Double Chocolate Peppermint Bundt Cake

• Refrigerated

  • 1 1/4 cup Non-dairy milk

• Condiments

  • 1/2 cup Vegan buttery spread

• Baking & Spices

  • 1 1/2 tsp Baking soda
  • 1 1/2 cups Cane sugar, organic
  • 3/4 cup Cocoa powder, unsweetened
  • 2 1/4 cups Gluten-free flour blend
  • 1 1/2 cup Pascha 55 cacao semi sweet dark chocolate chip
  • 3/4 cup Pascha 85% cacao bitter-sweet dark chocolate chips
  • 1/4 tsp Peppermint extract
  • 3/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 1/2 tsp Apple cider vinegar

• Dairy

  • 5 tbsp Vanilla coconut milk yogurt

• Desserts

  • 2 Allergy friendly candy canes

Found on theprettybee.com

Description

Ingredients

• 2¼ cups gluten free flour blend
• ¾ cup unsweetened cocoa powder
• 1½ cups organic cane sugar
• 1½ teaspoons baking soda
• ¾ teaspoon salt
• ½ cup vegan buttery spread
• 1¼ cup non-dairy milk of your choice
• 5 Tablespoons vanilla coconut milk yogurt
• 1½ teaspoons vanilla extract
• 1½ teaspoons apple cider vinegar
• ¾ cup PASCHA 55% Cacao Semi-Sweet Dark Chocolate Chips
• ¾ cup PASCHA 55% Cacao Semi-Sweet Dark Chocolate Chips
• ¾ cup PASCHA 85% Cacao Bitter-Sweet Dark Chocolate Chips
• ¼-1/2 teaspoon peppermint extract*
• 2 allergy friendly candy canes, crushed

Directions

• Preheat oven to 350 degrees. Grease a 10 inch bundt pan and dust it with cocoa powder.
• In a large mixing bowl, combine the gluten free flour blend, cocoa powder, sugar, baking soda, and salt. Whisk together.
• Put the vegan buttery spread in a small bowl and microwave for 30 seconds or until melted.
• Add the melted vegan buttery spread, non-dairy milk, coconut milk yogurt, vanilla extract, and vinegar to the dry ingredients. Stir well.
• Add the chocolate chips and stir to combine. Spoon the batter into the prepared bundt pan, and smooth out with the back of a spoon.
• Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
• Let the cake cool in the pan for about 30 minutes, then invert the pan over a cookie sheet and tap the bottom to release the cake.
• Let the cake cool fully. If you are making this a day ahead, wrap the cooled cake in plastic wrap.
• When you are ready to serve the cake, prepare the glaze. Place the chocolate chips in a microwave safe bowl and microwave for one minute. Stir, then microwave in 20 second intervals, stirring in between, until melted and smooth.
• Stir in the peppermint extract. Pour the glaze over the cake and sprinkle crushed candy canes on top. Slice and serve.