I got from my friend Jodi Frazier Fleeman, IG @jodi_active_plantbased. She shared it on Instagram and then turned me on to this amazing freak of nature Chef Andrew, ‎@MakeItDairyFree  . My video is the amateur version of his🤣🤣🤣🤣 Thanks Andrew!!

Preheat oven to 350
Generously grease a bundt pan

  • 1 c dairy-free milk
  • 1 Tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 2-1/2c flour (Andrew used gluten-free)
  • 2 c cane sugar
  • 1 c cocoa powder
  • 2 tsp baking powder
  • 1-1/2 baking soda
  • 1-1/2 tsp salt
  • 1-1/2 c boiling water
  • 3/4 c neutral oil
  • 2 c rice milk chocolate chip

For Ganache

  • 1 c vegan dark chocolate chips
  • 1/2 c vegan butter
  • (Andrew uses 1/2 cup of crushed peppermint to sprinkle on top)

In a small bowl, combine milk, apple cider vinegar, and extracts to make vegan buttermilk.  Set aside.

Hand whisk dry ingredients.  Add chocolate chips.

Add boiling water, oil, and buttermilk.  Mix with a spatula until just combined. Bake for 38-42 minutes or until a toothpick inserted into the center comes out clean.  (I baked for 45 min)

Ganache:

Melt butter and chocolate.  Refrigerate for 10-15 minutes so it is still pourable but cooled and slightly thickened.  Drizzle of cooled cake.

Check out Andrew’s video.  He is hilarious, handsome, and a very talented vegan chef.