This mint chocolate chip cake is a moist and fluffy chocolate cake layered with a creamy mint frosting! Made with no eggs and no dairy, this is one showstopping vegan cake sure to impress!
Mint Chocolate Chip Cake
If there is one flavor combination I could eat for the rest of my life, it would be the peppermint and chocolate one. I’d always choose the mint chocolate chip ice cream, the peppermint creams in the fancy boxed chocolate, and when it came to hot beverages, it was a given that I’d choose a peppermint mocha. This year, I wanted to extend my peppermint/chocolate combination to include baked goods, so obviously, I had to make a cake!
I’ve been meaning to share a mint chocolate cake recipe for quite some time now. I have plenty of chocolate cakes on here (a keto one, a vegan one, and even a flourless one) but yet to make a peppermint version…until now!
This cake may look incredibly fancy, but I promis you, it is simple and quick to make! No eggs, no butter, and no milk is needed, but you’d never tell. The cake is moist, fluffy and with a tender crumb, and the frosting is smooth and creamy. It’s got a lovely chocolate flavor, with a sweet minty note, without being overpowering!
The tendency with adding mint to desserts is that there is a fear that it could be overpowering. However, I promise you, a little goes a long way, and this cake is a surefire way to convert all the mint/chocolate haters! With the holiday season coming up, this is truly one of the best vegan cakes to serve for Christmas!
Ingredients to make a mint chocolate cake
For the cake
- All purpose flour– I tried this both with plain flour and also gluten free all purpose flour. Both work very well, so we know this cake can also be made gluten free. If you do make the gluten free option, be sure to use a gluten free flour with added xanthan gum, like Bob’s GF baking flour.
- Cocoa powder– Dutch processed cocoa powder or dark cocoa powder. Regardless of which you use, be sure that it is 100% unsweetened.
- Sugar– White sugar, brown sugar, coconut sugar, or sugar free subs can all be used.
- Baking soda– Leavening agent that gives the cake some rise and fluffiness.
- Salt– Brings out the sweetness of all the sweet ingredients.
- Vinegar– reacts with the baking soda to bind everything together (without needing eggs!).
- Vanilla extract– A must for any good cake!
- Oil– Any neutral oil can be used, like canola, vegetable, or safflower.
- Water– Combines everything together to form a smooth batter.
For the peppermint frosting
- Butter OR vegan butter– Use vegan butter to keep this cake vegan. Your butter should be softened, but not melted.
- Powdered sugar– Sift your powdered sugar first, to ensure there are no clumps!
- Peppermint extract– NOT mint extract. Only a little will be added, as the flavor is VERY overpowering.
- Milk of choice–
- Green food coloring– Optional, but gives the frosting that lovely green color.
How do you make a mint chocolate chip cake?
Start by mixing together your dry ingredients, in a large mixing bowl. Next, add your wet ingredients and mix until combined and smooth. Distribute the batter amongst two cake pans and bake for 25-27 minutes, or until a skewer comes out clean. Let the cakes cool completely, before frosting.
While the cake is cooling, prepare the frosting. In a metallic bowl, beat your butter until soft and creamy. Slowly add in the powdered sugar and peppermint extract, until combined. If the frosting is too thick, add some milk. Once the desired texture is achieved, add in a few drops of green food coloring and mix to combine.
Finally, assemble the cake! Start by slicing both cakes in half, so you will be left with 4 thin chocolate cakes. Place the first cake on a plate (or flat surface) and spread a scant 1/4 portion of frosting. Place the second cake on top, and repeat the process until you have a 4 layer cake. Spread the remaining frosting on top, before refrigerating the cake for 30 minutes, for the frosting layers to firm up.
Tips to make the best peppermint cake
- The food coloring is completely optional. If you are worried about artificial colorings or flavors, you can easily find all natural brands in most supermarkets.
- The milk in the frosting is only needed if the frosting isn’t smooth/thick enough. You may not even need it at all.
- For a vegan peppermint mocha cake, omit the green frosting and add espresso extract to the cake batter.
- For a single layer cake, simply halve the recipe.
Storing and freezing the cake
- To store: Leftover cake should always be stored in the refrigerator, in a sealed container. The cake will keep well for up to 1 week.
- To freeze: Place the cake in a freezer friendly container and store in the freezer for up to 6 months.
More vegan cake recipes to try
Vegan Mint Chocolate Chip Cake
- Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
- In a large mixing bowl, combine all your dry ingredients and mix well. Add your wet ingredients and mix until combined and smooth.
- Distribute the cake batter amongst the two cake pans. Bake the cakes for 25-27 minutes, or until a skewer comes out mostly clean. Let the cakes cool completely.
- As the cake is cooling, make the frosting. Add the softened butter into a large mixing bowl. Beat it together until smooth. Slowly add in the powdered sugar, until combined. Add in the peppermint extract and green food coloring. If the frosting is too thick, add extra milk until desired texture.
- To layer the cake, slice the two cakes in half. Place the first layer of cake, followed by a scant 1/4 portion of the frosting. Repeat until you are left with a four layer cake. Add remaining frosting to the top. Refrigerate the cake for 30 minutes, for the frosting to firm up.