low FODMAP chocolate cake - karlijnskitchen.com

Low FODMAP chocolate cake with chocolate frosting

This year, I decided to take the time to share a Valentine’s recipe with you. In the years before I always realised it was going to be Valentine’s day only a few days in advance and then it was too late to still make a recipe. Probably because we never really celebrate Valentine’s day. This year I made a delicious low FODMAP chocolate cake with chocolate frosting to share with my BF, but also with my family in law who we visited for a week this week. My sister in law had her birthday a few weeks ago, so it was belated birthday cake too 🙂

What do you need (for about 12 slices)

For the chocolate cake

  • 180 g (1 and 1/2 cup) gluten-free flour
  • 60 g (1/2 cup) cocoa powder
  • 1 tsp baking powder
  • 225 g (1 cup) butter, softened
  • 250 g (1 and ¼ cup) white sugar
  • 4 eggs, at room temperature
  • 2 tsp vanilla extract
  • A pinch of salt
  • A 23 cm cake tin

For the chocolate frosting

  • 100 g (1/2 cup) dark chocolate
  • 100 g (3/4 cup) icing sugar
  • 50 g (3.5 tbsp) butter
  • 4 tbsp water
  • Optional: decorative hearts or sprinkles (check the ingredients for FODMAPs)

low FODMAP chocolate cake - karlijnskitchen.com

Important note

Sugar is an IBS trigger for many people. Therefore, it is important to limit your serving size of things that are rich in sugar. I advise to only have one slice of this cake at a time.

How to make the low FODMAP chocolate cake with frosting

The chocolate cake

  1. Pre-heat the oven to 180 degrees Celsius (350F). Line the baking tin with baking parchment and grease the sides.
  2. Put the butter and the sugar together in a bowl and mix until light and fluffy.
  3. Add the eggs one by one and mix in between. Add the vanilla extract and mix together.
  4. In another bowl, mix the flour, cocoa powder, baking powder and salt together. Add this to the butter-sugar mixture little by little while you keep mixing constantly.
  5. Pour the batter into the baking tin. Bake the cake for 50-60 minutes. The cake is done when a toothpick comes out clean.
  6. Leave the cake to cool in the tin for 15 minutes. Then remove the cake from the tin and put on a wire rack to cool down completely. 

The chocolate frosting

  1. Melt the chocolate au bain-marie by hanging a glass bowl in a pan with hot water.
  2. Melt the chocolate on low heat. Turn off the heat when the chocolate has melted and add the butter. Stir until the butter has completely melted.
  3. Add the icing sugar little by little and continue to stir. Add the tablespoons water one by one and stir until you have a smooth frosting. You might not have to add all four tablespoons of water.
  4. Pour the frosting over the cake. Put some decorations on the frosting immediately and then leave to set.

Enjoy!

Will you let me know if you make my low FODMAP chocolate cake? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.

low FODMAP chocolate cake - karlijnskitchen.com

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low FODMAP chocoladecake - karlijnskitchen.com

Low FODMAP chocolate cake with chocolate frosting


  • Author: Karlijn
  • Total Time: 1 hour 20 mins
  • Servings: 12 1x

Description

A delicious low FODMAP chocolate cake with chocolate frosting for Valentine’s day! To share with your partner, family or friends. Also gluten-free.


Ingredients

Scale

For the chocolate cake

  • 180 g (1 and 1/2 cup) gluten-free flour
  • 60 g (1/2 cup) cocoa powder
  • 1 tsp baking powder
  • 225 g (1 cup) butter, softened
  • 250 g (1 and ¼ cup) white sugar
  • 4 eggs, at room temperature
  • 2 tsp vanilla extract
  • A pinch of salt
  • A 23 cm cake tin

For the chocolate frosting

  • 100 g (1/2 cup) dark chocolate
  • 100 g (3/4 cup) icing sugar
  • 50 g (3.5 tbsp) butter
  • 4 tbsp water
  • Optional: decorative hearts or sprinkles (check the ingredients for FODMAPs)

Instructions

The chocolate cake

  1. Pre-heat the oven to 180 degrees Celsius (350F). Line the baking tin with baking parchment and grease the sides.
  2. Put the butter and the sugar together in a bowl and mix until light and fluffy.
  3. Add the eggs one by one and mix in between. Add the vanilla extract and mix together.
  4. In another bowl, mix the flour, cocoa powder, baking powder and salt together. Add this to the butter-sugar mixture little by little while you keep mixing constantly.
  5. Pour the batter into the baking tin. Bake the cake for 50-60 minutes. The cake is done when a toothpick comes out clean.
  6. Leave the cake to cool in the tin for 15 minutes. Then remove the cake from the tin and put on a wire rack to cool down completely.

The chocolate frosting

  1. Melt the chocolate au bain-marie by hanging a glass bowl in a pan with hot water.
  2. Melt the chocolate on low heat. Turn off the heat when the chocolate has melted and add the butter. Stir until the butter has completely melted.
  3. Add the icing sugar little by little and continue to stir. Add the tablespoons water one by one and stir until you have a smooth frosting. You might not have to add all four tablespoons of water.
  4. Pour the frosting over the cake. Put some decorations on the frosting immediately and then leave to set.
  • Prep Time: 20 mins
  • Cook Time: 60 mins

 

 

 

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