Are you looking for a ‘gut friendly’ (low FODMAP) rich yet luxuriously light and fluffy chocolate cake?… That also happens to be gluten free, dairy free and egg free? (optionally as per your individual dietary requirements)… Look no further!
If you’re eager to enjoy a yummy chocolate cake without worrying about your dietary requirements, keep reading – I’ve got you covered…
This chocolate cake melts in the mouth. It is deliciously light and fluffy in addition to being lovely and moist – the complete opposite of a dense and dry sponge.
And it’s not just the sponge…
The cake also boasts a simple yet scrumptious chocolatey ‘buttercream’ centre and topping that not only tastes absolutely delicious but balances out the richness of the cake beautifully as well. And as a bonus, it is so simple and easy to make.
With all this talk of chocolate cake, you probably can’t wait to get stuck in, but before we move on to the recipe, here are a couple of tips to try to ensure the cake best suits your unique individual palate!
- The recipe includes espresso powder, but this is optional and if you prefer a less rich chocolate sponge, I’d recommend you omit.
- I have been mindful of the sugar content in this cake, but if you have a very sweet tooth, consider adding a little more sugar for the sponge – up to 75 grams more should be low FODMAP.
So it’s low FODMAP, dairy free, gluten free and egg free AND it still tastes like chocolate cake?!
In short… yes!
I made this cake *gluten free, *egg free and *dairy free and not only was it very moist and light and fluffy, despite the absence of eggs and dairy, it rose very well too and was indulgently chocolatey!
*I haven’t had to worry about cross contamination of products – ‘contaminated with gluten, dairy or egg’ in this case – but cross contamination of products is something you should definitely avoid if necessary of course – for example due to severe intolerance, allergy, coeliac disease, being vegan or other.
The complete recipe is toward the bottom of the page, but here’s a look at the ingredients you’ll be needing…
For the cake
- *Gluten self raising free flour
- White Sugar
- cocoa powder
- Baking powder
- Bicarbonate of soda
- Xanthan gum
- Espresso – optional
- Almond milk
- Dairy free spread (I recommend with a high fat content)
- *Sunflower oil
- sparkling (carbonated) water (plain – no added flavouring)
- hot water
- Apple cider vinegar
- Vanilla extract
Flour tip: Choose a blend of gluten free flours rather than one flour (like rice flour’ for example) on its own – and ensure that they are low FODMAP flours if you’re following the low FODMAP diet. I recommend doves farm FREEE flour.
Oil tip: You can substitute sunflower oil for vegetable or another low FODMAP oil if preferred.
For the buttercream:
The buttercream is absolutely delicious and only consists of four common easy to find ingredients!
- Icing sugar
- dairy free spread
- Hot water
- Cocoa powder
Cook time: 25 mins | Prep time: 30-50 mins | Serves: 12
*One serve should be low FODMAP.
Storage: Cover your cake and store your cake in an airtight container as soon as possible – ideally within 24 hours – or it could start to dry out and smell / taste odd.
Description: Below is the recipe so you can make your very own soft and scrumptious ‘gut friendly’ chocolate cake!…
For the cake:
- Gluten free self raising flour 250g
- Xanthan gum 1/4 tbsp
- white sugar 160g
- cocoa powder 60g
- Baking powder 1 tbsp
- Bicarbonate of soda 2 tsps
- espresso optional 1 tbsp (optional)
- Almond milk 275ml
- Dairy free spread 100g
- Sunflower oil (or vegetable oil) 50ml
- Apple cider vinegar 1 tbsp
- 1 tsp vanilla extract
- 30ml hot water
- Carbonated (sparkling) water 2 tbsp
For the buttercream:
- Icing sugar 200g
- Dairy free spread 100g
- Cocoa powder 35g
- Hot water 15-20ml or more – add accordingly
Instructions: how to make the cake
Step 1: Mix all your dry ingredients together in a bowl.
Step 2: *Excluding* carbonated water, hot water or dairy free spread, mix all your wet ingredients together in a separate bowl.
Step 3: Add dairy free spread (high fat if possible) to your dry ingredients, now pour in all your wet ingredients. Mix well.
Step 4: When mixed well together, add your hot water – about 30ml – and mix it in.
Step 5: Add your carbonated water – about 15ml – 20ml – and mix together.
Step 6: Pour your mix equally into 2 separate baking tins and cook on gas mark 4 (180 degrees) for around 25 minutes. Regularly check your cake and use a food thermometer to check if it’s reached 165 degrees or higher.
Instructions: How to make the ‘buttercream’
Step 1: Add your dairy free spread followed by your icing sugar and cocoa powder. Use an electric whisk to whisk together and add hot water accordingly (if necessary) until a lovely consistency is achieved.
Assembling the cake
Step 1: Spreading your buttercream: Use the top of your cake sponge as it is much easier to spread your buttercream on the top of the sponge than the bottom (I don’t know why!)
Step 2: Place a dollop of buttercream in the centre of one of your cake sponges and spread evenly around the sponge using the back of a spoon or a flat knife.
Step 3: Gently place your non ‘buttercreamed’ (yet) sponge on top of the sponge you’ve just spread buttercream on.
Step 4: Follow step 2 again this time for the top of the cake.
You’ve done it! Now just one step remains, the easiest but most anticipated step, what it’s all been building up to… tasting your cake!…
Is this cake gluten free?
Yes, just make sure to avoid products cross contaminated with gluten if necessary – for example (but not limited to) in the case of an allergy, coeliac disease or other.
Is this cake dairy free?
Yes, this cake is dairy free. As stated above though, just make sure to avoid products cross contaminated with dairy in this case if you have an allergy are vegan or other.
Is this cake vegan?
While this cake doesn’t contain dairy eggs or other ‘obvious’ animal related ingredients, xanthan gum for example, although not an animal product, may be processed in a way that is not vegan – it depends – and various products may be contaminated with eggs or milk etc, so you may need to do a little bit of research before getting stuck in.
Is this cake lactose free?
Yes, the absence of dairy means this cake is also lactose free!
Your cake should hold itself fairly nicely, but do slice it carefully as it is a delicate cake. The cake doesn’t crumble in the horrible way dry sponges do, but as just stated, please note this cake is delicate in addition to being lovely and light and aerated, so it doesn’t hold itself perfectly and may well crumble a little – but I think this is testament to it’s fantastic light and airy texture.
If you tried this recipe and have any questions or would like to share your thoughts, please feel free to leave a comment below!