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Peppermint Fudge Cake

Posted By ffvhelper On February 24, 2010 @ 5:44 pm In Desserts & Sweets | 1 Comment

Peppermint Fudge Cake

Submitted by: mauwjauw

You asked for it, you got it! I got this recipe out of Eating for IBS cookbook written by Heather Van Vorous. This cake is delightful and you can replace the peppermint extract with orange, vanilla or any other flavour of your choice.

Preheat oven to 325 F. Spray a 10″ bundt pan with cooking oil and set aside.

Sift together in large bowl and stir together well:

2 cups all-purpose unbleached white flour
2 teaspoons baking soda
6 tablespoons unsweetened cocoa powder
1 tablespoon cornstarch
1 cup sugar
1/2 teaspoon salt

Stir together by hand in medium bowl:

1 3/4 cup unsweetened applesauce
1/4 cup applesauce (I omit the oil it called for and use more applesauce)
1 tablespoon vanilla extract
1 tablespoon peppermint extract (Orange is a nice substitution or add more vanilla if you prefer. Almond is a nice alternative as well. The peppermint is great though!)

Method:

Add the wet ingredients to the dry with a few swift strokes just until blended. Pour into bundt pan. Bake 50 – 60 minutes. Cool on rack.

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Any of my recipes, even old family recipes, I have converted without problem. Anywhere they call for milk, replace it with soy milk. Anywhere they call for butter or oil, replace it with applesauce. Whenever the recipe calls for eggs, replace with egg replacer. I’ve been successful every time. Texture changes but not quality. Maybe I’ve just been lucky! If you are interested in any more cake recipes, don’t hesitate to let me know.

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I made the chocolate almond version of the bundt cake for my sister’s birthday yesterday, and we really enjoyed it. I made a couple of small changes…I reduced the oil to somewhatless than 1/4 cup (didn’t want to omit it completely first time around since I was making a birthday cake, and didn’t feel I should experiment too much on my sister), and added applesauce accordingly. I ended up with almost 2 cups of applesauce, & just topped that second cup off with oil. I also replaced half the white flour with whole wheat flour, used turbinado sugar in the recipe, and added a tablespoon of ground flax seed (next time I’m going to try eliminating the oil completely & adding more flax seed. I also made a sauce with cocoa, turbinado sugar & soy milk and drizzled a small amount of it on each piece of cake (it didn’t take much at all), and I garnished each slice with a half strawberry & an almond.

GREAT recipe…thanks for sharing. I love the almond & do plan to make almond again, but I’m anxious to try the peppermint too! –Sheri

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The cake (chocolate peppermint bundt cake) made with orange extract instead of peppermint, came out moist and delicious. I drizzled a mixture of vegan confectioners sugar and soy milk over the top and we had it for my sister-in-law’s birthday. –Maida


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