vegan chocolate cake with peppermint buttercream on a cake stand

Vegan Chocolate Cake Recipe with Peppermint Buttercream

  • Author: Krista
  • prep_time Prep Time: 10 min
  • cook_time Cook Time: 40 min
  • total_time Total Time: 50 min
  • yield Yield: 24 slices 1x
  • category Category: Dessert, Holiday, Christmas, New Years, Gluten Free, Vegan
  • method Method: Oven
  • cuisine Cuisine: American


A moist & rich Vegan Chocolate Cake layered with creamy Peppermint Buttercream and finished with a chocolate ganache. 



Vegan Chocolate Cake:

  • 2 3/4 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 1 cup dutch process cocoa powder
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/3 cup maple syrup
  • 1 cup unsweetened almond milk
  • 3/4 cup coconut oil, melted
  • 3/4 cup unsweetened applesauce
  • 1/2 cup coffee
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar

Vegan Peppermint Buttercream Frosting:

  • 1 cup vegan butter, softed
  • 3 cups powdered sugar
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon peppermint extract

Chocolate Ganache:

  • 3/4 cup vegan dark chocolate chips
  • 1 teaspoon coconut oil


Vegan Chocolate Cake:

  1. Preheat oven to 325 degrees F.
  2. Lightly grease three 8″ cake pans with coconut oil. Line the bottom of each pan with parchment paper. (use a knife to cut a circle out of the parchment paper and place in the bottom of the pan) Set aside.
  3. To medium bowl, add Bob’s Red Mill Gluten Free Flour, cocoa powder, baking powder, baking soda and salt. Mix together and set aside.
  4. To a large bowl, add maple syrup, almond milk, coconut oil, applesauce, coffee, vanilla extract and apple cider vinegar. Mix together until combined. (if the coconut oil starts to harden, put the bowl in the microwave for 30 seconds to melt oil again)
  5. Add dry ingredients to wet ingredients. Whisk together until smooth.
  6. Evenly distribute batter between the three prepared cake pans.
  7. Place cake pans on middle shelf for even cooking. Bake for 18-22 minutes, or until the middle no longer jiggles.
  8. Remove from oven and let completely cool on a cooling rack.

Vegan Peppermint Buttercream Frosting:

  1. Add softened vegan butter to a large bowl. Using a hand held blender, mix until creamy.
  2. Slowly add in powdered sugar, one cup at a time and continue to mix until creamy.
  3. Once all powdered sugar is added, add in vanilla bean paste and peppermint extract. Mix one last time to combine.

Assemble Cake:

  1. Place first chocolate cake layer on a cake plater. Evenly spread buttercream over the top of the cake.
  2. Next, top with second chocolate cake and frost that layer as well.
  3. Lastly, place the final cake layer on top and evenly frost the top and sides of the cake.

Chocolate Ganache:

  1. To a small bowl, add dark chocolate chips and coconut oil. Place in the microwave in 30 second increments to melt. Stirring until smooth.
  2. Once ganache is smooth. Pour ganache in the center of the cake and slowly move towards the outside. Ganache will start to drip down the sides.
  3. Optional: garnish with crushed peppermint candies.
  4. Cut and serve!


  • Serving Size: 1 slice
  • Calories: 337
  • Sugar: 31 g
  • Sodium: 826 mg
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Carbohydrates: 47 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 0 mg

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