• Preheat the oven to 350 °F (180 °C). Line an 8-inch baking pan with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• In a large mixing bowl, whisk, self-rising flour, sugar, unsweetened cocoa powder, and salt.
• Whisk in water, light olive oil, vanilla extract, and peppermint extract.
• Pour the batter into the prepared pan and bake the cake for 25-30 minutes until a toothpick inserted in the center of the cake comes out clean.
• Let the cake cool down on a cooling rack at room temperature for 1-2 hours or until cold to the touch before adding any frosting.

Peppermint Frosting

• Place 2-3 candy canes in a Ziploc bag, close the bag tightly, and whack it with a wooden rolling pin on a sturdy surface like a thick wooden board, not your benchtop. Stop when the candy cane forms pieces and powder. Set aside.
• In a large mixing bowl or the bowl of your stand mixer, beat the softened vegan butter until pale and creamy for about 1 minute. Use the paddle attachment or an electric beater.
• Beat in the powdered sugar, adding almond milk gradually until creamy and smooth.
• Beat in the peppermint extract and crushed candy canes.
• Spread on top of the cooled chocolate cake and add extra pieces of candy cane to decorate.