Cake of the Holiday Season

If you’re dreaming of the perfect holiday dessert that combines rich chocolate, refreshing peppermint, and a touch of festive flair, these Chocolate Peppermint Cake Bars are exactly what you need. Soft, fudgy, and topped with creamy vanilla frosting and crushed candy canes, this recipe tastes like a holiday dream come true.

Whether you’re baking for a Christmas party, a cookie exchange, or just because you love chocolate and peppermint (who doesn’t?), these bars are simple to make and impossible to resist.

Plus, they’re completely dairy-free and vegan-friendly, so everyone can enjoy them.

Why You’ll Love These Chocolate Peppermint Cake Bars

Rich and fudgy texture – Think of these as a cross between brownies and cake bars — soft, moist, and perfectly chocolatey.
Festive peppermint flavor – Just the right hint of peppermint adds that unmistakable holiday magic.
Vegan & dairy-free – Made with plant-based ingredients that everyone will love.
Simple ingredients – You probably already have everything you need in your pantry.
Perfect for Christmas baking – These bars look gorgeous topped with white vanilla frosting and crushed candy canes.

If you love recipes like peppermint bark, chocolate peppermint cookies, or brownies with a seasonal twist, this one’s going to be your new go-to December dessert.

Tips for Perfect Chocolate Peppermint Cake Bars

Don’t overbake. The bars should be just set in the center. Overbaking can make them dry instead of fudgy.
Cool completely before frosting. Warm bars will melt the frosting.
Adjust the peppermint extract to your taste. A little goes a long way — ⅛ teaspoon for subtle flavor, ¼ teaspoon for bold peppermint.
Use black cocoa for drama. It gives a beautiful dark contrast to the white frosting and red candy cane topping.
Make ahead: These bars can be made 1–2 days in advance and stored in an airtight container in the fridge.

Why Chocolate and Peppermint Are the Ultimate Holiday Duo

There’s something about the combination of rich chocolate and cool peppermint that feels instantly festive. The deep, indulgent flavor of chocolate pairs perfectly with the refreshing, tingly sweetness of peppermint — creating a balance that’s both cozy and refreshing.

From peppermint mochas and peppermint bark to candy cane brownies and these chocolate peppermint cake bars, this classic pairing brings instant holiday cheer.

And when you top it all off with fluffy vanilla frosting and a sprinkle of crushed candy canes, you’ve got a dessert that not only tastes amazing but also looks like it came straight from a holiday bakery display.

Fun Ways to Customize Your Bars

Want to make these bars your own? Here are a few fun variations:

Double Chocolate Peppermint Bars: Drizzle melted dark chocolate over the frosted bars before adding crushed candy canes.
Peppermint Mocha Bars: Add 1 teaspoon instant espresso powder to the batter for a mocha twist.
Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
White Chocolate Drizzle: Melt dairy-free white chocolate chips and drizzle over the candy cane topping for a beautiful finish.
Mini Bar Version: Bake in a mini muffin pan for bite-sized holiday treats perfect for parties.

Frequently Asked Questions

Can I use regular cocoa powder instead of black cocoa?

Yes! Black cocoa gives a deeper flavor and darker color, but regular cocoa powder will work just as well for a classic chocolate flavor.

How strong is the peppermint flavor?

That depends on how much peppermint extract you use. For a subtle flavor, stick to ⅛ teaspoon. For a stronger minty bite, use ¼ teaspoon.

Are these bars sweet?

They’re perfectly balanced — not too sweet, thanks to the dark cocoa and light vanilla frosting. If you prefer extra sweetness, you can increase the sugar slightly or drizzle extra frosting on top.

Can I skip the frosting?

You can, but the frosting really takes these to the next level. It balances the deep chocolate flavor and makes them extra festive when topped with candy canes.

Can I make these gluten-free?

Yes! Simply replace the all-purpose flour with a 1:1 gluten-free baking blend. The almond flour adds great texture, so you’ll still get a soft, moist crumb.

Perfect Pairings for Chocolate Peppermint Cake Bars

If you’re serving these at a party or holiday gathering, pair them with:

Peppermint hot chocolate for a cozy, double-mint treat.
Vanilla or coconut milk latte for a creamy balance.
Hot coffee or espresso to complement the rich chocolate flavor.

These bars are also amazing alongside other holiday desserts like gingerbread cookies, sugar cookie bars, or peppermint bark.

Why This Recipe Is Perfect for the Holidays

When the holiday season rolls around, we all crave desserts that feel special but don’t require hours in the kitchen. These chocolate peppermint cake bars check every box — simple to make, easy to decorate, and full of nostalgic Christmas flavor.

They also make great gifts! Cut them into neat squares, place them in a festive tin or box, and you’ve got a homemade treat that’s sure to impress friends, family, and coworkers.

The contrast of dark, fudgy chocolate with light vanilla frosting and bright red candy cane pieces makes them not only delicious but visually stunning on any dessert table.

