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Monday, December 9, 2013

Peppermint Patty Snack Cake

Peppermint Patty Snack Cakes are the perfect thing to make when you want  a snack that tastes rich and chocolately but is still relatively guilt free. These amazing low-fat chocolate treats taste deceptively decadent but rather than adding unhealthy stuff like butter  or sugar, the cakes get their tasty  “peppermint patty-ness” from ingredients like cocoa powder, Truvia, pumpkin puree, and peppermint extract. I’m sure it sounds a little strange but once you mix in a few essentials like oats, baking soda, and eggs,  the ingredients come together to form a delectable, chocolate-peppermint batter. Once the easy batter is stirred together, simply divide it between two mini pie tins and a mere half hour later, you’re ready to indulge your chocolate cravings with a delightful Peppermint Patty Snack Cake!

Peppermint Patty Snack Cake
Gluten Free
Makes Two Mini Cakes
Click Here for Printable Recipe

pepp patty snack cake

Ingredients--
6 tablespoons gluten free oats ( I like GF Harvest brand)
1/4 cup  Truvia Sweetener
3 tablespoons unsweetened cocoa powder
1/8 teaspoon baking soda
dash of salt
1/4 liquid egg substitute (like the kind by Egg Beaters)
1/4 cup + 1 tablespoon pumpkin puree
1 tablespoon unsweetened original almond milk (like the kind by Silk)
1/8 teaspoon vanilla extract
1/8 teaspoon peppermint extract
Special Equipment--
(2) Mini Pie Tins, about 5 inches in diameter (I used these )

1. Preheat oven to 350 degrees. Spray pie tins with nonstick spray then set aside.
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2.  Add oats, Truvia, cocoa, baking soda, and salt to a small mixing bowl and stir until combined.

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3. Add egg, pumpkin, milk, vanilla, and peppermint to mixing bowl. Stir until all ingredients are evenly incorporated.

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4. Divide batter between prepared pie tins.

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5. Bake cakes for 28-30 minutes, or cakes feel firm to the touch in the center and edges start to pull away from sides of pan.

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6. Let cakes cool for 2-3 minutes, then run a thin rubber spatula or knife around the edges of each cake to separate it from pan. Invert cakes onto serving plate and enjoy!

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Nutrition Information--approximately 115 calories per snack cake (1/2 of the recipe)

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4 comments:

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