This is the week for trying new desserts, so I can have everyone in the family located nearby eat some of it. That simply means we all look good with the extra pound or two!
Seriously, I wanted to make something different from the previous years with a holiday theme. Of course we all just love peppermint and it adds something to that sometimes bland dessert.
My first ‘semi’ ‘Krazy’ cake (Gluten-Free Chai Crazy Cake) was a success, with minor modifications for gluten free baking. A mixing bowl is recommended rather than mixing in the baking pan.
This one was a pure trial and error, because the cake mix is not one of my favorites, but I thought I would give it a try again. Actually, I have better success with DIY cake mixes.
This will work for anyone who is gluten, dairy, egg, and soy free, as the cake mix does not contain those ingredients. Dairy free chocolate chips would need to be used to remain dairy-free.
This is the only cake mix that this recipe has been used with, so far.
Gluten-free Chocolate Peppermint Crazy Cake (from Cake Mix)
1 16-oz pkg. gluten free chocolate Cake Mix (used Bob’s Red Mill)
1 tbsp ginger powder
1/2 tsp vanilla powder
1 1/2 tbsp coconut oil
1 tbsp Coconut Manna (creamy ground coconut) or 1/2 tbsp coconut oil
1 tablespoon vinegar
2 1/2 oz grape seed oil
1/4 tsp peppermint oil (be careful, it is potent)
1 cup water – lukewarm, as needed
1/3 cup dark chocolate chips (used Ghirardelli)
1/3 cup crushed candy canes – about 3
Preheat your oven to 350°F.
Measure oil; add vinegar in the same cup for convenience.
Place Dry Ingredients in food processor and pulse to finish grinding flours and mix in coconut oils.
Place the mixed dry ingredients into a mixing bowl; add all liquids at once, including the peppermint oil. Whisk it just to mix it to remove lumps.
As a precaution, I rubbed the inside of a 9 inch domed pan with shortening and wiped most of it off.
Scrape the cake batter into the pan, smooth out with a spatula. The batter will be a little sticky and thick, almost like cookie dough, so shake it gently and smooth lightly as necessary. Do not press down on the batter. Top with the chocolate chips, then the crushed peppermint candy.
Bake about 35 minutes in the pre-heated oven. Do a toothpick test, if fine crumbs stick to it, remove from oven.
It is ok to serve immediately from the baking pan
Servings: 16 (12 to 16 servings)
Nutrition (as prepared per serving): 201 calories, 8.3g total fat, 0mg cholesterol, 88.6mg sodium, 201.3mg calcium, 5.5mg potassium, 29.9g carbohydrates, 2.5g fiber, 27.4g net carbohydrates, 16.3g sugar, 2.4g protein.
Chocolate chips add about 25 calories to each serving, but give a more robust chocolate flavor
#gluten-free, #dairy-free, #egg-free, #soy-free #chocolatedessert
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