Candy Cane Chocolate Peppermint Cake
Prep time
Cook time
Total time
The only cake you'll need to make for the holidays! Decadently rich and incredibly moist. Made in one bowl and using a whisk - can't get any simpler.
Recipe type: Dessert
Serves: 10-12
  • 1¾ c flour, sifted
  • 1½ c sugar
  • ¾ c cocoa powder, sifted
  • 1½ tsp baking soda
  • 1½ tsp baking powder
  • 1¼ tsp ground turkish coffee
  • 1 tsp sea salt
  • 2 tbsp chia seeds OR
  • 2 tbsp ground flaxseed
  • 5-6 tbsp hot water
  • 1 c unsweetened dairy-free milk, room temp
  • ½ c coconut oil, melted
  • 3 drops pure peppermint oil - I used Doterra Peppermint essential oil*
  • 1 c boiling water
  • ¼ c crushed candy canes (10 mini candy canes) plus more for garnish (2-3 crushed candy canes) - optional
  1. Preheat oven to 350F. Grease well and flour 10"-12" bunt** pan and set aside.
  2. In a small bowl, prepare chia/flaxseed: add hot water to chosen seed, stir and allow to rest for a few minutes while you prep the batter.
  3. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, coffee, and salt.
  4. Next, add prepared chia/flaxseed, milk, coconut oil, and peppermint oil. Whisk well until ingredients are incorporated.
  5. Carefully pour boiling water to batter and gently whisk at first until water is one with the batter. Then whisk faster until batter is fully mixed.
  6. Final step, add crushed candy canes and whisk/stir a few times into batter.
  7. Pour batter into prepared bunt pan and place in the oven for 1 hour. Check doneness at 50 minutes with a toothpick or knife.
  8. Remove cake from oven and allow to completely cool before inverting. Once inverted, sprinkle crushed candy canes over cake if desired. Slice and enjoy!
*If you don't have peppermint oil on hand, you can omit it. The oil simply enhances the flavor of the mint from the candy canes.
** There's enough batter to fit a 9"x13" cake pan if you don't have a bunt pan or would rather make a sheet cake. Be sure to cut baking time in half. Check the cake at the 25 minute mark and increase baking time in 5 minute increments if needed, until an inserted toothpick into cake comes out clean.
Recipe by No Dairy No Cry at