Servings

4

Prep Time:

1 hour, 15 minutes

Difficulty:

Medium

Good For:

Dessert

About this Recipe

A popular, decadent, and delicious holiday recipe, our Peppermint Chocolate Bundt Cake will be a hit at your holiday social gathering. The moistness of the cake paired with the crunchiness of the crushed peppermint sticks is a wonderful yet contrasting pair of textures. We hope you enjoy!

Cake

• 1 box Gluten-Free Chocolate Cake Mix
• 6-ounce non-dairy yogurt
• 1 package instant chocolate pudding mix
• 1 cup - unsweetened apple sauce
• 1/2 cup - Mooala Original Bananamilk
• 1/2 cup - melted margarine
• 1/4 tsp - peppermint extract
• 1/2 cup - dairy-free chocolate chips

Chocolate Topping

• 1 1/3 cups - chocolate chips
• 1/2 cup - Mooala Chocolate Bananamilk
• 1/4 cup - margarine
• 1/4 tsp - peppermint extract
• 1/4 cup - crushed candy canes

Chocolate Cake

Step 1

Preheat oven to 350 degrees F. Grease a bundt cake pan and set aside. Combine cake mix, chocolate pudding mix, non-dairy yogurt, melted margarine, applesauce, chocolate chips and peppermint extract.

Step 2

Pour batter into the bundt pan. Bake at 350 degrees for 40-45 minutes until a toothpick inserted into the center comes out clean.

Step 3

Once fully cooked, take out of the oven and let the cake cool in the pan for about 30 minutes, then transfer it to a wire rack.

Chocolate Topping

Step 1

Add chocolate chips to a bowl.

Step 2

Melt margarine and add Chocolate Bananamilk. Once mixed, pour over the chocolate chips and mix completely. Once incorporated, add peppermint extract. Let the mixture sit until cake is cooked and cooled.

Step 3

Once the cake is cooled, drizzle or paint the chocolate topping on the cake. Top with crushed candy canes.