Low FODMAP Chocolate Zucchini Cake

Ingredients

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SERVES 16

Chocolate Zucchini Cake

500   zucchini (finely shredded)
250   neutral oil (rice bran, canola, sunflower)
200   brown sugar
2   chia seeds (plus 4 tsp boiling water or 1 & 1/2 tsp xantham gum or guar gum)
1   ground cinnamon*
65   cocoa powder
3   large egg
0.5   salt
2   baking soda
280   gluten free all purpose flour*
1   baking powder

Chocolate Butter Icing

100   dairy free spread (olive oil spread or butter)*
195   confectioners sugar (powdered sugar)*
1   cocoa powder
20   dark chocolate*
1   boiling water

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • grater
  • large mixing bowl
  • cake tin (25cm or 10 inch)

Low FODMAP Chocolate Zucchini Cake

PREP IN 20 MIN COOKS IN 50 MIN SERVES 16
BY ALANA SCOTT REVIEWED BY Kate Watson (RD)
FEATURED IN Baking, Dessert, Snacks, Vegetarian Options

I can’t believe we have made it to 5000 likes on Facebook! Thank you for your amazing support. To celebrate I am making my low FODMAP chocolate zucchini cake, which is a favourite among my friends. Just remember that this cake is a treat food, which means you need to watch your portion size. Cut this cake into 16 pieces to keep it within safe FODMAP limits and enjoy 1 piece per serve.

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  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Nut Free
  • Soy Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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Calories 387
Fat 23.2g
Saturates 3g
Protein 4.1g
Carbs 43.4g
Sugars 25.8g
Fibre 2.4g
Salt 0.3g
Iron 1.6mg
Calcium 70.4mg
Calories 387
Fat 23.2g
Saturates 3g
Protein 4.1g
Carbs 43.4g
Sugars 25.8g
Fibre 2.4g
Salt 0.3g
Iron 1.6mg
Calcium 70.4mg
Calories 387
Fat 23.2g
Saturates 3g
Protein 4.1g
Carbs 43.4g
Sugars 25.8g
Fibre 2.4g
Salt 0.3g
Iron 1.6mg
Calcium 70.4mg
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  1. Preheat the oven to 175ºC (350ºF) on bake function. Grease and line a 25cm (10inch) round tin with baking paper.
  2. Weigh and then grate the zucchinis. If you have a food processor you can use the grating blade to grate them. Gently squeeze the water out of the grated zucchinis using your hands. Place to one side for later.
  3. In a cup place 2 teaspoons of chia seeds and 4 teaspoons of boiling water, then mix until soft (this will help the cake hold together). In a large bowl or using a food processor (use the double blade), mix together the oil, brown sugar, chia seed mixture (or xanthan gum/guar gum), cocoa powder ground cinnamon, salt, and eggs until well combined and smooth. Then mix through the baking soda (dissolve it in 1 tablespoon of warm water first).
  4. In a large bowl mix together the gluten free all purpose flour and baking powder. Mix to combine the wet and dry ingredients (I do this in a food processor). Then mix through the shredded zucchinis.
  5. Spread the cake batter into the prepared tin. Place in the middle of oven and bake for 40 to 50 minutes, until the top is spongy. Check the cake is fully cooked by inserting a skewer into the center - if it comes out clean it is cooked. Remove from the oven once cooked and allow to cool.
  6. Grate the dark chocolate or roughly chop it using a sharp knife. Place to one side.
  7. Once the cake is cooled make the icing. Soften the dairy free spread (olive oil spread or butter) slightly but do NOT melt it! I do this by placing the dairy free spread (or butter) in the microwave on high for about 10 seconds. In a large bowl mix together the icing sugar, hot water, cocoa and dairy free spread (or butter) until it is smooth and spreadable. Add a little bit more hot water if the icing is too thick.
  8. Use a knife to spread the icing on the cake, then sprinkle with grated dark chocolate. Cut the cake into 16 serves.

Buying Tips

Choose a dark chocolate that doesn't contain inulin or high FODMAP sweeteners like honey, high fructose corn syrup, agave syrup or fructose. Also avoid dark chocolate that contains high FODMAP fruit or nuts.

Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Gluten Free Tips

Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.

Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.