Peppermint Chocolate Bundt Cake

Your classic chocolate bundt cake, with extra holiday spirit

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 Chocolate Bananamilk
1/2 cup melted margarine
1/4 teaspoon 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 teaspoon peppermint extract
1/4 cup crushed candy canes

Directions:

Cake
1. Preheat oven to 350 degrees F. Grease a Bundt cake pan and set aside.
2. Combine cake mix, chocolate pudding mix, non-dairy yogurt, melted margarine, applesauce, chocolate chips and peppermint extract.
3. Pour batter into the bundt pan. Bake at 350 degrees for 40-45 minutes until a toothpick inserted into the center comes out clean.
4. 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
1. Add chocolate chips to a bowl.
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.
3. Once the cake is cooled, drizzle or paint the chocolate topping on the cake. Top with crushed candy canes.