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IBS Books > Eating for IBS >
Chapters > Recipes > Desserts
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!
Makes 12 Servings
Preheat oven to 325F.
Spray a 10 inch bundt pan with cooking oil and set aside.
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 canola oil
1 Tablespoon vanilla
1 Tablespoon peppermint extract
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Add the wet ingredients to the dry with a few swift strokes just until blended. Pour into bundt pan. Bake 50-60 minutes, until a toothpick comes out with moist crumbs. Cool on rack.
All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)
All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.
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