for 20 minutes to firm up the frosting.
  14. Pour the cooled chocolate ganache over the top, allowing it to drip gently down the sides.
  15. Decorate with crushed vegan peppermint candies or candy canes. Slice and serve.

Notes

  • This is an estimated adaptation inspired by the linked Nora Cooks peppermint mocha cake, not a verified transcription of the original recipe.
  • Use unsweetened soy, almond, or oat milk for the cake and frosting.
  • For a stronger coffee flavor, increase the espresso powder slightly.
  • Peppermint extract is concentrated, so avoid adding too much.
  • Ensure the cake layers are completely cool before frosting to prevent melting.
  • For a two-layer cake, use two 9-inch cake pans and adjust baking time as needed.
  • Check that chocolate chips and peppermint candies are vegan if following a strict vegan diet.
  • Store the finished cake covered in the refrigerator for up to 5 days. Allow slices to reach room temperature before serving.
  • Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months.

Nutrition

Find it online: https://yumfamilyrecipes.com/vegan-peppermint-mocha-cake-a-rich-and-festive-chocolate-dessert/