Vegan Peppermint Mocha Cake

Vegan Peppermint Mocha Cake

This Vegan Peppermint Mocha Cake is rich, chocolatey, and perfectly festive a dreamy blend of deep cocoa, cozy coffee, and cool peppermint. It’s moist, elegant, and surprisingly easy to make, making it perfect for holidays, winter gatherings, or whenever you’re craving a little chocolate magic.

Ingredients

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup strong brewed coffee, cooled
  • 1/3 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract

For the mocha frosting:

  • 1/2 cup vegan butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tbsp cocoa powder
  • 1–2 tbsp brewed coffee or plant-based milk
  • 1/4 tsp peppermint extract

Optional topping:

  • Crushed peppermint candies or candy canes

Steps

  1. Preheat and prep. Heat oven to 350°F and grease an 8-inch round pan or 8×8 square pan.
  2. Mix dry ingredients. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
  3. Add wet ingredients. Stir in coffee, oil, vinegar, vanilla, and peppermint extract until smooth. Don’t worry if the batter looks thin that’s perfect.
  4. Bake. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean or with a few moist crumbs.
  5. Cool completely. Let the cake cool fully before frosting so it stays tender.
  6. Make the frosting. Beat vegan butter until creamy. Add powdered sugar, cocoa powder, coffee, and peppermint extract, mixing until smooth and fluffy.
  7. Frost and finish. Spread frosting over the cooled cake and sprinkle with crushed peppermint if using.

Chef’s Tips

  • Go light on peppermint: A little goes a long way too much can overpower the chocolate.
  • Coffee enhances chocolate: You won’t taste “coffee,” just deeper cocoa flavor.
  • Chill before slicing: A short chill helps the frosting set neatly.

Variations

  • Peppermint mocha cupcakes: Bake in muffin tins for 18–20 minutes.
  • Ganache finish: Top with vegan chocolate ganache instead of frosting.
  • Extra festive: Add a thin layer of peppermint buttercream between two cake layers.