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British Columbia, Canada
A perfect sweet addition to your holiday gathering! A spelt-based chocolate bundt cake is enrobed in a luscious and smooth non-dairy chocolate peppermint ganache! The addition of boiling water to the cake batter allows the cocoa to “bloom,” which enriches its final flavor! 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 during the un-molding process.
PREP TIME: 10 MINUTES
COOK TIME: 1 HOUR
COOLING TIME: 30 MINUTES
Chocolate Bundt Cake
2 tbsp flax meal + 3 tbsp water
1 & 1⁄2 cups organic cane sugar
1 & 3⁄4 cups spelt flour
3⁄4 cup cocoa powder
1 & 1⁄2 tsp baking powder
1 & 1⁄2 tsp baking soda
1 tsp salt
1 cup almond milk
1⁄2 cup extra virgin olive oil
2 tsp vanilla extract
1 cup boiling water
Chocolate Peppermint Ganache
1⁄3 cup full-fat coconut milk
3⁄4 cup semisweet chocolate pieces
4 drops food grade pure peppermint oil (or 1⁄2 tsp pure peppermint extract)
Preheat the oven to 350°F. Grease a 10' 'bundt pan and set aside. Pour about 2 cups of water into a kettle and bring to a boil. Remove from heat and set aside.
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.
To the flax mixture, add almond milk, olive oil and vanilla and stir until combined. Pour into the flour mixture and stir until combined. Pour in the boiling water and mix until the batter is smooth and even (note that the batter will be quite thin now).
Pour 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 30 minutes.
Gently remove the cake from the pan by running a knife along the outer and inner edge of the pan, then flip it onto a wire rack. Let cool completely.
Chocolate Peppermint Ganache
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).
Pour the ganache over the cooled cake and refrigerate for 30 minutes before serving.
Spelt flour is my flour of choice in this recipe for its nutritional content; however, all-purpose or whole wheat will work just as well. Be sure
to grease your bundt pan very well to allow for easy un-molding. 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.