Peppermint Bliss Fudge Cake

Peppermint Fudge Cake Recipe

Overview

This Peppermint Fudge Cake is a delightful treat that combines the refreshing taste of peppermint with rich, fudgy goodness. It’s not only delicious but also low in fat and safe for those with IBS, making it a perfect dessert option for various dietary needs. Adapted from Heather Van Vorous’ cookbook “Eating for IBS,” this recipe offers a versatile twist with almond extract or extra vanilla for a unique flavor profile. Pair it with a chocolate or mocha glaze for an extra indulgent experience!

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Serves: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 6 tablespoons cocoa powder
• 1 cup cornstarch
• 1 cup white sugar
• 1/2 teaspoon salt
• 1 3/4 cups unsweetened applesauce
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract (or substitute almond extract or additional vanilla)

Instructions

1. Preheat Oven: Preheat your oven to 325°F (165°C). Grease a 10-inch bundt pan with cooking oil spray and set it aside.

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2. Prepare Dry Ingredients: In a large mixing bowl, sift together the flour, baking soda, cocoa powder, cornstarch, sugar, and salt. Ensure they are well combined by whisking them together thoroughly.

3. Mix Wet Ingredients: In a separate medium bowl, whisk together the unsweetened applesauce, canola oil, vanilla extract, and peppermint extract (or chosen substitute). Mix until the ingredients are fully incorporated.

4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients. Using a few swift strokes, gently mix them together until just blended. Be careful not to overmix, as this can affect the texture of the cake.

5. Bake: Transfer the batter into the prepared bundt pan, spreading it evenly. Place it in the preheated oven and bake for 50 to 60 minutes. To test for doneness, insert a toothpick into the center of the cake; it should come out with moist crumbs attached when the cake is ready.

6. Cool: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely.

7. Serve: Once cooled, slice and serve the Peppermint Fudge Cake on its own or with a desired glaze, such as chocolate or mocha, for added decadence.

Nutritional Information (Per Serving)

• Calories: 210.8
• Total Fat: 5.1g
  • Saturated Fat: 0.6g
• Cholesterol: 0mg
• Sodium: 308.6mg
• Total Carbohydrates: 38.9g
  • Dietary Fiber: 1.9g
  • Sugar: 17g
• Protein: 2.7g

Tips and Variations

• Glaze Options: Enhance the cake’s flavor with a chocolate or mocha glaze. Simply drizzle over the cooled cake for an extra touch of sweetness.
• Substitute Options: Experiment with almond extract instead of peppermint for a different flavor profile. You can also skip the additional extract and double the amount of vanilla extract for a classic twist.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Enjoy this Peppermint Fudge Cake as a delightful dessert that combines the cool, refreshing taste of peppermint with the rich, chocolatey goodness of fudge. It’s a perfect treat for any occasion, whether you’re catering to dietary restrictions or simply indulging in a delicious homemade dessert!