Peppermint Fudge Cake

5.0(8)

If you like pepppermint, this cake will knock your socks off. It's minty, fudgy, and full of delicious flavor. Amazingly, it's also low fat and completely IBS safe! This recipe is from the cookbook "Eating for IBS" by the wonderful Heather Van Vorous. You can also substitute almond extract for the peppermint for a different taste experience, or just leave out the second extract completely and double the vanilla! This is great with a chocolate or mocha glaze (see my mocha mint glaze!).

by Kree·published 2004-02-10

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Dessert

Servings

12 serving(s)

Total time

1h 10m

prep 20 min

Calories / serving

211 kcal

Ingredients (10)

serves

2 cups all-purpose flourflour
2 teaspoons baking sodabaking-soda
6 tablespoons unsweetened cocoa powder
1 tablespoon cornstarchcornstarch
1 cup white sugarsugar
1/2 teaspoon saltsalt
1 3/4 cups unsweetened applesauceapplesauce
1/4 cup canola oilcanola-oil
1 tablespoon vanillavanilla
1 tablespoon peppermint extract (I actually prefer it with 2 tsp, so you may want to start there)

Instructions (8 steps)

01Preheat oven to 325°F.
02Spray a 10 inch bundt pan with cooking oil and set aside.
03Sift together flour, baking soda, cocoa powder, cornstarch, sugar, and salt in large bowl; whisk together well.
04Whisk together applesauce, oil, vanilla, and peppermint extract by hand in medium bowl.

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Rich recipe — supports nutrition-aware planning.