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