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.