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.
Ingredients:
- 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
Preparation:
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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 cm) oblong cake pan with nonstick spray; set aside.
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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.
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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.
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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.
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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.
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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.
Notes:
Tips
- 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.