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Chocolate Cake

Preparation

20 mins

Cooking

55 mins

Makes

12 slices

Low FODMAP serve

1 slice

Our decadent low FODMAP chocolate cake is smooth, rich, and absolutely delicious! Made with our world first low FODMAP plain wheat flour, this recipe is perfect to share with friends and family! Serve warmed up or cold, this cake is delicious when served with your favourite low FODMAP fruits and lactose free ice cream. We recommend: strawberries, raspberries, or blueberries! Great for birthdays adn special occasions, our chocolate cake recipe ensures everyone can enjoy a slice without the tummy troubles! Be sure to tag us on Instagram @lofopantry with your baking pictures to share with our wonderful low FODMAP community!

What you'll need

caster sugar

1 cup (165g) caster sugar

eggs

3 (165g) XL eggs, at room temperature

flour

1 ½ cups (225g) Lo-Fo Pantry All Purpose/Plain Flour

cocoa

¼ cup (30g) cocoa powder

dark chocolate

⅔ cup (200g) dark chocolate, coarsely chopped

baking soda

1 teaspoon (6.5g) baking soda

baking soda

½ teaspoon (3g) bicarbonate of soda

butter

1 cup (200g) butter, softened

milk

½ cup (125ml. 4.2 fl oz) lactose free milk (Liddell’s)

Chocolate Frosting

dark chocolate

⅔ cup (200g) dark chocolate, chopped

butter

½ cup + 1 tablespoon (125g) butter, chopped

icing sugar

½ cup (65g) icing sugar mixture


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour

Process

Step 1

Preheat oven to 180°C fan-forced (356°F). Grease and line the base and sides of a 24cm round springform cake pan.

Step 2

Place chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir for 5 minutes or until melted. Set aside for 5 minutes to cool slightly.

Step 3

Use electric beaters to beat the butter and sugar in a large bowl until light and fluffy.

Step 4

Add eggs, one at a time, beating well after each addition. Add in the melted chocolate and beat until well combined.

Step 5

Sift flour, cocoa, baking powder and bicarb soda into the chocolate mixture and then add milk, beating until well combined.

Step 6

Pour the cake mixture into the prepared pan and smooth the surface.

Step 7

Bake for 55-60 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

Step 8

To make the chocolate frosting, place the chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water. Stir for 5 minutes or until melted and smooth. Remove from heat then slowly add in the icing sugar and stir well. Set the frosting aside for 5 minutes or until firm and then once cake is cooled spread the frosting over the top of the cake. Serve.

Recipe by FODMAP Friendly

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour