Low FODMAP Chocolate Snack Cake – With a Kick
Did the title get your attention? Our Spicy Low FODMAP Chocolate Snack Cake is just as it sounds – chocolaty, easy to make and with a little kick. In this case our very dark, incredibly moist gluten-free cake is spiced with cinnamon, cayenne and chipotle.
Some like It Hot
If you are a hot pepper lover, be sure to check out our article, Chile, Chili, Chilli & FODMAPs, which has everything you need to know about hot (and sweet) peppers. You CAN incorporate them into your diet.
And if you are used to cooking mostly savory preparations with chiles and “spicy” spices, such as enchiladas, beef chili and the like, then baking a sweet dessert with them might come as a surprise.
Cocoa, Chile & Cinnamon
Natural cocoa is used for its rich, deep, flavor. Faux “buttermilk” adds tang and tenderness to the crumb. Brewed coffee adds depth and nuance. Vegetable oil keeps the cake nice and soft. And then, cinnamon, cayenne and chipotle chile along with vanilla provide a truly delicious, intriguing flavor.
Make Our FODMAP Chocolate Snack Cake Without a Mixer!
Everything is whisked up easily by hand and the batter is baked in a 13 x 9-inch (33 cm x 23 cm) pan, making is easy to transport and cut into many servings. This would be a hit at a bake sale.
No Frosting, No Problem
The cake needs no embellishment; certainly not a frosting as it is rich and lush as it is. My daughter, Ravenna, was visiting when I was testing this recipe. She is a baker as well, owning a wholesale and retail bakery establishment in NY. I love that we can bounce things off of one another.
I had an idea that I wanted to be a little fancy and use a stencil to dust confectioners’ sugar on top and I asked her for ideas – what shapes to consider, what materials to use, etc. She didn’t miss a beat. She suggested that I draw upon the Japanese maple trees that we have in the yard. We have over a dozen highly unusual specimens, each with very different leaf shapes. What fun it was to go through the yard and choose the best ones for the task.
Above and below you can see the leaves pressed onto the cake.
Below you can see the generous dusting of confectioners’ sugar
When it comes time to remove the stencils, act carefully but decisively to leave clean areas behind for the fabulous dramatic results that you can see below.
The dusting of confectioners’ sugar is optional. The stencil is optional. You don’t have to have exotic maple trees to make this cake! But the results are pretty, if I say so myself. Thank you, Ravenna, XOXO.
And since you are a chocolate lover, for a very decadent chocolate cake, check out our Blackout Cake.
Spicy Low FODMAP Chocolate Snack Cake
Looking for a chocolate snack cake with a little kick? Our Spicy Low FODMAP Chocolate Snack Cake is what you have been looking before.
- 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240 ml) lactose-free “buttermilk”, at room temperature
- 1 cup (240 ml) strong brewed coffee, warm or room temperature
- ¾ cup (64 g) sifted natural cocoa
- 1 ½ teaspoons pure vanilla extract
- ¾ teaspoon cinnamon
- ½ teaspoon chipotle chile powder
- 1/8 teaspoon cayenne
- 2 cups (396 g) sugar, you can use all white granulated sugar or half white and half firmly packed light brown sugar
- 1/3 cup (75 ml) vegetable oil, such as canola, sunflower or rice bran
- 3 large eggs, at room temperature
- Confectioners’ sugar; optional
Position rack in middle of oven. Preheat oven to 350°F (180°C). Coat the inside of a 13 x 9-inch (33 cm x 23 coblong cake pan with nonstick spray; set aside.
Whisk together the flour, baking soda, baking powder and salt in a large mixing bowl to aerate and combine. Make a well in the center and set aside.
In another mixing bowl, whisk together the “buttermilk”, coffee and cocoa until dissolved and well blended. Whisk in the vanilla, cinnamon, chipotle and cayenne. Then whisk in sugar, oil and eggs one at a time until everything is smooth.
Add the wet mixture to the dry and whisk until well blended and smooth. Scrape into prepared pan; it should self-level, as it will be fairly liquidy. Bake for about 25 to 35 minutes or until a toothpick inserted in the center tests clean. Cool on rack before serving. The cake is ready to serve. Cut into a 6 x 4 grid to create the serving size squares of cake.
Optional Confectioners’ Sugar Topping: Definitely cool completely before dusting with optional confectioners’ sugar, which you do right before serving. This is done prior to cutting.
To make the stencil design, take your item of choice - leaves, doily, strips of parchment paper - and lay then on the cake. You can see that the cake is so moist that the stencils will grip and stick to the cake, which you want for a clean look to the stencil. Place a small amount, maybe ½ cup (45 g), of sifted confectioners’ in a very fine-meshed wire strainer and dust over cake and stencils. Make sure to get a good quantity of sugar along the edges of the stencil. Be bold and lift the stencils off of the cake carefully but swiftly. Serve in all its glory for folks to see; cut right before serving.
- As mentioned, the stencil is not at all necessary, but they are fun to do! And don't be afraid. If worse comes to worse and the stencils don't work, you can just go back and dust the confectioners' sugar overall, covering your boo-boos.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.