Low Fodmap Flourless Chocolate Cake
Low Fodmap Flourless Chocolate Cake
Oh, my friends. I have a treat for you! A decadent low FODMAP flourless chocolate cake is now on the loose.
It's super moist. It's chocolatey with tiny little hints of coffee and cinnamon. AND it's just begging you to eat it with a serve of low FODMAP yoghurt, ice cream, or a drizzle of chocolate sauce.
This cake is your ultimate dessert cake. And you need to take your time to savour it.
Now some of you might remember that I have a tree nut allergy, so that means I made this cake using ground pumpkin seeds - I just pulsed them in my NutriBullet until they were a coarse sand texture. However, you can also make this cake using ground almonds - the amount per serving will be well within low FODMAP limits.
Ingredients
Make gluten free(1 slice of cake per serve)
Flourless Chocolate Cake
dark chocolate (GF or DF if needed) (broken into small pieces)
FODMAP
butter or dairy free spread
Dairy Free
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Learn moreMethod
- Preheat the oven to 170ºC (340ºF) fan bake. Line a 23cm (9 inch) cake tin with baking paper (both the base and the sides) and then lightly grease the paper.
- Make a strong black coffee (you'll use two tablespoons of the coffee liquid later) and break the chocolate into small pieces. Separate the egg yolks and whites into separate bowls. Make the pumpkin seed or almond meal as needed by weighing out the pumpkin seeds or almonds, placing them in a food processor and then pulsing until the seeds/nuts turn into a coarse sand texture (I actually did this step in my NutriBullet).
- Pop the chocolate and the dairy free spread or butter into a large bowl. Place over a large pot of simmering water or melt in the microwave in short 20 second bursts until the chocolate and butter have melted, stirring regularly.
- Next stir through the sugar, black coffee, vanilla, and cinnamon. Keep over the heat until the sugar has dissolved. Remove from the heat and mix through the ground pumpkin seeds or almonds.
- Lightly beat the egg yolks and stir into the chocolate mixture.
- Using electric beaters or a cake mixer, whip the egg whites until they form firm peaks. Stir one large spoonful into the chocolate mixture to loosen it. Then gently fold through the rest of the egg whites, until any large lumps are gone.
- Spoon into the prepared tin and bake for 40 to 50 minutes until the cake has risen and set. A skewer inserted into the outside edge should come out clean, but it's normal for the centre to be slightly gooey. It's also okay if the top develops a crust and cracks a little bit.
- Let it cool in the tin before transferring onto a plate. Dust with cocoa powder, then serve with your choice of low FODMAP yoghurt, ice cream or dark chocolate sauce.
Storage tips: This cake will keep in the fridge for six days in an airtight container and can be frozen.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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