This Low FODMAP Chocolate Peppermint Cake is perfect for all your winter holidays - at the office, home or school.
Position a rack in the middle of the oven. Preheat the oven to 350°F/180°C. Thoroughly coat a 10-cup (2.4 L) Bundt pan with nonstick baking spray. Use a silicone pastry brush to make sure every inner surface of the pan is coated, then dust every nook and cranny with cocoa, tapping out any excess.
For the Cake: Whisk together the hot coffee or water and cocoa together in a small bowl and set aside to cool. Measure the milk in a measuring cup, add lemon juice and set aside for 5 minutes to thicken. Whisk together the flour, baking powder, baking soda, and salt in another bowl to aerate and combine; set aside.