Low FODMAP Basic Chocolate Cake
Rich, moist chocolate cake made with gluten-free flours and cocoa powder. Perfect for birthdays and celebrations.
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Grease and flour two 9-inch round cake pans.
- 3
In a large bowl, whisk together rice flour, cornstarch, potato starch, cocoa, baking powder, baking soda, and xanthan gum.
- 4
Add sugar and whisk to combine.
- 5
In a separate bowl, beat eggs, then add milk, oil, and vanilla.
- 6
Add wet ingredients to dry ingredients and mix until combined.
- 7
Carefully stir in hot water - batter will be thin.
- 8
Divide batter evenly between prepared pans.
- 9
Bake for 30-35 minutes until a toothpick comes out clean.
- 10
Cool in pans for 10 minutes, then turn out onto wire racks.
- 11
Cool completely before frosting.
- 12
Frost with your favorite FODMAP-safe frosting.
FODMAP Notes
Uses gluten-free flours which are low FODMAP. Cocoa powder is safe in small amounts. Use lactose-free milk. One slice per serving keeps within FODMAP limits.
Tips
- 💡 Hot water makes the cake extra moist
- 💡 Don't overmix the batter
- 💡 Cake freezes well unfrosted
- 💡 Use dairy-free butter for frosting
Recipe Notes
This chocolate cake is indistinguishable from traditional versions. The combination of rice flour and starches creates a tender crumb that everyone will love.
Substitutions
- Milk: Almond milk or oat milk
- Frosting: Dairy-free chocolate ganache
- Sugar: Coconut sugar
Storage
- Room temperature: Keeps 3 days
- Refrigerator: Keeps 1 week
- Freezer: Unfrosted layers freeze 3 months
FODMAP Stacking Note
One slice (1/12 of cake) is a low FODMAP serving. Cocoa portions are controlled.
Related Recipes
- Low FODMAP Flourless Chocolate Cake
- Low FODMAP Brownies
- Low FODMAP Carrot Cake