Low FODMAP Todos Mis Mananas Para Ti Cake
When you serve this chocolate Mexican olive oil cake, your sweetheart will whisper in your ear “All of my tomorrows belong to you,” hence the title. It’s truly decadent and proof that where there is cake there is love.
Most southwestern restaurants offer a spicy chocolate cake with warm cinnamon and cayenne that get your taste buds and circulation going. They’re a Valentine’s and everyday special treat.
This low FODMAP version offers a gluten-free, vegan cinnamon buttercream frosting, but if you’d prefer to skip the frosting, a light brushing of warm extra virgin olive oil on top of each slice is a traditional finish. Or simply use a heart-shaped stencil and sprinkle the top with a light dusting of confectioners' sugar.
Ingredients:
CAKE INGREDIENTS:
- 3 large eggs
- 1 cup (200 g) sugar
- 1/2 cup (120 ml ) extra virgin olive oil
- 3/4 cup (180 ml) plain, unsweetened almond milk
- 2 heaping teaspoons (4 g) instant coffee granules
- 2 teaspoons (10 ml) vanilla extract (essence)
- 1 3/4 cups (258 g) low FODMAP gluten-free all-purpose baking flour, containing xanthan gum
- 1/2 cup (43 g) Dutch-processed cocoa powder, containing 70% cocoa minimum
- 2 teaspoons (4 g) ground cinnamon, plus more to your taste
- 1 teaspoon (4 g) gluten-free baking powder, if you are following a gluten-free diet
- 1/2 teaspoon (1 g) cayenne powder, plus more to your taste
- 1/2 scant teaspoon (2 g) fine sea salt
FROSTING INGREDIENTS
- 1/2 cup (112 g) dairy-free butter alternative, room temperature
- 2 teaspoons (10 ml) vanilla extract (essence)
- 1 teaspoon (2 g) ground cinnamon
- 1/2 scant teaspoon (2 g) fine sea salt
- 3 cups 375 g) confectioners' sugar
- 2 - 3 tablespoons (30 – 45 ml) plain, unsweetened almond milk, room temperature
Preparation:
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Preheat oven to 350 F / 177 C
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Cake: Coat a 9-inch (23 cm) round cake pan with cooking spray oil and line the bottom with a circle of parchment paper.
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Using the whisk attachment on a stand mixer, beat the eggs and sugar for 2 minutes. Slowly drizzle in the oil. Mix in the milk, coffee and vanilla.
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In a medium mixing bowl, whisk the flour, cocoa powder, cinnamon, baking powder, cayenne and salt.
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With the stand mixer set on low, gradually add the flour mix to the wet ingredients. Scrape down the sides of the bowl with a spatula. Set the mixer to medium speed and beat for 1 minute to fully incorporate.
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Pour the batter into the cake pan. Bake 20 minutes. Insert a toothpick in the center. If it comes out clean, the cake is ready. If not, bake 3 to 5 minutes longer. You don’t want to over-bake, as this will dry out the luscious moist texture.
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Let the cake rest for 5 minutes. Turn out onto a wire baking rack, remove the parchment and allow to cool completely.
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Frosting: While the cake cools, clean the mixing bowl and switch to the paddle attachment. Beat the butter alternative, vanilla, cinnamon and salt for 2 minutes. Continue mixing until there are no lumps.
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On low speed, gradually add 1 cup (100 g) of the confectioners' sugar then speed up the mixer to fully incorporate. Add 1 tablespoon (15 ml) milk and continue mixing and alternating the sugar and milk until you have a lovely, soft yet firm buttercream frosting. Each time you add more sugar, set the mixer on low to avoid a pop-up snowstorm poof! in your kitchen. If the consistency is too thin, add a bit more powdered sugar. If too thick, add a bit more almond milk.
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Frost the cake with an offset spatula, or use a piping bag to create a more polished look. Keep cool in the fridge until ready to serve.
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Fresh strawberries add a nice touch, if desired.
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Olive oil cake will keep in the fridge for up to 1 week when tightly wrapped in plastic or in an airtight container.
Notes:
Sensitive to chile heat? Omit the cayenne. The result will still be deliciously decadent. Fresh organic orange zest sprinkled onto the frosting adds a bright finish. Using a hand mixer rather than a stand mixer will take a bit more time to fully mix the ingredients.
Monash Notes: Although chiles (chillies) are generally low in FODMAPs, some people with IBS may be sensitive to the capsaicin they contain. Capsaicin is a natural compound that gives chiles their spicy quality. You may need to limit how much chile you eat if your IBS symptoms are triggered by spicy food.