Low-FODMAP ‘Copycat’ Starbucks Double (or Triple) Chocolate Loaf Cake; Gluten-free, Dairy-free
October 31, 2019Printer Friendly Version
This recipe is my homage to the Double Chocolate Loaf that Starbuck’s features from time to time. It is so delicious (even when I only taste a morsel), that I was determined to create a low-FODMAP version.
My low-FODMAP Double Chocolate Loaf Cake is just like theirs. It is moist and rich, and you can taste the chocolate in every bite. It’s a generous sized loaf, so you will have plenty to share!
You may also love:
- low-FODMAP Starbuck’s Copycat Iced Lemon Loaf
- low-FODMAP Copycat Starbucks Cinnamon Chip Scones
- low-FODMAP Banana Bread
- low-FODMAP Copycat Panera Chocolate Chip Muffin top
- low-FODMAP Flourless Chocolate Cake
- low-FODMAP Chocolate Lava Cake
Or check out over 450 more low-FODMAP Recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Starbucks Copycat Double Chocolate Loaf Cake
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients. However, based on the amount of chocolate in the recipe, avoid the additional ganache during the Elimination Phase.
Prep time: 10 min
Bake time: 75-85 minutes
Total time: 85-95 min
Bake: 350 F
Equipment: food processor or stand mixer, loaf pan
For low-FODMAP Double Chocolate Loaf Cake
- 2 cups low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend- see my low-FODMAP bake-off blog for the reason why!)
- 2/3 cup (76 g) cocoa powder
- 2 & 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp xanthan gum (if not added to your low-FODMAP flour choice)
- 3 large eggs
- 1 & 1/2 cup granulated sugar
- 3/4 cup low-FODMAP milk (almond, canned coconut or lactose-free milk)
- 1/4 cup cold brewed coffee
- 1/2 cup canola oil
- 2 tsp vanilla
- 3/4 cup (120 g) dairy-free semisweet chocolate chips
- Vegetable shortening for greasing
- Confectioner’s sugar for dusting or low-FODMAP Chocolate Ganache (Optional, below)
For low-FODMAP Chocolate Ganache
Due to the amount of chocolate in this recipe; avoid ganache during the Elimination Phase
- 1/4 cup (2 ounces) canned coconut cream
- This is NOT the same as ‘cream of coconut’
- Check out my low-FODMAP Grocery shopping blog for tips on purchasing this ingredient if you haven’t before
- This is NOT the same as ‘cream of coconut’
- 1 tbsp corn syrup
- 2 ounces (60 g) semisweet chocolate, chopped into fine chunks (or use high quality semisweet chocolate chips)
- 2- 6 tablespoons confectioner’s sugar (optional)
- For a more ‘traditional’ ganache, use equal measures of semisweet chocolate and coconut cream or heavy whipping cream (whipping cream is low-FODMAP at 1/4 cup per serving); and omit the sugar and corn syrup.
- To cover a larger cake you would use 8 ounces heavy cream and 8 ounces chopped chocolate for the ganache
Prepare low-FODMAP Double Chocolate Loaf Cake
- Pre-heat the oven to 350 degrees F, place rack in center of oven
- Grease loaf pan with shortening, line with parchment paper to help remove from pan and grease this also
- Place low-FODMAP flour, cocoa powder, baking powder, xanthan gum, and salt in a large bowl and combine by hand
- In the bowl of a stand mixer place eggs and beat on medium for about 10 seconds
- Add sugar and beat until light yellow
- Switch the mixer to low and add the low-FODMAP milk, then coffee, followed by oil and vanilla
- Pour the dry ingredients into the wet ingredients and mix on low until just combined. Do not overmix.
- Fold in chocolate chips by hand
- Transfer the batter from the food processor into the loaf pan
- Put the loaf in the oven and bake for about 75-85 minutes until tester is clean in the center without crumbs on it
- The top may crack slightly, that is OK
- Cool in pan for about 10 minutes. Remove carefully and ganache after cooling
Prepare low-FODMAP Chocolate Ganache
- Place coconut cream and corn syrup in a saucepan and heat until just beginning to boil (little bubbles on edges)
- In a heat proof bowl or glass, place the chopped chocolate
- Pour warmed cream over the chocolate and let it stand for 1 minute, then stir well until smooth
- Allow to come to room temperature, it will thicken as it cools
- For a thicker ganache, add confectioner’s sugar 1 tablespoon at a time until desired consistency
Still warm! You can see the chips are slightly melted. This low-FODMAP Double Chocolate Loaf is absolutely amazing.
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No Flour amount
No flour amount in recipe
Hi Ruth. Thanks for taking the time to comment. You must have missed it but the first line under Ingredients says “2 cups low-FODMAP, gluten-free flour”. Given this, may we ask that you revise the one star rating above? Much appreciated.
Can't wait to make this!
OMG this is my favorite treat- Chocolate Chocolate Chip bread. YUM. I will try it this weekend for my Friendsgiving brunch! Thank you for posting this recipe!!
Let us know when you try it, you will love it! Thank you for your comments 🙂
Made the cake tonight for a special dinner. Turned out great and everyone loved it. Didn’t have the ingredients for a ganache, so I made a buttercream frosting. Will definitely make again. Thanks for the recipe.
Wow, that is music to our ears! The frosting sounds perfect!! Thank you SO much for sharing your review 🙂