Preheat oven 350 degrees F.

Grease Bundt pan liberally with melted coconut oil or avocado oil.

Dust pan liberally with cacao or cocoa powder to coat to prevent cake from sticking (this allows cake to release easily once cooled).

In large bowl, mix or sift dry ingredients. Set aside.

In medium bowl, mix wet ingredients. Set aside.

Whisk wet ingredients into dry ingredients until fully incorporated. Mix in chocolate chips.

Pour batter into Bundt pan and bake 40-45 minutes – or until inserted toothpick comes out clean.

Cool 20-30 minutes on cooling rack.

Use knife to run along cake edges before inverting onto plate or cake stand and continue to cool.

Once cake is cooled, make ganache.

In saucepan over medium, heat coconut milk. Stir until liquefied.

Add chocolate chunks and peppermint. Stir until combined and smooth.

Transfer to freezer for 2 minute intervals, stirring until ganache thickens into a ribbon consistency. Carefully drizzle onto cooled cake.