Deluxe Low-FODMAP Chocolate Layer Cake or Cupcakes Recipe; Gluten-free, Dairy-free
June 9, 2018Printer Friendly Version
Look no further! This is the moist, rich, chocolatey-fudgey amazing low-FODMAP Chocolate Layer Cake recipe of your dreams. It is the DELUXE version of low-FODMAP cake.
Chocolate Layer Cake is the most versatile cake selection (and my kids favorite), and this low-FODMAP Deluxe Chocolate Cake recipe is easy, and fool-proof. You cannot tell it is gluten-free either!
(If you are looking for a shortcut to have this amazing cake, try my low-FODMAP Happy Baking Chocolate Cake Mix instead!)
Enjoy this low-FODMAP Deluxe Chocolate Cake recipe as a 2 tier layer cake, or as cupcakes for your next party. You can opt to frost it with my low-FODMAP Chocolate Cream Frosting, or try one of my other low-FODMAP recipes for a white frosting, vanilla buttercream, chocolate-hazelnut buttercream, opera cream/ermine frosting, brown sugar opera cream frosting, or coconut whipped cream! (Yeah- I love frosting)
Your family will love this low-FODMAP Deluxe Chocolate Layer Cake for years to come. Check out over 300 more low-FODMAP recipes on the blog- like my:
- low-FODMAP Chocolate Cake Pops
- low-FODMAP Flourless Chocolate Cake
- low-FODMAP Molten Chocolate Lava Cake
- low-FODMAP Chocolate Microwave Mug Cake
- low-FODMAP Double Chocolate Loaf Starbucks Copycat
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Chocolate Layer Cake or Cupcakes; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Makes 2 round cakes or 24 cupcakes
Prep time: 20 min
Bake time: Keep a close eye on your cake as oven temperatures vary
- 20-25 min if making cupcakes
- 35-40 min for cakes if preparing in same oven*
- 25-30 min if preparing each cake individually
Bake 350 F
- 1 3/4 cups low-FODMAP flour (I used Authentic Foods GF Classical Blend)
- 3/4 teaspoon xanthan gum (omit if your blend contains it)
- 2 cups granulated sugar
- 3/4 cup (12 tablespoons) cocoa powder
- 1 teaspoons baking soda
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup low-FODMAP ‘buttermilk’
- 1 cup unsweetened almond milk or lactose-free milk + 1 tablespoon distilled white vinegar (distilled white vinegar is typically gluten-free, check for your own product to be sure)
- 1/2 cup canola oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup hot water (not boiling)- about 120 degrees F
- 1 teaspoon espresso powder
- Vegetable shortening for greasing
- Frosting: I used my low-FODMAP Chocolate ‘Butter’cream Frosting recipe
- Garnish: fresh low-FODMAP raspberries, strawberries, blueberries or your preferred low-FODMAP fruit
- Preheat oven to 350 degrees
- Grease 2 eight inch round pans, then line with parchment and grease parchment
- In a large bowl combine flour, xanthan gum, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt
- In the bowl of stand mixer with paddle attachment, whisk together the eggs then slowly add low-FODMAP ‘buttermilk’ a bit at a time and combine
- Add the oil, followed by vanilla
- With the mixer running on low speed, slowly pour the flour mixture into the mixer
- Blend until combined
- Scrape down the sides and bottom of the bowl and pour in the 1 cup hot water (about 120 F, not boiling)
- Mix on low until incorporated, it will be very runny
- Do not overmix
- Pour the batter into the two pans
- Bake at 350 degrees for 25 – 30 minutes
- For 24 cupcakes, bake 20-25 min
- watch closely and adjust to your oven (if putting cakes in together, baking will take more time * see above)
- Tester in middle should come out clean, cakes will still appear very soft and light
- Cool the cakes on a wire rack for 10 minutes
- Carefully remove the cakes from the pans and cool completely on a wire rack
- While cakes are cooling prepare the low-FODMAP chocolate ‘butter’cream frosting
- Frost cake as desired and serve, or store on counter until ready to eat
It is amazingly moist, with deep chocolate flavor 🙂
Printer Friendly Version
Want a 10% coupon? Just review this recipe & then email us at email@example.com letting us know which recipe you have reviewed. We will then send you a 10% coupon code (limit 1 per customer/email).
