An extra rich, double chocolate peppermint bundt cake is a showstopping dessert for the holiday season!
Disclosure: Thank you to PASCHA Chocolate for sponsoring this post. As always, all thoughts and opinions are my own.
It’s the holiday season, and you know what that means. It means that all of us food allergy moms are working overtime to figure out safe versions of holiday favorites. Safe dinner rolls, safe gingerbread houses, safe candy canes, and safe desserts.
It can be exhausting, right? We all want our precious families to have wonderful, magical holiday memories. And even if it means extra hours online hunting down allergy friendly ingredients to our favorite dessert, or calling stores to find safe candy canes, you do it. You’re all in – because there’s no reason that families with food allergies should miss out on special holiday treats.
Thankfully, there are brands that “get it.” Brands like PASCHA Chocolate, who makes the most decadent chocolate chips, chocolate bars, and more…all free of the top allergens. PASCHA Chocolate is free from the top 8 allergens, gluten free, and vegan. They make sure that all ingredients used in their products are allergen free – and they trace this back all the way through the supply chain.
PASCHA chocolate chips come in three varieties – 55%, 85%, and 100%. For this double chocolate peppermint bundt cake, I used both the 55% and the 85%. These chocolate chips melt beautifully – both in the cake, and as a glaze on top of the cake, and they have an incredible, rich chocolate flavor. It’s wonderful when a company you can trust makes an amazing, allergy friendly product.
This double chocolate bundt cake is not only gluten free, vegan, and free of the top 8 allergens, it’s also extra rich, super moist, and very decadent. It’s the perfect dessert for your holiday table. The secret to the excellent texture is the addition of coconut milk yogurt. (If you can’t do coconut, you can use any yogurt that works for your dietary needs).
Semi-sweet chocolate chips are mixed into the batter, and the chocolate glaze adds even more richness. Festive crushed candy canes adorn the top of this show stopping cake. If you don’t love peppermint, just leave out the peppermint extract and the candy canes. There’s nothing wrong with a double chocolate bundt cake!
This is one of those desserts that makes everyone feel included and loved – there’s no way anyone would suspect that this delicious cake is free of the top 8 allergens!
Make sure to set aside an extra slice for yourself to enjoy after all the guests have left and the kiddos are in bed – you’ll deserve it after all the holiday hustle and bustle!
Disclosure: This post contains affiliate links.
Double Chocolate Peppermint Bundt Cake.
For the cake:
- 2 ¼ cups gluten free flour blend
- ¾ cup unsweetened cocoa powder
- 1 ½ cups organic cane sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup vegan buttery spread
- 1 ¼ cup non-dairy milk of your choice
- 5 Tablespoons vanilla coconut milk yogurt
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons apple cider vinegar
- ¾ cup PASCHA 55% Cacao Semi-Sweet Dark Chocolate Chips
For the topping:
- 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
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.
*Every brand of peppermint extract is different, so start with ¼ teaspoon and add more if needed.
You can find PASCHA Chocolate Chips at Vitacost, Amazon, and walmart.com, as well as some health food stores.
Can I use regular all purpose flour to this recipe?
You sure can!
I wasn’t able to find the Pascha chips, but I have regular Enjoy Life morsels (not dark chocolate). Any thoughts on how using these would affect the outcome?
Hi, this recipe sounds amazing! Wondering if there is a way to make this without the coconut yogurt?
You could use applesauce instead!
Chocolate & peppermint is such a divine combo for the Christmas season….yum! It’s beautiful, too!
This sounds amazing! It’s like a giant peppermint patty!!!
Good afternoon, I have just come across your recipes, and sadly I do not have a BUNDT cake tin, I am wondering if anyone can help with the amount of cake mixture, would this mixture fit into a normal tin (if I put or use a ramekin) for the center, what size cake tin would I use, as I am aware from the photo that this BUNDT tin is very deep, also I have never found coconut milk yogurt, please can anyone help with this, may I use just a normal yogurt?
Also could I use Coconut Sugar or Stevia in this recipe please.
I have a friend who is allergic to eggs so am trying to find good recipes that she can enjoy.
Hi Ali, Here is a baking pan conversion chart, and there are a few options for you! You can make it without a bundt pan: http://dish.allrecipes.com/cake-pan-size-conversions/ Yes, you can use any yogurt that works for your dietary needs. And yes, you can definitely use coconut sugar, but I don’t have any idea if stevia would work, because I haven’t tried it that way. Thanks for your questions, and I hope I’ve helped! :)
Bethany @ athletic avocado
Such a beautiful cake! So hard to believe that it is allergy-free! I need to check out this chocolate company!
Looks amazing! I make muffins like this and they are gone in no time but it’s been awhile since I’ve made a cake like this. My family and I would devour this!!!
Thank you so much!
Wow Kelly, this is absolutely stunning! I think I need to invest in a bundt pan for this deliciousness!
Thank you, Alisa!
I need to make a cake for Papa’s 82nd birthday. This looks spectacular! Would you think I could sub something for the yogurt—-maybe banana, applesauce, or pumpkin? Is the yogurt a binder?
BTW, looking over your recipes gives me a renewed hope that I’ll be able to enjoy some comfort foods again!!!!
Yes, I think that any of those fruits will work for a substitution, just use an equal amount. The yogurt is a binder and adds moisture. I would probably go with applesauce as it is the most neutral tasting of the choices you have.
Thank you so much, I’m glad you are finding some recipes you like! :)
This is such a beautiful cake – and i love that you served it on a mint green platter… perfect for the flavor and the holiday season. :) This will be great for Christmas this year! YUUM
Thank you, Alicia!
Gluten Free With Emily
I love Pascha Chocolate! This cake looks so moist, and lovely. It makes me ready for the Holidays!!
If I didn’t need to make this recipe dairy free would I put in the same amount of real dairy as the non-diary product? Also can I use a 1/2 cup of butter for the vegan spread?
Yes, just use the same amounts for dairy products. :) Hope you love it!
What a gorgeous cake! I love the flavor combination of chocolate and peppermint too. Looks devine!
Thank you, Elizabeth!
That is one beautiful cake!
That is a truly stunning cake! I fell in love with Bundt cakes when the pans were all the rage (maybe back in the 70s???), and I still think they are one of the most impressive looking cakes out there. Love this one!
Thank you so much!