Low FODMAP Chocolate Cake Recipe

This decadent Low FODMAP Chocolate Cake is made with a gluten-free flour blend, rich cocoa powder, white sugar, lactose-free milk, and neutral oil. The result is a wonderfully moist and tender dessert that delivers deep chocolate flavor without causing digestive distress. This recipe is perfect for birthday parties or celebrations and creates enough for 12 satisfying slices.

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Low FODMAP Chocolate Cake Ingredients

For the Chocolate Cake:

• 1 ½ cups gluten-free all-purpose flour blend (must contain xanthan gum)
• 1 ½ cups white sugar
• 2/3 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon fine salt
• 2 large eggs
• 1 cup lactose-free milk (or unsweetened almond milk)
• ½ cup neutral oil (canola, sunflower, or light olive oil)
• 2 teaspoons pure vanilla extract
• 1 cup hot water or hot brewed coffee

For the Chocolate Frosting:

• ½ cup lactose-free butter, softened to room temperature
• 2 ½ cups powdered sugar (icing sugar)
• ¼ cup unsweetened cocoa powder
• 2–3 tablespoons lactose-free milk
• 1 teaspoon vanilla extract
• A small pinch of salt

How To Make Low FODMAP Chocolate Cake

1. Prepare the equipment: Preheat your oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) baking pan or line it with parchment paper to prevent sticking.
2. Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined and ensure there are no lumps in the cocoa.
3. Add the wet ingredients: Add the eggs, lactose-free milk, oil, and vanilla extract to the dry mixture. Whisk everything together until the batter is mostly smooth.
4. Pour in the hot liquid: Slowly pour in the hot water or hot coffee while whisking continuously. The batter will become very thin; this is normal and ensures the cake stays moist.
5. Bake the cake: Pour the batter into your prepared pan and smooth the top. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
6. Cool completely: Let the cake cool in the pan for about 15 minutes, then move it to a wire rack to cool completely. You must wait until it is fully cold before frosting, or the frosting will melt.
7. Beat the butter: In a medium bowl, use a hand mixer or whisk to beat the softened lactose-free butter until it is creamy and lighter in color (about 1–2 minutes).
8. Add dry frosting ingredients: Sift the cocoa powder and powdered sugar into the bowl to remove lumps. Start beating on a low speed so the sugar does not fly out of the bowl.
9. Finish the frosting: Add the vanilla, salt, and 2 tablespoons of lactose-free milk. Beat until the mixture is smooth and fluffy. If it is too thick to spread, add more milk, one teaspoon at a time.
10. Frost and serve: Spread the frosting evenly over the completely cooled cake. Slice the cake into 12 even squares and serve.

Recipe Tips

• Watch the Serving Size: To keep this recipe low FODMAP, cut the cake into 12 slices. This limits the cocoa intake to about 7g per slice (5g from the cake and 2g from the frosting), which is generally safe for most people on this diet.
• Use Hot Coffee: While hot water works well, using hot coffee deepens the chocolate flavor without making the cake taste like coffee. It essentially “blooms” the cocoa powder for a richer taste.
• Check Your Flour: Make sure your gluten-free flour blend includes xanthan gum. This ingredient helps bind the cake together so it doesn’t crumble apart when you slice it.
• Don’t Overbake: Gluten-free baked goods can dry out faster than regular cakes. Start checking the cake at the 28-minute mark to ensure it stays moist.

What To Serve Low FODMAP Chocolate Cake

This rich chocolate cake is delicious on its own, but you can dress it up for a special occasion. Serve a slice with a scoop of lactose-free vanilla ice cream for a classic pairing.

Fresh berries are also a great option. Strawberries and raspberries add a tart, fresh contrast to the sweet frosting. If you want a warm beverage, a cup of peppermint tea or a glass of cold lactose-free milk complements the chocolate perfectly.

How To Store Low FODMAP Chocolate Cake Leftovers

• Refrigerate: Because of the butter and milk in the frosting, it is best to store this cake in the refrigerator. Keep it in an airtight container for up to 4 days. Let it sit on the counter for 10 minutes before eating to soften the frosting.
• Freeze: You can freeze slices of the cake for up to 3 months. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Thaw them in the fridge overnight before serving.

Low FODMAP Chocolate Cake Nutrition Facts

Serving Size: 1 slice (1/12 of cake)

• Calories: 385 kcal
• Total Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 280mg
• Total Carbohydrate: 62g
• Dietary Fiber: 3g
• Sugars: 45g
• Protein: 4g

Frequently Asked Questions

• Is cocoa powder low FODMAP? Yes, cocoa powder is low FODMAP in serving sizes of up to 8 grams (about 2 heaped teaspoons). This recipe uses amounts that keep the per-slice serving within safe limits.
• Can I make this cake without eggs? You can try using a gluten-free egg replacer or a “flax egg” (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water per egg), but the texture may be slightly denser.
• Why is the batter so thin? The batter is supposed to be thin because of the added hot liquid. This extra hydration is crucial for gluten-free flour, which absorbs more liquid than wheat flour, ensuring the final cake is moist rather than dry.
• Can I use almond milk instead of lactose-free cow’s milk? Yes, unsweetened almond milk works perfectly in both the cake batter and the frosting. It is also a low FODMAP option.

Try More Recipes:

• Low FODMAP Chocolate Bark Recipe
• Low FODMAP Cheesecake Recipe
• Low FODMAP Brownies Recipe