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gluten-free chocolate peppermint cake
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Vegan Gluten-Free Chocolate Peppermint Cake

Perfect for the holidays (or, you know, whenever the craving for a moist, chocolate-y cake with chocolate ganache hits), this recipe for gluten-free chocolate cake by Sarah Bakes Gluten Free is truly a masterpiece. 
Prep Time15 mins
Cook Time30 mins
Chilling Time1 hr 15 mins
Total Time2 hrs
Course: Dessert
Cuisine: American
Keyword: chocolate cake recipe, chocolate ganache, chocolate peppermint recipes, gluten-free cake recipe, gluten-free dessert
Servings: 16 people
Calories: 472kcal
Author: Sarah Bakes Gluten Free


chocolate cake

peppermint buttercream

vegan chocolate ganache

  • 1 1/2 cups dairy free chocolate chips
  • 1/3 cup So Delicious Dairy Free coconut milk coffee creamer
  • 1/4 cup crushed candy canes or peppermint candies, for garnish


  • Preheat oven to 350 degrees.
    Prepare 3 8-inch round cake pans by lining bottom with parchment paper and spraying with cooking spray.
  • In large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside. Mix together coconut milk, water, oil, vinegar, and vanilla. Pour over flour mixture and beat for 1 minute. Evenly divide cake batter between 3 prepared 8-inch cake pans. Bake for 26-28 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then invert onto cooling rack to cool completely.
  • To make buttercream, beat together shortening and vegan butter for 1 minute in large bowl of standing mixer. Add sifted powdered sugar, 2 tablespoons coffee creamer, vanilla and peppermint extract. Beat for an additional 2 minutes. Add another tablespoon of coffee creamer if needed. Beat buttercream until light and fluffy.

  • Place one layer of cooled cake on serving platter or cake stand. Top with half of buttercream and smooth out to edges. Repeat with second cake layer. Top with final cake layer and smooth out buttercream on sides with offset spatula. Place in refrigerator for 30 minutes to an hour. While it’s chilling, make ganache. Mix chocolate chips and coffee creamer in small bowl. Place in microwave for 30 seconds, stir. Microwave another 15 seconds. Whisk until chocolate chips are completely melted and ganache is smooth. Chill 15 minutes to only slightly thicken.
  • Pour ganache over the top of the chilled cake. With an offset spatula, immediately spread the ganache evenly on the top, allowing ganache to drip down sides of cake.  Place cake back in refrigerator for 15 minutes, just to set ganache. Remove cake from refrigerator and sprinkle crushed candy canes on top edge. Keep cake at room temperature to serve. Best served same day.


This cake is best served same day.


Calories: 472kcal | Carbohydrates: 78g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Sodium: 250mg | Potassium: 132mg | Fiber: 5g | Sugar: 59g | Vitamin A: 125IU | Calcium: 64mg | Iron: 3mg