Moist espresso sponge layers paired with creamy white chocolate peppermint buttercream and a sprinkle of dark chocolate.
This cake is completely vegan and super easy to make!
Inspired by the festive Starbucks drink, this recipe starts with three layers of moist, tender espresso-flavored sponge. Between each layer is the creamiest white chocolate peppermint buttercream.
This cake features moist espresso sponge layers, creamy white chocolate peppermint-flavored buttercream, and a sprinkle of dark chocolate on top. It’s completely vegan and easy to make, inspired by the festive Starbucks drink.
Vegan Peppermint White Chocolate Mocha Cake
This Peppermint White Chocolate Mocha Cake features moist espresso sponge layers with creamy white chocolate peppermint-flavored buttercream, topped with a sprinkle of dark chocolate. Perfect for a festive treat!
Peppermint White Chocolate Mocha Cake
Ingredients
Espresso Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup light brown sugar
- ¾ cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup strong brewed coffee cooled
- 1 cup plant-based milk almond, soy, or oat
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
White Chocolate Peppermint Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- ½ cup dairy-free white chocolate chips melted and cooled
- 2-4 tbsp plant-based milk
- 1 tsp peppermint extract
- 1 tsp vanilla extract
Topping:
- Dark chocolate shavings or finely chopped dark chocolate dairy-free
Instructions
Prepare the Espresso Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the cooled coffee, plant-based milk, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the White Chocolate Peppermint Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the melted and cooled dairy-free white chocolate, peppermint extract, and vanilla extract, and continue to beat until the frosting is light and fluffy.
- Add plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of white chocolate peppermint buttercream over the cake layer.
- Repeat with the remaining layers, finishing with a layer of buttercream on top and around the sides of the cake.
Top the Cake:
- Sprinkle dark chocolate shavings or finely chopped dark chocolate over the top of the cake.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, festive, and indulgent cake!
Notes
- Strong Brewed Coffee: For a pronounced coffee flavor, ensure the coffee is strong.
- Dairy-Free White Chocolate: Ensure to use high-quality dairy-free white chocolate for the best flavor.
- Peppermint Extract: Adjust the amount of peppermint extract to your taste preference.