More Holiday Desserts to Try

If you love these chocolate peppermint cake bars, here are a few more festive treats you might enjoy:

Peppermint Frosted Brownies
Chocolate Peppermint Cookies
Peppermint Bark Blondies
Vegan Hot Cocoa Cupcakes
Peppermint Mocha Donuts

Each one delivers that irresistible combo of chocolate and mint that defines the season.

Sugar: any granulated sugar will work. I used white sugar in this recipe. Be sure it is granulated and not a liquid sweetener such as maple syrup.

Vegan butter: any vegan butter will work. You can also substitute for liquid oil. If you aren’t vegan normal butter works too.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan normal milk works too.

All-purpose flour: I haven’t tested any other flours. The closest option would be a 1:1 gluten-free flour.

Applesauce: I always use unsweetened applesauce. If you don’t want to use applesauce, you could use mashed banana, pumpkin, mashed sweet potato, or oil. I wouldn’t recommend substituting the applesauce though as the substitutions tend to change the texture a little.
Almond flour: I haven’t tested any other flours in this recipe.

Black cocoa powder:I love using black cocoa powder in this recipe as it gives a super rich chocolate flavor. If you don’t have this, you can use normal cocoa or cacao power.

Ingredients You’ll Need

Here’s what you’ll need to make these delicious chocolate peppermint cake bars:

For the Bars:

6 tablespoons vegan butter, softened
⅔ cup granulated sugar
⅔ cup unsweetened applesauce
½ cup non-dairy milk (like almond, oat, or soy milk)
⅛–¼ teaspoon peppermint extract (depending on how strong you like it)
2 teaspoons baking powder
1 ⅓ cups all-purpose flour
½ cup almond flour
⅓ cup black cocoa powder (or regular cocoa powder if you prefer)
Optional: ½ cup dairy-free chocolate chips

For the Vanilla Frosting:

½ cup vegan butter, softened
2 cups powdered sugar
1 tablespoon non-dairy milk (plus more as needed)
1 teaspoon vanilla extract
Pinch of salt

For the Topping:

3–4 candy canes, crushed into small pieces

How to Make Chocolate Peppermint Cake Bars

These bars come together easily with just one bowl, a whisk, and a baking pan. Here’s how to make them step-by-step:

Step 1: Preheat and prepare your pan

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it with vegan butter.

Step 2: Cream the butter and sugar

In a large mixing bowl, cream together the vegan butter and sugar until light and fluffy. This helps create a tender texture and ensures your bars bake up soft instead of dense.

Step 3: Add the wet ingredients

Whisk in the applesauce, non-dairy milk, and peppermint extract until smooth. The applesauce acts as both moisture and a natural egg replacement, keeping these bars soft and moist without needing eggs.

Step 4: Add the dry ingredients

Sift in the all-purpose flour, almond flour, baking powder, and black cocoa powder. Gently stir until everything is just combined — be careful not to overmix.

Baker’s Tip: Black cocoa gives these bars a deep, dark chocolate flavor similar to Oreo cookies. If you prefer a lighter taste, you can use Dutch-process or natural cocoa powder instead.

Step 5: Add chocolate chips (optional)

If you want an extra hit of chocolate, fold in ½ cup of vegan chocolate chips.

Step 6: Bake

Pour the batter into your prepared pan and smooth the top evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Let the bars cool completely in the pan before frosting.

How to Make Vegan Vanilla Frosting

This simple frosting adds the perfect creamy contrast to the dark chocolate base. It’s light, fluffy, and spreads beautifully.

In a medium bowl, beat ½ cup vegan butter until creamy.
Gradually add 2 cups powdered sugar, beating after each addition.
Add 1 tablespoon non-dairy milk, 1 teaspoon vanilla extract, and a pinch of salt.
Continue beating until smooth and fluffy. If it’s too thick, add a little more milk (a teaspoon at a time). If it’s too thin, add more powdered sugar.

Once your bars are cooled, spread the frosting evenly on top using an offset spatula or the back of a spoon.

Candy Cane Topping

Nothing says holiday dessert quite like crushed candy canes. The pop of red and white adds a festive touch and a little peppermint crunch.

To make crushed candy canes:

Place 3–4 candy canes in a zip-top bag.
Use a rolling pin or heavy object to crush them into small pieces.
Sprinkle generously over the frosted bars.

Pro tip: Add the candy canes just before serving to keep them from melting into the frosting if your kitchen is warm.
How to Store Chocolate Peppermint Cake Bars
These bars store beautifully, making them perfect for holiday parties or gifting.

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days. Let them come to room temperature before serving.
Freezer: You can freeze unfrosted bars for up to 2 months. Thaw, frost, and decorate before serving.

Final Thoughts

These Chocolate Peppermint Cake Bars are everything you could want in a holiday dessert: rich chocolate flavor, a hint of peppermint, creamy frosting, and a festive candy cane crunch.

They’re the kind of treat that disappears fast at every party — and they’re surprisingly simple to make.

Perfect for Christmas baking, holiday parties, or cozy nights by the fireplace, these bars are guaranteed to spread cheer with every bite.

So preheat your oven, grab some candy canes, and treat yourself (and your loved ones) to this deliciously festive dessert!