Vegan Chocolate Cake:

1. Preheat oven to 325 degrees F.
2. Lightly grease three 8″ cake pans with coconut oil. Line the bottom of each pan with parchment paper. (use a knife to cut a circle out of the parchment paper and place in the bottom of the pan) Set aside.
3. To medium bowl, add Bob’s Red Mill Gluten Free Flour, cocoa powder, baking powder, baking soda and salt. Mix together and set aside.
4. To a large bowl, add maple syrup, almond milk, coconut oil, applesauce, coffee, vanilla extract and apple cider vinegar. Mix together until combined. (if the coconut oil starts to harden, put the bowl in the microwave for 30 seconds to melt oil again)
5. Add dry ingredients to wet ingredients. Whisk together until smooth.
6. Evenly distribute batter between the three prepared cake pans.
7. Place cake pans on middle shelf for even cooking. Bake for 18-22 minutes, or until the middle no longer jiggles.
8. Remove from oven and let completely cool on a cooling rack.

Vegan Peppermint Buttercream Frosting:

1. Add softened vegan butter to a large bowl. Using a hand held blender, mix until creamy.
2. Slowly add in powdered sugar, one cup at a time and continue to mix until creamy.
3. Once all powdered sugar is added, add in vanilla bean paste and peppermint extract. Mix one last time to combine.

Assemble Cake:

1. Place first chocolate cake layer on a cake plater. Evenly spread buttercream over the top of the cake.
2. Next, top with second chocolate cake and frost that layer as well.
3. Lastly, place the final cake layer on top and evenly frost the top and sides of the cake.

Chocolate Ganache:

1. To a small bowl, add dark chocolate chips and coconut oil. Place in the microwave in 30 second increments to melt. Stirring until smooth.
2. Once ganache is smooth. Pour ganache in the center of the cake and slowly move towards the outside. Ganache will start to drip down the sides.
3. Optional: garnish with crushed peppermint candies.
4. Cut and serve!