Eating for IBS Recipe - Peppermint Fudge Cake

This recipe is sinfully rich with deep dark chocolate, ridiculously easy to make, and completely delicious. I've even had it for breakfast. Children love the peppermint, and it's a sure-fire hit at parties. I have shipped it to family and friends for Christmas, and it's become so well-loved that it is now my signature dessert. It's impossible to believe that this recipe is low fat and vegan - so don't even tell people!

Why is this cake recipe IBS friendly? It's very low fat, completely non-dairy and trigger-free, has a safe soluble fiber foundation (from the flour, cocoa powder, and applesauce), and the peppermint is a digestive aid! Secret trick: using unsweetened cocoa powder for baking instead of solid chocolate. Cocoa powder is fat free, and it's the fat in chocolate that's the trigger. Remove the fat from chocolate and you also remove the caffeine (they're tied together). Using cocoa powder thus gives a great safe way to make delicious, IBS friendly chocolate desserts!

Prep Time: 10 Minutes
Cook Time: 1 Hour
Makes 12 Servings

Directions:
Preheat oven to 325F.

Spray a 10 inch bundt pan (or 9x5 loaf pan) with cooking oil and set aside.

Ingredients:
Sift together in large bowl and whisk together well:

1 level Tablespoon Acacia Tummy Fiber
2 Cups all-purpose flour
2 Teaspoons baking soda
6 Tablespoons unsweetened cocoa powder
1 Tablespoon cornstarch
1 Cup white sugar
1/2 Teaspoon salt

Whisk together by hand in medium bowl:

1 3/4 Cup unsweetened applesauce
1/4 Cup safflower, sunflower, or canola oil
1 Tablespoon vanilla
1 Tablespoon peppermint extract