Craving a chocolate dessert that fits with a low FODMAP diet? This moist, dairy-free and wheat-free cake is easy to prepare and was created by a dietitian. It satisfies sweet cravings without causing digestive discomfort, while offering a texture and flavour everyone will love—especially with your favourite frosting! For more tips, check out our 5 Practical Tips for Succeeding with Your Low-FODMAP Diet.
Preparation
10
min
Cooking
25
min
Servings
8
Nutrition Facts (per serving)
Calories
150
Fat
3
Carbohydrates
28
Fibre
3
Protein
3
Sodium
250
Ingredients
- 250 ml (1 cup) gluten-free all-purpose flour*
- 125 ml (½ cup) unsweetened cocoa powder
- 30 ml (2 tbsp) ground flax seeds
- 83 ml (⅓ cup) sugar
- 15 ml (1 tbsp) instant coffee powder (optional)
- 2.5 ml (½ tsp) baking soda
- 2.5 ml (½ tsp) baking powder
- 1 pinch salt
- 60 ml (¼ cup) light mayonnaise
- 15 ml (1 tbsp) apple cider vinegar
- 8 ml (½ tbsp) vanilla extract
- 310 ml (1¼ cups) water
Preparation
- Preheat the oven to 350°F (175°C). Line a 15 cm (6 in) round or square baking pan with parchment paper.
- In a large bowl, combine the flour, cocoa powder, flax seeds, sugar, sweetener, coffee powder, baking soda, baking powder, and salt.
- Make two wells in the dry ingredients. Pour the mayonnaise into one well, and the vinegar and vanilla into the other.
- Add the water and mix until the batter is smooth. Pour the batter into the prepared pan.
- Bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Let cool in the pan before serving.
Notes
Keeps for 7 days in the refrigerator or 3 months in the freezer.
*You can use regular all-purpose flour if you don't need this recipe to be low FODMAP.
