Vegan Peppermint Mocha Cake

ByHannah Peterson

Vegan Peppermint Mocha Cake

A festive, bakery-style holiday cake with rich chocolate, coffee, and cool peppermint

If the holidays had a signature dessert, this Vegan Peppermint Mocha Cake would be it. 🍫☕❄️
Moist chocolate cake infused with espresso, layered with creamy dairy-free frosting, finished with a glossy chocolate drip and crushed peppermint—this cake is pure winter magic.

Perfect for Christmas, holiday parties, winter birthdays, or cozy weekends, this showstopper tastes as good as it looks.

🛒 Ingredients

🍫 Chocolate Mocha Cake
  • 1 ¾ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 cup sugar (cane or coconut)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup hot brewed coffee or espresso
  • ½ cup dairy-free milk
  • ½ cup neutral oil or melted coconut oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
🤍 Vegan Peppermint Frosting
  • 1 cup vegan butter, softened
  • 3 cups powdered sugar
  • 2–3 tbsp dairy-free milk
  • ½ tsp peppermint extract
  • 1 tsp vanilla extract
🍫 Chocolate Ganache Drip
  • ¾ cup dairy-free chocolate chips
  • ½ cup full-fat coconut milk
✨ Toppings (Optional but Festive!)
  • Crushed candy canes or peppermint pieces
  • Vegan whipped cream
  • Chocolate shavings

👩‍🍳 How to Make Vegan Peppermint Mocha Cake

1️⃣ Bake the Cake

Preheat oven to 350°F (175°C). Grease and line two 6-inch or 8-inch cake pans.

In a bowl, whisk flour, cocoa powder, sugar, baking soda, and salt.
Add hot coffee, dairy-free milk, oil, vinegar, vanilla, and peppermint extract. Mix until smooth.

Divide batter evenly and bake 30–35 minutes, until a toothpick comes out clean.
Cool completely before frosting.

2️⃣ Make the Peppermint Frosting

Beat vegan butter until fluffy.
Gradually add powdered sugar, milk, vanilla, and peppermint extract until smooth and creamy.

3️⃣ Assemble the Cake

Frost between layers and around the cake. Chill for 20 minutes to set.

4️⃣ Chocolate Ganache Drip

Heat coconut milk until just steaming. Pour over chocolate chips and stir until glossy.

Let cool slightly, then drip over the chilled cake edges.

5️⃣ Decorate

Top with whipped frosting swirls and sprinkle with crushed peppermint for a festive finish 🎄✨

🍽 Serving Tips
  • Serve slightly chilled for clean slices
  • Pair with peppermint mocha coffee or hot cocoa
  • Garnish with extra candy canes for holiday flair
🧊 Storage
  • Refrigerator: Up to 5 days
  • Freezer: Cake layers freeze well (unfrosted) up to 2 months

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