Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
In another bowl, combine water, vegetable oil, vinegar, vanilla extract, and peppermint extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until smooth and thoroughly combined.
Divide the batter evenly among the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
Once cooled, assemble the cake by spreading raspberry jam between each layer.
Optionally, you can frost the outside of the cake with additional raspberry jam or decorate as desired.
Slice and enjoy your Vegan 3-Layer Raspberry Mint Chocolate Fudge Cake!