Best chocolate cake ever!
My daughter recently started a gluten free and low FODMAP diet to ease her discomfort from IBS!
She felt improvement in just 24 hours!
I made this chocolate cake recipe for her yesterday. It is amazing! I followed this recipe to the letter and it is so amazing! Moist, chocolatey and delicious!
Thank you Rachel for your delicious recipes!
We are thrilled to hear that your daughter is doing better on a low-FODMAP, gluten-free diet. Thank you for the feedback about our chocolate cupcakes recipe!! We have over 200 more recipes including family meals and desserts on the blog- let us know what you think if you try more 🙂
Hi can I ask is it plain or self raising flour you used?
We stated the exact flour we used in the recipe. It is a gluten free all purpose flour blend. It is not described in the manner that you are asking. We believe that that is directed more to non-gluten-free blends. Good luck!
I made this cake for my husband on his birthday. He was amazed at how delicious it was! The cake was moist and very chocolatey. The recipe was easy to follow. I will definitely be making this again in the future!
Jill that’s phenomenal! Sounds like an amazing birthday that everyone enjoyed.
We are thrilled to hear from you, please stay in touch😊😊
Sooo good & rich!
I was a little hesitant to make this but my boyfriend just started a low fodmap diet and it was his birthday.
When I tried the batter I was worried because it did not take like usual delicious cake batter.
But the cake was a hit! After baking it & adding the chocolate buttercream frosting (amazing!!) the cake was so rich and moist. Some even said they’d prefer it over normal cake! Thank you for this recipe! 🙂
FANTASTIC! We totally agree! We prefer the texture and flavor of all our baked goods over gluten-filled alternatives.
Once you start eating this way, you will see the food is as delicious, AND makes you feel so much better 🙂
Love this feedback. Please stay in touch!!
Delicious, everybody loved it!
Made this for my adult son’s birthday, due to his IBS he hasn’t had a birthday cake for many years. He was so pleased! It was light and moist and smelled wonderful baking!
That is fabulous to hear. It absolutely made our day!! So happy you could have a delicious birthday celebration again. Please stay in touch with us 🙂
My grandma and I LOVE chocolate cake! I have been missing having chocolate cake as a result of the Low-FODMAP diet, this is just what I needed.
You may also be interested to learn that we sell low-FODMAP Certified Happy Baking Chocolate and Vanilla Cake mixes as well as Fudgy Brownie mix. Hope you enjoy 🙂
I have both cake mixes and the Fudgy Brownie mix on my reading list. 🙂
This is delicious!! Hard to tell the difference from regular chocolate cake! Moist, chocolaty and amazing! Will definitely make again!
Thank you so much Diane! We are so grateful you took the time to comment 🙂
Hi Rachel, this chocolate cakes delicious and wonder if I can substitute maple syrup for the sugar since sugar bothers my tummy. ~Diane
Thanks for your question. Sugar has a different water content and behavior in baking from syrup. We don’t think it would work the same and would not suggest the substitution. Sorry we couldn’t help more! Have a great day.
My girlfriend loved it
My girlfriend has just started the low FODMAP diet and she’s struggled with it – we’re still working out what we can make that complies and is appealing.
I made this for her as a surprise treat and it really put a smile on her face. Thank you so much.
Thank you so much!
We hope you love all our recipes and that they can be useful.
We also highly recommend our Low-FODMAP IBS Solution Plan & Cookbook for everything you need to get started plus 100 great recipes that prep in 30 minutes or less!
Stay in touch 🙂