Vegan Chocolate Peppermint Pound Cake
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Vegan Chocolate Peppermint Pound Cake
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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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Ingredients
- 3 cups cake flour
- ⅓ cup cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon finely ground sea salt
- 1 ½ cups vegan butter room temperature, SEE NOTE
- 2 cups sugar
- 3 teaspoon Nielsen-Massey Madagascar Bourbon pure vanilla extract
- 2 teaspoon 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 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 2 to 3 tablespoon plant-based milk SEE NOTE
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Instructions
- Preheat oven to 350°F (176°C) and grease the pan, SEE NOTE
- In a medium mixing bowl, whisk the 3 cups flour, ⅓ cup cocoa powder, 1 ½ teaspoon baking powder, and ½ teaspoon 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 teaspoon of Nielsen-Massey Pure Peppermint Extract, 3 teaspoon 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 ⅓ of the flour mixture and beat on a low speed until it just begins to combine.
- Add ⅓ 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.
Nutrition Information
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Serving
1slice
Calories
347.37kcal
(17%)
Carbohydrates
51.36g
(17%)
Protein
3.85g
(8%)
Fat
14.7g
(23%)
Saturated Fat
3.78g
(19%)
Cholesterol
1.79mg
(1%)
Sodium
221.94mg
(9%)
Potassium
120.32mg
(3%)
Fiber
1.22g
(5%)
Sugar
32.88g
(66%)
Vitamin A
878.33IU
(18%)
Vitamin C
1.2mg
(1%)
Calcium
46.35mg
(5%)
Iron
0.57mg
(3%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 34737 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 347.37kcal | 17% |
| Carbohydrates | 51.36g | 17% |
| Protein | 3.85g | 8% |
| Fat | 14.7g | 23% |
| Saturated Fat | 3.78g | 19% |
| Cholesterol | 1.79mg | 1% |
| Sodium | 221.94mg | 9% |
| Potassium | 120.32mg | 3% |
| Fiber | 1.22g | 5% |
| Sugar | 32.88g | 66% |
| Vitamin A | 878.33IU | 18% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 46.35mg | 5% |
| Iron | 0.57mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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