Low FODMAP Flourless Chocolate Cake
Dense, intensely chocolate cake made with dark chocolate and almond flour. Naturally gluten-free and incredibly decadent.
Instructions
- 1
Preheat oven to 325°F (165°C).
- 2
Grease a 9-inch springform pan and dust with cocoa powder.
- 3
Melt butter and chocolate together in a double boiler, stirring until smooth.
- 4
Remove from heat and let cool slightly.
- 5
In a large bowl, whisk chocolate mixture with brown sugar.
- 6
Add egg yolks one at a time, mixing after each.
- 7
Fold in almond flour and cocoa powder.
- 8
In a clean bowl, beat egg whites with salt until stiff peaks form.
- 9
Gently fold egg whites into chocolate batter in thirds.
- 10
Pour into prepared pan and smooth top.
- 11
Bake for 22-25 minutes until edges are set but center is slightly soft.
- 12
Cool completely in pan - cake will sink slightly.
- 13
Remove from pan and dust with powdered sugar.
FODMAP Notes
Almond flour is low FODMAP at 1/4 cup per serving - this recipe portions appropriately. Dark chocolate is safe in small amounts. One slice keeps within FODMAP limits.
Tips
- 💡 Don't overbake - center should be fudgy
- 💡 Best served at room temperature
- 💡 Pairs beautifully with whipped cream
- 💡 Add espresso powder for mocha flavor
Recipe Notes
This elegant flourless cake is perfect for special occasions. The texture is somewhere between a cake and a brownie - dense, fudgy, and absolutely irresistible.
Substitutions
- Butter: Dairy-free butter
- Almond flour: Hazelnut flour
- Topping: Fresh raspberries
Storage
- Room temperature: Keeps 3 days
- Refrigerator: Keeps 1 week
FODMAP Stacking Note
One slice (1/12 of cake) is a low FODMAP serving. Watch almond flour portions.
Related Recipes
- Low FODMAP Basic Chocolate Cake
- Low FODMAP Brownies
- Low FODMAP Chocolate Chip Cookies