• Preheat oven to 350 F. Spray cake pan with olive oil, or using a pastry brush, spread a thin layer inside the pan (1 tsp oil).
• In a measuring cup, add 1 cup Milk Mixture (⅔ cup oat milk, ¼ cup cashew milk, and 4 tsp coconut milk) and 2 tbsp apple cider vinegar. Stir and set aside for at least 5 minutes, as apple cider vinegar will cause milk to thicken slightly.
  1 cup milk mixture, 2 tbsp apple cider vinegar
• In a medium bowl, sift together 2 cups whole wheat pastry flour, 1 tsp baking soda, and ½ tsp salt.
  2 cups whole wheat pastry flour, 1 tsp baking soda, ½ tsp salt
• In a large bowl, add 1 cup sugar, ½ cup olive oil, ¼ cup + 2 tbsp just egg, ¼ cup unsweetened applesauce, 1 tsp vanilla extract, and ⅛ tsp peppermint oil . Beat with an electric hand mixer for 3–5 minutes or until creamy and frothy.
  ½ cup olive oil, 1 cup sugar, ¼ cup just egg (liquid form)+ 2 tbsp room temperature, ¼ cup unsweetened applesauce, 1 tsp vanilla extract, ⅛ tsp peppermint oil
• Sift ½ cup cocoa powder into the thicken milk mixture. Whisk until well combined. Heat up before using in cake batter.
  ½ cup cocoa powder
• On low speed, alternate adding a third of the flour mixture and a third of the thicken milk mixure to the sugar and oil mixture. Continue to beat the mixture while scraping down the sides of the bowl with a rubber spatula. Once all the ingredients have been combined, fold in ½ cup each chocolate chips and crushed peppermint.
  ½ cup chocolate chips, ½ cup crushed peppermint
• Scrape the batter into prepared pan(s) and spread evenly. Bake 45-55 minutes in tube pan or 30 to 35 minutes in round pans, or until batter has pulled away slightly from edges, top bounces back when tapped, and a toothpick comes out clean.
• Remove from oven and let cool 10 minutes before removing from the pan. To remove the cake from the pan, slide a thin knife around the cake to detach it from the pan. Invert onto a rack and let the cake slide onto the cooling rack. Let cool completely before applying the icing.

CHOCOLATE PEPPERMINT GANACHE:

• Open a chilled can of coconut milk without shaking, remove hardened coconut cream from the top of the can, and place it in a bowl. Makes about 1 cup. Liquify before using.
  13.5 oz canned coconut milk or cream
• Sift ½ cup cocoa powder into a bowl. Do not skip this step, as sifting helps create a smooth and creamy texture. Slowly add ¼ cup maple syrup, continuously mixing with a spoon until syrup is absorbed into cocoa powder. The mixture should become a bit moist but will be quite thick. Stir 1 tsp vanilla extract.
  ½ cup cocoa powder, ¼ cup maple syrup, 1 tsp vanilla extract
• Slowly add ⅓ cup melted coconut oil, stirring continuously until the mixture is thick and creamy.
  ⅓ cup coconut oil
• Add coconut cream ¼ cup at a time, stirring continuously until the sauce is creamy and is the consistency you need.
• Fold in 2 tbsp crushed peppermint
  ¼ cup crushed peppermint
• Once cake is cool, add icing. Sprinkle remaining 2 tbsp crushed peppermint over the top for the cake before serving.
  ¼ cup crushed peppermint