Low FODMAP no-bake chocolate biscuit cake
This cake is one of my all-time favourite recipes from my youth. This cake contains a lot of butter and sugar, but it is so so good! In Holland, we call this cake “Arretjescake”. It is a low FODMAP no-bake chocolate biscuit cake. My mum always used to make this when we celebrated my sisters and my birthday for the family. Everybody loved it. I already got several requests from my Dutch followers to share a low FODMAP version of this cake, so it was about time that I shared it with you!
I used the recipe from my mum, that she had written down in an old notebook. So cool! This recipe is almost naturally low FODMAP because it doesn’t contain any flour. I just had to replace the biscuits for gluten-free ones. I have also changed the quantities in the recipe a bit because my mums recipe made two big cakes and that was a bit too much for me, haha.
Since a few months, the gluten-free brand Schär has biscuits that are FODMAP certified: their digestive biscuits. The digestive biscuits are a perfect replacement for the marie biscuits (a plain tea biscuit) in the original recipe. I used them in this recipe and it turned out great, we really enjoyed the chocolate biscuit cake! Just make sure to take a small piece at a time because it is quite a heavy cake.
Will you let me know if you make my low FODMAP no-bake chocolate biscuit cake? I would love it if you would share your creations with me!
This blog has been written in collaboration with Schär.Print
Low FODMAP no-bake chocolate biscuit cake! A Dutch classic recipe in a low FODMAP version. Lots of sugar and butter, but so good! Gluten- and lactose-free.
- 2 eggs, at room temperature
- 200 g white sugar
- 5 tbsp (50 g) cacao powder
- 200 g of Schär’s gluten-free digestives
- 200 g butter*
- A 20 cm rectangular cake tin
- Whisk the sugar together with the eggs until it forms a creamy mixture. You can best use a handmixer and whisk for about 2-3 minutes.
- Carefully stir the cacao into the mixture with a spoon.
- Melt the butter on low heat or in the microwave. Leave it to cool down for five minutes. If the butter is too hot when you add it to the mixture, the cake won’t set later on.
- Pour the butter into the mixture while you are stirring with a spoon.
- Break the cookies into pieces and stir them into the mixture.
- Line the baking tin with baking parchment. Pour the mixture into the tin and put the chocolate cake into the fridge for a night.
Note: because this recipe contains quite a lot of sugar and fat, this can trigger IBS complaints in larger amounts. Therefore I suggest eating a maximum of one slice of cake per serving.
*I have also tested this recipe with margarine, but that was no success. The margarine flavour was really overpowering in the cake and that didn’t taste well. Because of that I use butter in this cake. Butter is suitable for the FODMAP diet and also if you have a lactose intolerance, you can read more about that in this blog post.
- Prep Time: 12 hours 30 mins
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