When it’s the holiday season, I like to make very Christmassy recipes, like my Vegan Christmas Cake, Peppermint Snowball Cookies, or Peppermint Hot Chocolate. So to continue this (necessary) trend, I decided to transform my various cake recipes into a Chocolate Peppermint Cake. This cake recipe is absolutely amazing. It has a soft and delicate chocolate crumb with a subtle peppermint flavor and is topped with a rich peppermint-loaded frosting.
Ingredients and Substitutions
You don’t need too many ingredients for this cake.
Self-Rising Flour – For homemade self-rising flour, combine 1 ½ cups of all-purpose flour with 2 ½ teaspoons of baking powder. Use gluten-free options if needed. Sugar – Granulated sugar or any sweetener works well. For a less sweet cake, reduce to ¾ cup. Unsweetened Cocoa Powder – Dutch-processed cocoa will enhance the richness, but any cocoa works. Light Olive Oil – Substitute with avocado oil or vegetable oil for a mild flavor. Peppermint Extract – Adjust the quantity according to your preference for mint intensity. Vanilla Extract – Balances the peppermint flavor and enhances the sweetness. Vegan Butter – Softened for a smooth, creamy texture. You can also use margarine. Powdered Sugar – Use sifted powdered sugar for a lump-free frosting. Almond Milk – Almond milk adds moisture to the frosting. Swap with soy or oat milk if preferred. Candy Canes – Organic or vegan candy canes work best. Adjust the amount of crushed candy canes based on sweetness and crunch preference.
How to Make Chocolate Peppermint Cake
Here are photos of the key steps to make this Christmas cake.
Carine’s Baking Tips
Here are a few more tips to make a perfect cake every single time.
Prevent Over-Baking: Check the cake after 25 minutes to avoid drying out the crumb. Foil Hack: If the cake top browns too quickly, cover it loosely with foil halfway through baking. Make-Ahead Tip: Prepare the cake a day in advance, and store it unfrosted at room temperature. Frost just before serving for the best results.
Storage Suggestions
Room Temperature: Store the cake in an airtight container for up to 2 days. Refrigerator: Keeps well in the fridge for up to 5 days. Freezer: Freeze unfrosted for up to 1 month. Thaw overnight in the fridge and frost before serving.
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