This pretty Vegan White Chocolate Peppermint Crunch Bundt Cake is sure to get you in the Christmas spirit! Fluffy vanilla cake is flavored with white chocolate chips, peppermint extract, and crushed peppermint candies. It is then topped with a pink peppermint glaze and more candies for a fun finishing touch!
Hi friends and happy Thursday! Christmas is quickly approaching and o-m-g I am so behind on this whole baking thing! I finally had a few days off in a row from work, and I have been making all of the festive things for y'all. Continuing the fun peppermint theme from last week, I made you this Vegan White Chocolate Peppermint Crunch Bundt! This cake is super soft, fluffy, and has the perfect little kiss of mint to make it taste wintery fresh. I am always afraid of mint desserts tasting like toothpaste, but this one hits the perfect balance of sweet vanilla-white chocolate and fresh peppermint!
I am all about the easy desserts, and more-so than ever during this busy time of year! This white chocolate peppermint crunch bundt starts with my go-to vanilla cake base, and it is jazzed up with a bit of peppermint extract, vegan white chocolate chips, and crushed peppermint candies. The finishing touch is the fun pink peppermint glaze and more crushed up candies on top! That combo of white, red and pink just gets my heart in a festive mood. I vote that more Christmas desserts should be pink 🙂
Tips for success for your white chocolate peppermint crunch bundt cake
- Pick a pretty bundt pan! This is really my favorite part of baking bundts - the pan is so pretty that decorating the cake is really no sweat. For this cake, I recommend one without too many tiny intricate details, as the white chocolate chips and peppermints like to melt and get stuck in these little nooks and crannies. If you like the one that I used, it is the Nordic Ware Bavarian Bundt Pan.
- Spray your pan down really, REALLY well with baking spray. This is crucial to avoid sticking!!! I do this with any pan for any cake I bake, but it is super duper KEY for bundt cakes, especially intricate ones. The trick is getting a baking spray that has flour in it. I usually get mine at Aldi - it is a "seasonal" item and only around this time of year, so I usually get 6-8 cans to last me until they sell them again haha! The PAM baking spray and Baker's Joy are also very comparable (but not as cheap).
- Where do I find vegan white chocolate? This is pretty new to me, as I wasn't able to find any dairy-free white chocolate for years, but I got mine at Walmart! The brand is Nestle Simply Delicious. You can also omit the white chocolate if you can't find it (or substitute for dark!)
- What peppermint extract do you use? My favorite is Adam's Extracts peppermint! It has a nice, pure minty flavor and very little gets the job done - I've been working out of the same bottle for a couple of years now LOL.
I hope you guys will give my vegan white chocolate peppermint crunch bundt cake a try! It is seriously so delicious, easy, and tastes like the winter holidays!
Check out some other favorite holiday bundts!
- Vegan Ginger Pear Bundt Cake
- Vegan Cranberry Apple Bundt Cake
- Sparkling Champagne Bundt Cake
- Vegan Spiced Orange Date Cake
- 2 tablespoon ground flaxseed + 6 tablespoon water
- 1 cup granulated white sugar
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegan butter, at room temperature
- ⅓ cup nondairy yogurt {I used Silk soy milk vanilla yogurt}
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract
- ½ teaspoon peppermint extract
- ⅔ cup unsweetened nondairy milk
- 1 cup vegan white chocolate chips
- 2-3 tablespoon crushed peppermint candies
- *for the glaze*
- 1 cup powdered sugar
- 2-3 tablespoon nondairy milk
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1-2 drops red food coloring
- additional crushed peppermints, for garnish
- To make the cake, first preheat oven to 350F and spray a bundt pan with nonstick baking spray.
- In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.
- Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
- In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, vanilla extract, peppermint, and add them to the dry ingredients. Mix until combined.
- Finally, pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy.
- Gently fold in the white chocolate chips and peppermint pieces.
- Pour batter into prepared pan and bake for 45-50 minutes, until cake is set in the center and a toothpick comes out clean.
- Let cool slightly in the pan, then turn out onto a serving dish to finish cooling.
- To make the glaze, combine the powdered sugar with the extracts. Add in the milk, 1 spoonful at a time, until you reach your desired consistency. I promise you will use less milk than you think! Add food coloring as needed to reach your desired color.
- Spoon the glaze on top of the cake, and decorate with crushed peppermints. Enjoy!
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Karen Parrish says
Made this for Christmas. HUGE hit! Really delicious...not too pepperminty and so pretty. Thank you 🙂