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Low FODMAP Mocha Toffee Crunch Cake

Our Low FODMAP Mocha Toffee Crunch Cake is a big, important cake, perfect for significant milestone birthdays and other celebratory events. Many of the components—the chocolate cake, the espresso buttercream, the dark chocolate ganache and the Low FODMAP Coffee Liqueur - can be made ahead. This cake elicits “ooohhhs and aahhhs” and once guests taste it, they will be clamoring for the recipe. My good friend Kerry Boyd requested a cake with these flavors for her fortieth birthday, so it is dedicated to her. 

Low FODMAP Serving Size Info: Makes 1, 8-inch (20 cm) round layer cake; 24 slices; 1 slice per serving

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Makes: 24 Servings
Calories: 439 kcal
Author: Dédé Wilson



  1. Have cake layers and buttercream ready to assemble. Brush the two cake layers with Low FODMAP Coffee Liqueur. Toss together the toffee bits and morsels in a small bowl; set aside.

  2. Fill and frost cake somewhat smoothly with buttercream (have the bottom cake layer on a cardboard round as it will make the next step very easy). Press toffee bit/morsel mixture all over sides (you can just pick up the cake on the cardboard and hold over bowl of morsel mixture with one hand and apply morsel mixture with other hand). Use star tip to make a complete ring of shells or rosettes around top outer edge of cake; it is very important that you make a full ring of large, tall shapes as it will hold in the ganache that you will be pouring on top later (see photo). Chill cake until buttercream is firm, at least 2 hours.
  3. Have Chocolate Ganache fluid, but not hot. Pour it over the center top of the cake and flood the entire top within the boundaries of the decorative buttercream rim; a small, offset icing spatula works very well here to help push the ganache up against the border. Chill cake until ganache is firm, at least 2 hours. Bring to room temperature before serving. Cake may be served immediately or refrigerated overnight in covered container. Cake is best served within a day or 2 but will last a few days longer.



FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
  • Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g.
  • Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Nutrition Facts
Low FODMAP Mocha Toffee Crunch Cake
Amount Per Serving
Calories 439 Calories from Fat 216
% Daily Value*
Fat 24g37%
Sodium 188mg8%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 20g22%
Protein 2g4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.