How to Make The BEST, Easy Low FODMAP Chocolate Cake
This Easy Low FODMAP Chocolate Cake just happens to be vegan. You would never guess that there are no eggs or dairy. I think it is a perfect chocolate cake and the one I make most often, whether I am baking for FODMAPers, making a wedding cake, or just making a cake for a local bake sale.
Our Low FODMAP Chocolate Cake is Super Versatile
There are instructions for 8 and 9-inch (20 cm and 23 cm) rounds as well as a 13 by 9-inch (33 cm by 23 cm) pan and cupcakes!
This Cake is a Basic
We turn to this cake when we want a low FODMAP chocolate layer cake – whether you want to fill and frost it with a simple confectioners’ sugar based Vanilla Frosting, whipped cream or Italian Meringue Buttercream.
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Easy Low FODMAP Chocolate Cake
This Easy Low FODMAP Chocolate Cake is the cake to turn to when you want a basic chocolate cake - for birthdays or anytime. AND it is vegan, too!
Low FODMAP Serving Size Info: Makes: either two 8-inch or 9-inch (20 cm or 23 cm) cake layers; a 13 by 9-inch (33 cm x 23 cm) pan; or 24 cupcakes. Serving size depends on which frosting or buttercream you use. As a starting point we recommend cutting round cakes into 14 servings, the rectangular cake into 24 servings and eating only 1 cupcake at a time.
- 2 ¾ cups (399 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour
- 2 cups (396 g) sugar
- ⅔ cup (56 g) sifted natural cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (480 ml) room-temperature water
- ⅔ cup (165 ml) neutral vegetable oil, such as canola, rice bran or sunflower
- 2 tablespoons apple cider or distilled white vinegar
- 1 tablespoon vanilla extract
Position a rack in the center of your oven. Preheat the oven to 350˚F/180°C. Coat two 8- or 9-inch (20 or 23 cm) round cake pans with nonstick spray, line the bottoms with parchment rounds, then spray the parchment. (see Tips below if using the suggested alternative pans).
- Whisk together flour, sugar, cocoa, baking soda and salt in a large bowl.
- Whisk together water, oil, vinegar and vanilla in medium bowl.
- Pour wet over dry and whisk until combined and smooth. Divide batter evenly in prepared pans. Firmly tap bottom of pan on work surface to dislodge any bubbles.
- Bake for about 25 to 35 minutes or until a toothpick shows a few moist crumbs. Cool pan on rack for 15 minutes. Unmold the cake onto rack, peel off parchment and cool completely. Cake is ready to fill and frost. Alternatively, place layer on cardboard round and double wrap in plastic wrap; store at room temperature and assemble within 24 hours.
- If using a 13 by 9-inch (33 cm by 23 cm) pan, coat with nonstick spray and line the bottom with parchment (if unmolding after); bake for 30 to 35 minutes and allow to cool in the pan on a wire rack, then unmold if desired. If making cupcakes, line 24 cupcake wells with fluted paper liners and fill each two-thirds full with the batter, then bake for about 20 minutes. Allow the pan to cool on a wire rack for 5 minutes, then unmold the cupcakes directly onto the rack to cool.
If You Can Tolerate
- Fructans: If you passed the Fructan Wheat Challenge, you could use unbleached all-purpose flour instead of the low FODMAP gluten-free flour (in which case the cake will no longer be gluten-free). Use weight equivalents for the most accurate results with this substitution and not volume measures.