Peppermint Pistachio Chocolate Mini Cake


Because I love Green in my food! This is also HEALTHY AND Satisfies the Sweet Tooth. Happy early St Patty’s day haha…. C’mon, nothing goes better than peppermint and chocolate with a dash of saltiness from a yummy nut such as pistachio! Any season of the year! What I did.


Peppermint ? Pistachio Chocolate Mini Cake


1/4 cup coconut oil
3/4 cup applesauce
1/2 cup honey or agave
1/4 cup coconut sugar
1 cups oat flour
1/2 cup almond meal
2 tbsp ground flaxseed
1/2 teaspoon baking soda
4 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla
3 egg whites (or 3 flax eggs)
1 tsp wheatgrass or chlorella 6 drops peppermint essential oil
1/2 cup dark chocolate chip morsels
1/4 cup pistachio chips

•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•. .


Makes 4 mini cakes or 12 cupcakes

Heat the oven to 350 degrees. Spray muffin pan with cooking spray or put liners in muffin tins.

First, whip your egg whites to stiff peaks. Gently slide them into a bowl and set aside.

Mix dry ingredients separate from wet ingredients, and the merge wet to dry. Stir chocolate chips. Fold in egg whites; keep folding (using a rubber spatula, folding the batter over and over to mix but not destroy your egg whites. This will add the fluffiness we all love!

Pour into mini cake or muffin pans and bake for 20-25 minutes at 350deg.

As with any cake, stick a wooden toothpick in and if it comes out clean, your cake and or cupcakes are good to go! Top off with chopped pistachios and more chocolate morsels! It is delicious!


Xoxo, Ana


Facebook: The colorful foodie
Instagram: @colorfulfoodie
Twitter: @AnaSandee
Pinterest: Colorfulfoodie