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Triple Chocolate Peppermint Bundt Cake
[Vegan]

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I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography.... Read More

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Triple Chocolate Peppermint Bundt Cake [Vegan]

488

12 slices

Dairy Free

Vegan

The holidays are upon us, and it's time to start acting like it. This is the most decadent, righteous chocolate creation, made all that much better with a healthy dose of peppermint--lots of minty extract and a whole load of candy canes. The triple chocolate comes from cocoa powder, dark... Read More

Ingredients You Need for Triple Chocolate Peppermint Bundt Cake [Vegan]

2 cups soy milk
2 teaspoons apple cider vinegar
2/3 cups canola oil
1 1/4 cups sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 cups pastry flour
2/3 cups cocoa powder
3 tablespoons arrowroot powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cups dark chocolate chips
2 tablespoons coconut oil
1 cup powdered sugar
2 tablespoons almond milk
3 candy canes

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How to Prepare Triple Chocolate Peppermint Bundt Cake [Vegan]

Preheat to 350°F. Mix the soy milk and vinegar together and let it curdle for a few minutes. Then and oil, sugar, and extracts. Stir to combine.
Then sift in flour, powder, leaveners, and salt. Mix well. Pour into a pre-greased and floured bundt pan and bake for 45 minutes or until a toothpick comes out clean.
Melt 1 cup of dark chocolate chips with 2 tablespoons coconut oil in the microwave for 3:00 minutes at 75% power.
Stir well and add 1 tablespoon of almond milk and 1/2 teaspoon of peppermint extract.
Allow this to cool for a few minutes before applying it to your cooled cake.
When the ganache is cool you may go ahead with the final peppermint/candy cane drizzle.
Use 1 cup of powdered sugar, 1/2 teaspoon peppermint extract, and 1 teaspoon almond milk.
Crush the candy canes and sprinkle them on top.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

CCPoth says:

December 23, 2017 at 2:36 pm

LOVE this recipe! These are so easy, but look amazing. I made mini bundts to give as holiday gifts to neighbors. Only thing that didn\’t work for me was adding the almond milk to the ganache? It made it too thick to even spread. I tried again without the almond milk and it remained perfect to drizzle on the cake.