Vegan Peppermint Mocha Cake – With a moist, peppermint and coffee infused chocolate cake, to die for peppermint frosting and crushed candy canes! The perfect cake for Christmas.
This Vegan Peppermint Mocha Cake tastes like a peppermint mocha in cake form! If you’ve made my Best Vegan Chocolate Cake, you will be happy to hear this cake is very similar.
Instead of adding hot water, I subbed hot coffee plus a little peppermint extract. The incredibly delicious frosting is a version of my Vegan Vanilla Frosting recipe, with peppermint extract added.
Sprinkle some crushed candy canes on top and you are ready to celebrate!
Want more vegan cake recipes?
- Vegan Vanilla Cake
- Vegan Chocolate Cake
- Vegan Red Velvet Cake
- Vegan Carrot Cake
- Vegan Lemon Cake
- Vegan Strawberry Cake
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Vegan Peppermint Mocha Cake
- 1 cup unsweetened almond milk (or soy)
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup dark cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup canola oil
- 2/3 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup hot coffee
- 1 cup vegan butter, softened to room temperature
- 3 cups powdered sugar
- 2-3 tablespoons almond or soy milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4-1/2 cup crushed candy canes
For the Chocolate Cake
- Preheat oven to 350 degrees F and grease two 8-inch cake pans. I also line them with parchment rounds for easy removal of the cakes later.
- Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
- Now add the oil, applesauce, vanilla, peppermint and almond milk/vinegar mixture. Mix on medium speed with a hand mixer until well combined.
- Lower the speed and carefully pour in the hot coffee, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
- Divide the batter evenly between your cake pans. Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
For the Frosting & Decorating
- In a large bowl, beat the vegan butter with an electric mixer until creamy. Gradually add the powdered sugar, about 1/2 cup at a time, until all the powdered sugar is mixed in.
- With the mixer on low-medium speed, add the non-dairy milk, 1 tablespoon at a time. Add the vanilla and peppermint as well, and increase the speed to high. Beat for about 30 seconds, until light and fluffy.
- If the frosting seems too thick, you can add more non-dairy milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.
- Frost the cake and decorate with crushed candy canes as desired. I like to put a sprinkle of crushed candy canes in the middle layer of the cake as well. Enjoy!
- I recommend using dark cocoa powder, such as Hershey's Special Dark if you can, it makes the cake darker and so pretty. But regular cocoa powder will work as well, your cake will just be lighter in color.
- I used Earth Balance brand of vegan butter. I prefer the sticks, but the tub will work. You could also use another brand such as Melt, Miyokos or even vegetable shortening if you can't find vegan butter.
- I found crushed candy canes in the bulk section at my local store, but you can crush them yourself using a ziplock bag and something heavy, like a cup. Just pound away until you have little candy cane pieces.
Hi Nora! I haven’t tried this recipe yet, but plan on making it for my father in law’s birthday next weekend. Do you have a mocha frosting recipe by any chance?
I can’t wait for you to try it! I don’t have a mocha frosting, but I do have a chocolate buttercream recipe that can be made into mocha frosting. Try mixing in up to 1 tablespoon of espresso powder as you’re making it.
Would using decaffeinated coffee instead of regular coffee change the quality of the cake?
Hi Geoff. Decaffeinated coffee should be find to use. Happy cooking!
Thanks Nora — As always thanks so much for creating such amazing recipes!
I just made this for my birthday and it turned out great!
It’s a little on the sweet side for me, so I was wondering for when I make this next time, can I just leave out a part of the sugar? Or should I substitute it with something else? I was thinking maybe some extra flour since the batter is quite runny. Thanks so much for the lovely recipe!
Wonderful cake ! Best ever!
Thank you for your terrific feedback!
Can the cake be made the day before my dinner , including icing it?
Hi Diane. Yes, this iced cake will be fine made the day before being served.
This is the best cake. Vegans and non-vegans alike adore this cake. Moist, delicious. The peppermint is a nice holiday touch – we have enjoyed this two Christmases running and now consider it a tradition. Try it – you will not be disappointed!!!!
Hi Lori. How fun this cake is now a tradition for your family! I’m thrilled that everyone loves it! Thanks for your wonderful feedback and review!
Omg! This was a big hit on our Christmas this year! Everyone loved this, vegans and non vegans alike. This cake was so tasty, rich, pretty and easy to make. Thank you Nora! Happy Holidays ✨
You are welcome! We love this cake at our house as well! I’m thrilled the cake was a hit for your Christmas! Thank you for sharing your terrific feedback! Happy holidays to you as well!