Vegan Mint Chocolate Cake

Vegan Mint Chocolate Cake


  • 2 ¼ cups flour
  • 1 ½ cups sugar
  • cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups cold water
  • ½ cup vegetable oil
  • 1 ½ tablespoons white vinegar
  • 2 teaspoons vanilla extract
  • 1 12-ounce bag dairy-free chocolate chips
  • cup dairy-free milk
  • 1 teaspoon peppermint extract
  • 1 candy cane or 6 peppermint candies crushed (optional)


  • Preheat the oven to 350oF. Grease and flour your baking pan(s).
  • Sift the dry ingredients into a large bowl and mix together until blended. Separately, whisk together the water, oil, vinegar, and vanilla. Pour the wet ingredients into the bowl of dry and stir gently until mixed.
  • Once smooth, pour the batter into the pan(s) and bake for 20-30 minutes or until an inserted toothpick comes out clean and the cake edges have pulled away from the pan.
  • Separately, melt the chocolate chips in a double boiler over low heat. Once completely smooth and melted, add the dairy-free milk a little at a time. Finally add the peppermint extract. If too thick, add a few tablespoons more of dairy-free milk at a time, until the desired consistency is reached. Let icing and cake cool completely before frosting.
  • After frosting, sprinkle with peppermint candies for decoration, if desired.
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