A perfect sweet addition to your holiday gathering! A spelt-based vegan chocolate bundt cake is enrobed in a luscious and smooth peppermint ganache! The addition of hot water to the batter allows the cocoa to “bloom” which enriches its final flavour! This cake is moist and has an almost brownie like texture; perfect for the chocoholic! Because Spelt contains less gluten than regular all purpose flour, be sure to grease your bundt pan very well to keep the cake intact.
Preheat the oven to 350°F. Grease a 10” bunt pan and set aside.
To the flax mixture, add the almond milk, vegetable oil and vanilla and stir until combined. Pour into the flour mixture and stir until combined. Carefully pour in the hot water and mix until the batter is smooth and even (note that the batter will be quite thin).
Pour the batter into the prepared pan and bake for 55-60 minutes or until wooden toothpick inserted in center of the cake comes out clean. Remove from the oven and let cool in the pan for ~15 minutes. Usuing oven mits, gently and carefully invert the cake pan onto a wire rack to release the cake. Let cool completely.
All purpose or whole wheat will work in a 1:1 ratio for spelt flour. Any vegetable based oil will work in replacement of olive oil, however, be sure to use a light tasting oil (melted coconut oil is works as well).
You can hasten the process of cooling your ganache by placing it in the fridge for 10 minute intervals, stirring well between each interval, until a ribbon-like consistency is reached.