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A chocolate bundt cake with vanilla glaze on a wood cake plate and bottles of Nielsen-Massey extracts next to it.

Vegan Chocolate Peppermint Pound Cake

Our easy vegan pound cake recipe is dense with a light crumb and full of flavor, thanks to Nielsen-Massey Vanillas. We use Nielsen-Massey Pure Peppermint Extract, Madagascar Bourbon Pure Vanilla Extract, and Madagascar Bourbon Pure Vanilla Bean Paste to ensure that our cake tastes amazing.
Course Dessert
Cuisine American, Vegan
Keyword chocolate peppermint cake, pound cake, vegan cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 347.37 kcal
Author Linda Meyer

Ingredients

  • 3 cups cake flour
  • 1/3 cup cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp finely ground sea salt
  • 1 ½ cups vegan butter room temperature, SEE NOTE
  • 2 cups sugar
  • 3 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 tsp Nielsen-Massey Pure Peppermint Extract
  • 5 vegan eggs SEE NOTE
  • 1 cup plant-based milk SEE NOTE
  • FOR THE GLAZE
  • 1 cup confectioner’s sugar
  • 2 tbsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 2 to 3 tbsp plant-based milk SEE NOTE

Instructions

  1. Preheat oven to 350°F (176°C) and grease the pan, SEE NOTE
  2. In a medium mixing bowl, whisk the 3 cups flour, 1/3 cup cocoa powder, 1 ½ tsp baking powder, and ½ tsp sea salt until completely combined
  3. In a large mixing bowl, beat the 1 ½ cups vegan butter and 2 cups of sugar on a high speed until light and fluffy. Be patient and allow the butter to develop air pockets so it gets really fluffy.
  4. Add the 2 tsp of Nielsen-Massey Pure Peppermint Extract, 3 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, and 5 vegan eggs to the butter and sugar mixture and beat on a high speed until light and fluffy. The butter may look like it curdled at first, just keep beating, it will turn creamy and fluffy.
  5. Once the butter and egg mixture is light and fluffy, add 1/3 of the flour mixture and beat on a low speed until it just begins to combine.
  6. Add 1/3 of the milk and beat until just combined
  7. Alternate with the flour and milk until all of it is just combined.
  8. Remove the mixing bowl and finish stirring with a spatula, scraping the bottom to make sure that all of the butter is mixed into the flour.
  9. Pour the batter into the prepared pan and bake for approximately 1 hour, or until a wooden toothpick is inserted into the center comes out clean.

Recipe Notes

NUTRITION DISCLAIMER

  • VEGAN BUTTER - the butter should be brought to room temperature before beating with the sugar. If it’s chilled or too warm, you won’t get the best results.
  • VEGAN EGGS – for best results, we suggest using JUST egg or Follow Your Heart. Follow the instruction on the package for measurements.
  • PLANT-BASED MILK – You can use any plant milk for this recipe. Coconut milk may lend a slight coconut flavor to the cake, so only use it if you don’t mind the flavor.
  • BUNDT CAKE – Grease the pan and fill with the cake batter, stop filling about an inch before the top of the pan.
  • LOAF PAN – Grease the pan and fill with cake batter, stop filling about an inch before the top of the pan.
  • MINI LOAF PAN – Grease the individual pans and fill with cake batter, stop filling about a half of an inch before the top of the pan. Bake for approximately 45 minutes, or until a wooden toothpick comes out clean when inserted in the center.
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Nutrition Facts
Vegan Chocolate Peppermint Pound Cake
Amount Per Serving (1 slice)
Calories 347.37 Calories from Fat 132
% Daily Value*
Fat 14.7g23%
Saturated Fat 3.78g24%
Cholesterol 1.79mg1%
Sodium 221.94mg10%
Potassium 120.32mg3%
Carbohydrates 51.36g17%
Fiber 1.22g5%
Sugar 32.88g37%
Protein 3.85g8%
Vitamin A 878.33IU18%
Vitamin C 1.2mg1%
Calcium 46.35mg5%
Iron 0.57mg3%
* Percent Daily Values are based on a 2000 calorie diet.