Chocolate Peppermint Bundt Cake

Ingredients:

6 ounces (3/4 cup) Tofutti Better Than Sour Cream

3/4 cup cold water

3 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup cocoa powder

2 teaspoons baking soda

1/2 teaspoon sea salt

2 teaspoons vanilla extract

1/2 teaspoon peppermint extract

1 cup concentrated coffee, regular or decaf

Optional: 2 or so tablespoons vegan/plant-based Crème de Menthe

Garnish: vegan whipped topping of your choice and approximately 12 vegan peppermints, crushed in a zip-top bag with a rolling pin

Directions:

Preheat oven to 350 degrees and spray Bundt pan with non-stick spray.

In a small bowl, whisk together Better Than Sour Cream and water until smooth. Set aside.

Then in large bowl or electric mixer, place flour, sugar, cocoa powder, soda, and sea salt, and whisk to combine. Make a well in center and pour in sour cream mixture and extracts.

With mixer on low speed, beat until well combined, scraping down sides of bowl as necessary. Turn off mixer, add half of coffee, and mix just until combined on medium speed. Repeat with remaining coffee; avoid over-mixing. Batter will be thick and a bit foamy. Transfer batter into prepared pan, gently smooth top, and bake for 40 to 45 minutes.

Check for done-ness with a wooden pick. If just a few moist crumbs cling to pick, the cake is ready. If not, return to oven for 3 to 5 minutes, testing again. Avoid over baking. Cool 10 minutes in pan on wire rack, invert, brush with Crème de Menthe if desired, cover with a kitchen cloth, and cool completely.

Serve with a generous crown of swirled whipped topping and a sprinkle of peppermint. Pass additional whipped topping and crushed peppermint if desired.

In decorative bundt pan this cake domes considerably, but still sits flat. If yours does not, trim off some of the dome with a serrated knife.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.