Low FODMAP serve
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
1 cup (165g) caster sugar
3 (165g) XL eggs, at room temperature
1 ½ cups (225g) Lo-Fo Pantry All Purpose/Plain Flour
¼ cup (30g) cocoa powder
⅔ cup (200g) dark chocolate, coarsely chopped
1 teaspoon (6.5g) baking soda
½ teaspoon (3g) bicarbonate of soda
1 cup (200g) butter, softened
½ cup (125ml. 4.2 fl oz) lactose free milk (Liddell’s)
⅔ cup (200g) dark chocolate, chopped
½ cup + 1 tablespoon (125g) butter, chopped
½ cup (65g) icing sugar mixture
Preheat oven to 180°C fan-forced (356°F). Grease and line the base and sides of a 24cm round springform cake pan.
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.
Use electric beaters to beat the butter and sugar in a large bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition. Add in the melted chocolate and beat until well combined.
Sift flour, cocoa, baking powder and bicarb soda into the chocolate mixture and then add milk, beating until well combined.
Pour the cake mixture into the prepared pan and smooth the surface.
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.
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