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.
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.
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, which is my preference. You can also triple wrap and freeze for up to 1 month. Defrost in refrigerator overnight.