Makes 10 servings (1 slice of cake per serve)
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.
SERVES 10 (1 slice of cake per serve)
Storage tips: This cake will keep in the fridge for six days in an airtight container and can be frozen.
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.
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.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.
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 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 alon... Read More