Gluten Free Peppermint Patty Loaf Cake
Peppermint Patty Loaf Cake is a rich chocolate cake with the perfect hint of peppermint to create a delightful flavor reminiscent of a gigantic peppermint patty.The decadent cake tastes so sinful that no one will believe that it is actually pretty harmless with only 90 calories per serving. Rather than using a ton of butter or oil, this cake uses pumpkin puree to create the perfect richness and texture without adding any pumpkin flavor. Once the pumpkin is combined with the cocoa powder and remaining ingredients, all you taste is a wonderful chocolately goodness. The peppermint flavor pairs perfectly with the decadent chocolate and is easily added with a dash of peppermint extract. Besides being unbelievably tasty, this recipe is also simple to make and most of the ingredients are kitchen staples that your probably already have on hand. That means that there’s no reason not to make this cake right away!
Peppermint Patty Loaf Cake
Click Here for Printable Version of Recipe
3/4 cup Gluten Free Flour Mix
1 cup Truvia sweetener
3/4 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup pure pumpkin puree
1/4 cup liquid egg substitute
1/2 unsweetened original almond milk (like the kind by Silk )
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 tablespoon Torani Sugar Free Chooclate Syrup , optional (you can find this online or in major supermarkets, often near the coffee section)
1. Preheat oven to 350 degrees. Spray an 8x5 loaf pan with nonstick spray and line the bottom with a piece of parchment paper.
2. Add dry ingredients to a large mixing bowl and mix on low speed until combined.
3. Add wet ingredients to a separate mixing bowl and whisk until thoroughly combined.
4. Add wet ingredients to bowl of dry ingredients and mix until all ingredients are incorporated.
5. Pour batter into prepared loaf pan and smooth the top of cake with a knife or spatula. Cover cake loosely with aluminum foil, then transfer to oven.
6. Bake cake for 30 minutes, then remove foil. Continue to bake for 58-62 minutes more or until cake tester inserted in the center comes out clean. When cake is done, top should be slightly risen, beginning to crack, and feel firm to touch in the center.
7. Let cool in pan for 10 minutes, then run a knife or spatula around the sides of pan to loosen edges of cake. Invert bread onto cooling rack and let cool completely prior to slicing.
8. Once bread is cool, cut into 8 even slices- I’ve found the easiest way to do this is cut in loaf in half, then cut each half in two so you have 4 thick pieces. Cut each piece in half again so you’re left with 8 slices.
12. To store bread, wrap each piece individually in aluminum foil and place in a gallon sized ziploc bag. For maximum freshness, store bag in refrigerator. If you’re not going to eat the bread within a week, you can also store in the freezer, and defrost a piece in microwave, as needed.
Nutrition Information--approximately 90 calories per slice (1/8 of loaf)