Chocolate Holiday Bundt Cake with Peppermint Ganache - The Simple Green


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.

Course Dessert
Cuisine American, French
Keyword Chocolate Cake, Holidays, vegan chocolate cake
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Calories 516 kcal


Chocolate Bunt Cake

  • 2 tbsp flax meal + 3 tbsp of water
  • 1 ½ cups organic cane sugar
  • 1- ¾ cups spelt flour
  • ¾ cup cocoa powder
  • 1- ½ teaspoons baking powder
  • 1- ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup almond milk
  • ½ cup extra virgin olive oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water

Chocolate Peppermint Ganache

  • 1/3 cup full fat coconut milk
  • 125 g (~3/4) cup semi-sweet chocolate pieces
  • 4 drops food grade pure peppermint oil [or 1/2 tsp pure peppermint extract]


  1. Preheat the oven to 350°F. Grease a 10” bunt pan and set aside.

  2. In a small bowl, combine the flax meal and 3 tbsp water and let stand for 5 minutes or until thickened. Meanwhile, in a large bowl, sift together the cane sugar, spelt flour, cocoa powder, baking powder, baking soda and salt.
  3. 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).

  4. 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.

Prepare the Peppermint Ganache:

  1. To a small sauce pan, add the coconut milk and heat over medium while stirring frequently until a few bubbles start to form. Remove from heat and add in the chocolate pieces and peppermint extract/oil. Stir constantly until all the chocolate is melted and the mixture is smooth and even in consistency. Cool the ganache, stirring occasionally, until the chocolate forms ribbons when drizzled off the spoon (see notes below).
  2. Pour the ganache over the cooled cake and refrigerate for 30 minutes before serving.

Recipe Notes

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.

Nutrition Facts
Amount Per Serving
Calories 516 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g50%
Cholesterol 1mg0%
Sodium 545mg24%
Potassium 322mg9%
Carbohydrates 71g24%
Fiber 8g33%
Sugar 44g49%
Protein 7g14%
Vitamin A 8IU0%
Calcium 96mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.