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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.
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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: 347.37kcal

Equipment

  • mixer
  • Oven

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

  • Preheat oven to 350°F (176°C) and grease the pan, SEE NOTE
  • 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
  • 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.
  • 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.
  • 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.
  • Add 1/3 of the milk and beat until just combined
  • Alternate with the flour and milk until all of it is just combined.
  • 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.
  • 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.

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

Serving: 1slice | Calories: 347.37kcal | Carbohydrates: 51.36g | Protein: 3.85g | Fat: 14.7g | Saturated Fat: 3.78g | Cholesterol: 1.79mg | Sodium: 221.94mg | Potassium: 120.32mg | Fiber: 1.22g | Sugar: 32.88g | Vitamin A: 878.33IU | Vitamin C: 1.2mg | Calcium: 46.35mg | Iron: 0.57mg