Today I am super excited to share one of my favorite easy healthy recipes, a delicious lightened up dessert that is perfect for your family’s celebrations – my skinny chocolate peppermint pound cake.
I grew up eating my grandmother’s pound cake. Family legend has it that the original recipe goes all the way back to the Civil War and has been passed down the generations ever since. Now I don’t know if that’s true but I do know that it was always my favorite dessert that my grandmother made. It is a little involved when it comes to preparation but the end product is oh so delicious. And oh so not good for a healthy diet.
I love combining chocolate and peppermint together this time of year (be sure to check out my whole wheat chocolate peppermint cookies). So to celebrate the holidays, I took my grandmother’s original pound cake recipe, added some dark chocolate and peppermint and substituted some of the less healthy ingredients for skinny and healthier versions.
For the purpose of this recipe, I replaced the shortening with coconut oil for a healthier option. I opted for a sugar substitute instead of the sugar. Lastly, I used vanilla almond milk instead of regular milk. Preparation for the cake will take you about 30 minutes or so. To start, I sifted the flour, baking soda and salt twice and set it aside. Next, I combined the sugar substitute, coconut oil and butter in my mixer. While the mixer was running, I added the eggs one at a time. Then I added the flour mixture and milk alternatively. Finally, I added the vanilla, peppermint and chocolate before baking in the oven for an hour. After cooling, I topped the cake with some crushed up candy canes before serving.
Skinny Chocolate Peppermint Pound Cake
- 3 cups 1 cup (2 sticks) butter, room temperature
- 3 cups whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups sugar substitute
- 1/2 cup coconut oil
- 5 large eggs, room temperature
- 1 cup vanilla almond milk
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips, melted
- 1/2 teaspoon peppermint extract
Preheat oven to 350 degrees and grease baking pan.
Sift flour, baking powder and salt twice and set aside.
In a mixing bowl, combine sugar substitute, butter and coconut oil until fluffy.
Add eggs 1 at a time and continue mixing.
Add milk and flour mixture alternatively.
Then add vanilla, chocolate chips and peppermint.
Pour into baking pan and bake for 1 hour.
Let cool and tops with crushed up candy canes.
Serve and enjoy!