Light Peppermint Chocolate Cake

Light Peppermint Chocolate Cake


For 2 6-inch pans

(If you’re using an 8-inch pans increase ingredients by ½)


  • 2 C all-purpose flour
  • 1 C raw sugar
  • 3 Tbsp. black cocoa powder
  • 1 can coconut milk
  • ½ C apple sauce
  • 1/4 C almond milk
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. baking powder
  • 1 Tbsp. apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • ½ tsp salt


  • 2 small baked sweet potatoes
  • 1 can coconut milk, discard water
  • 1 ½ Tbsp. black cocoa powder
  • 3 Tbsp. maple syrup (or agave syrup)
  • 2 Tbsp. cacao butter
  • 1/4 tsp peppermint extract
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp apple cider vinegar

Decoration: crushed peppermint candy

Directions: cake: mix wet ingredients, then add to dry ingredients, mix thoroughly. Oil spray two 6-inch pans, pour equal parts, place in oven at 350 degrees for 35 minutes. Check cake by poking with a knife, if it comes out clean it should be ready, if not continue for 5-10 minutes as needed. Once done, set aside to cool. Wait until cooled before removing from pan, should slide right out. Frosting: throw contents in a food processor, process thoroughly until fully incorporated and creamy. Chill for 10-15 minutes, mix again, then use a spreading knife to cover and dress your cake. Chill whole cake for 15-20 minutes, slice, enjoy!


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