Deluxe Low-FODMAP Chocolate Layer Cake or Cupcakes Recipe; Gluten-free, Dairy-free

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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 buttercreamopera cream/ermine frostingbrown 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:

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

Serves 24

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

Ingredients

Directions

  • 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 🙂

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2 Comments

  1. Krista Gray July 23, 2019
    • Rachel Pauls Food July 24, 2019

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