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 chips, and ganache.

Triple Chocolate Peppermint Bundt Cake [Vegan]




12 slices



  • 2 cups soy milk
  • 2 teaspoons apple cider vinegar
  • 2/3 cups canola oil
  • 1 1/4 cups sugar
  • 1 teaspoons 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 teaspoons baking powder
  • 1/2 teaspoons sea salt
  • 3/4 cups dark chocolate chips
  • 2 tablespoons coconut oil
  • 1 cup powdered sugar
  • 2 tablespoons almond milk
  • 3 candy canes


  1. 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.
  2. 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.
  3. Melt 1 cup of dark chocolate chips with 2 tablespoons coconut oil in the microwave for 3:00 minutes at 75% power.
  4. Stir well and add 1 tablespoon of almond milk and 1/2 teaspoon of peppermint extract.
  5. Allow this to cool for a few minutes before applying it to your cooled cake.
  6. When the ganache is cool you may go ahead with the final peppermint/candy cane drizzle.
  7. Use 1 cup of powdered sugar, 1/2 teaspoon peppermint extract, and 1 teaspoon almond milk.
  8. Crush the candy canes and sprinkle them on top.

Nutritional Information

Per Slice: Calories: 488 | Carbs: 63 g | Fat: 26 g | Protein: 5 g | Sodium: 65 mg | Sugar: 41 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.