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low FODMAP Black Velvet Chocolate Guinness cake with forks alongside

Low FODMAP Black Velvet Chocolate Guinness Cake

Our Low FODMAP Black Velvet Chocolate Guinness Cake features a frosting flavored with whiskey, for a sophisticated chocolate cake. We love this for St. Patrick's Day or Father's Day, especially.

Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) cake; 20 slices; serving size 1 slice

Course: Dessert
Cuisine: American, Irish
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Makes: 20 servings
Calories: 292 kcal
Author: Dédé Wilson



  • 1 cup (240 ml) stout beer, such as Guinness
  • ½ cup (113 g) plus 2 tablespoons unsalted butter, cut into pieces
  • 2 cups (396 g) sugar
  • ½ cup (43 g) sifted Dutch-processed cocoa, plus 2 tablespoons extra to coat pan
  • ¼ cup (21 g) sifted black cocoa
  • ¾ cup (180 g) lactose-free sour cream
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla
  • 1 ¾ cups (254 g) plus 2 tablespoons low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free baking Flour
  • 2 ½ teaspoons baking soda
  • ¼ teaspoon salt


  • 3 tablespoons unsalted butter, softened
  • 3 cups (270 g) sifted confectioners’ sugar, plus extra if needed
  • 1 to 2 tablespoons lactose-free milk
  • 2 tablespoons whiskey


  1. For the Cake: Position rack in middle of oven. Preheat oven to 350°F/180°C. Generously coat the inside of a 9-inch (23 cm) springform pan with nonstick spray. Sprinkle with 2 tablespoons of extra cocoa, rotating the pan to coat well with the cocoa; tap out any excess. Set aside.
  2. Place beer and butter in a medium sized saucepan and heat over medium heat to melt butter. Whisk together until combined. Remove from heat and whisk in the sugar and both cocoas until combined and very smooth. Allow to cool briefly.
  3. Meanwhile, whisk the sour cream, egg and vanilla together until smooth, then whisk into the warmed cocoa mixture. Whisk together very well.
  4. Whisk together the flour, baking soda and salt in a large mixing bowl to aerate and combine. Add about a quarter of the liquid mixture and begin whisking to combine. Keep adding the liquid mixture to the dry, whisking well as you go. Make sure they batter is well mixed. It will be very fluid. You want to make sure there are no pockets of flour left behind. Scrape batter into prepared pan.
  5. Bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out with just a few crumbs clinging. The center might sink a bit; don’t worry! It will be covered with the delicious, creamy whiskey enhanced frosting.
  6. For the Frosting: Cream the butter in a mixing bowl with an electric mixer until very smooth. Add the confectioners’ sugar in a few batches, beating well until smooth and creamy after each addition, adding the liquid as well, starting with using only 1 tablespoon of the milk. Beat until very smooth, creamy and spreadable. If it is a bit too thick, add a little lactose-free milk; if it is too thin add a little more confectioners’ sugar.
  7. To Assemble the Cake: Scrape frosting on top of cooled cake and make some casual whirls and swirls using the images as a guide. The cake is best the day it is made but it may be stored under a cake dome at room temperature for a day or two.


If You Can Tolerate

  • Fructans: If you have successfully passed your fructan wheat Challenge, you can use conventional all-purpose flour in lieu of the GF. Use weights and not volume measurements when calculating the substitution for best results.
Nutrition Facts
Low FODMAP Black Velvet Chocolate Guinness Cake
Amount Per Serving
Calories 292 Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 172mg7%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 38g42%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.