Chocolate-Peppermint Bundt Cake

This chocolate-mint deliciousness isn’t reserved for only the holiday season! Enjoy this cake all year long. This recipe uses smaller 6 cup Bundt pans and makes 2 cakes; one to gift and one to enjoy!

Serves: 16Hands-on: 15 minutesTotal: 1 hourDifficulty: Medium

Serves: 16

Ingredients

  • 2 cups soymilk
  • 2 tsp. vinegar
  • 2¼ cups unbleached all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ⅔ cup canola oil
  • 1½ tsp. peppermint extract
  • 1 tsp. vanilla extract
  • ½ cup soy creamer
  • 2 Tbsp. vegan margarine
  • 6 oz. vegan chocolate chips
  • ⅓ cup crushed peppermint candies

Directions

  • Preheat oven to 350°F. Grease and flour 2 small Bundt cake pans (6 cups each).
  • Combine soymilk and vinegar in a medium bowl. Allow to sit for 10 minutes to thicken. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside. Add oil, peppermint extract, and vanilla extract to the soymilk mixture, whisking to combine. Add wet ingredients to the flour mixture, stirring gently until there are no large lumps.
  • Pour batter into prepared pans. Check cakes after 30 minutes; cakes are done when a toothpick comes out clean when inserted into the center of the cakes. Cool cakes for 10 minutes, then invert onto a serving platter. Cool completely.
  • While cakes are baking, make the ganache: Place soy creamer and margarine in a bowl over a pan of gently simmering water and heat until the margarine melts. Add the vegan chocolate chips and continue to heat, stirring constantly until the mixture is smooth.
  • Cool ganache for 10 minutes. Pour over cakes.

Recipe Information

Serves: 16

Ingredients

  • 2 cups soymilk
  • 2 tsp. vinegar
  • 2¼ cups unbleached all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ⅔ cup canola oil
  • 1½ tsp. peppermint extract
  • 1 tsp. vanilla extract
  • ½ cup soy creamer
  • 2 Tbsp. vegan margarine
  • 6 oz. vegan chocolate chips
  • ⅓ cup crushed peppermint candies

Directions

  • Preheat oven to 350°F. Grease and flour 2 small Bundt cake pans (6 cups each).
  • Combine soymilk and vinegar in a medium bowl. Allow to sit for 10 minutes to thicken. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside. Add oil, peppermint extract, and vanilla extract to the soymilk mixture, whisking to combine. Add wet ingredients to the flour mixture, stirring gently until there are no large lumps.
  • Pour batter into prepared pans. Check cakes after 30 minutes; cakes are done when a toothpick comes out clean when inserted into the center of the cakes. Cool cakes for 10 minutes, then invert onto a serving platter. Cool completely.
  • While cakes are baking, make the ganache: Place soy creamer and margarine in a bowl over a pan of gently simmering water and heat until the margarine melts. Add the vegan chocolate chips and continue to heat, stirring constantly until the mixture is smooth.
  • Cool ganache for 10 minutes. Pour over cakes.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat17g
Saturated Fat4g
Cholesterol0mg
Sodium280mg
Total Carbohydrate53g
Dietary Fiber4g
Sugars34g
Protein3g