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+ servings

Holidaze Chocolate Cake (It's Very Refreshing)



  • 1 cup brown rice flour
  • ½ cup almond flour
  • 2 Tbsp arrowroot powder
  • cup cocoa powder + more for dusting the pan
  • 1 tsp baking soda
  • ½ tsp fine grain sea salt
  • 3 eggs (large or XL)
  • 1 cup natural sugar (Sugar in the Raw or Turbinado)
  • 2 tsp vanilla extract
  • ¼ cup olive oil
  • 1 cup hot water
  • coconut oil or butter for greasing the pan

Chocolate Ganache

  • cup chocolate chips
  • 1 ½ Tbsp canned coconut milk (or heavy cream)
  • ¼ tsp vanilla extract
  • tiny pinch of sea salt


  • peppermint candies, crushed


  • Preheat oven to 350°
  • Prep an 8 or 9" bundt pan with coconut oil or butter, and add a sprinkling of cocoa powder. Gently shake the pan to disperse the powder evenly. Set aside.
  • In a large bowl, combine the first six ingredients with a whisk. Set aside.
  • In another large bowl, beat the eggs with the sugar until thoroughly combined (~ 1 minute)
  • Whisk in the vanilla and oil. Then the hot water.
  • Add the wet ingredients to the dry and whisk until combined.
  • Pour the batter into the prepared bundt pan. Transfer to the oven and bake for 40-45 minutes, or until a tester comes out clean (rotating halfway through)
  • Transfer to a cooling rack and let cool completely before invert onto a serving platter or large plate

Chocolate Ganache

  • In a small saucepan, add the coconut milk and chocolate. Stirring constantly, heat until the chocolate has melted.
  • Remove from the heat, add the vanilla and salt. Stir to combine and let rest for five minutes or so.
  • Drizzle the chocolate evenly over the top of the cake, and top with crushed peppermint candies