The addition of chocolate almond milk to this moist + fluffy recipe makes it the best gluten free chocolate cake recipe you will ever try! A must have in your low FODMAP dessert rotation any time the mood for cake strikes!
Just because you’re following a low FODMAP diet or are gluten free does not mean chocolate cake is off limits when it’s time to celebrate! This gluten free chocolate cake is also refined sugar free, making it more gut friendly than your average cakes!
What Ingredients Are Needed for Gluten Free Chocolate Cake?
- Gluten Free 1:1 Flour: There are a few brands of 1:1 baking flour that I always have on hand. My absolute favorite when it comes to baking cakes and cookies is Bob’s Red Mill 1:1 Flour. If I’m making pie crusts, my paleo pop tarts, or other pastries I love Cup4Cup Measure For Measure Flour. They both work perfectly fine interchangeably, these are just my personal preferences.
- Monk Fruit: This is my go to for replacing white sugar. Monk fruit is a zero calorie sweetener that will not spike glucose levels so it is often found in many low carb or keto friendly recipes. It is 250 times sweeter than sugar making it the perfect unrefined sugar to use in your low FODMAP baking!
- Coconut Sugar: Another go to unrefined sugar is coconut sugar. Use it to replace brown sugar in your healthy bakes.
- Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Butter
- Eggs
- Vanilla Extract
- Sour Cream (I use lactose free)
- Chocolate Almond Milk
Low FODMAP Tip: If you are following low FODMAP for SIBO, you are likely avoiding refined sugars. Stock your pantry with unrefined sugars like granulated monk fruit, coconut sugar, and powdered monk fruit sugar. These are the perfect 1 to 1 substitutes for white sugar, brown sugar, and powdered sugar.
Ingredient Swaps + Substitutions
- Eggs: This recipe has not been tested with flax eggs, however I do have a Gluten Free Vegan Chocolate Cake recipe that’s a simple, one bowl recipe you should check out!
- Butter: For a dairy free chocolate cake option, swap out butter for lactose free or vegan butter.
- Sour Cream: If you do not have sour cream available, you can use greek yogurt or vegan greek yogurt. Sour cream is low FODMAP friendly in 2 tbsp servings.
- Vanilla Extract: My favorite substitute for vanilla extract is maple syrup! You can use this as a 1:1 substitute if you do not have vanilla on hand.
- Chocolate Almond Milk: If you don’t want the extra sugars that typically come along with chocolate milk, you can sub in unsweetened almond milk. But, remember, this IS still a chocolate cake, so you might as well just go for it!
The BEST part about cake, in my opinion, is the frosting! Check out this recipe for Vegan Chocolate Buttercream or this insanely delightful Chocolate Chip Cookie Dough Buttercream. Both recipes are refined sugar free and gluten free!
Low FODMAP Tip: Cocoa Powder is low FODMAP in 2 heaping teaspoon servings. This gluten free chocolate banana bread uses 2 tbsp of cocoa powder, meaning each slice fits into a low FODMAP friendly serving!
Best Gluten Free Chocolate Cake – A Low FODMAP Dessert
Equipment
- Cake Pans
- Stand Mixer with Paddle Attachment
- Cooling Rack
- Cake Knife
Ingredients
- 2 1/4 cup gluten free 1:1 flour
- 1 1/2 cup cocoa powder
- 3/4 tsp salt
- 2 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 cup unsalted butter softened
- 1 1/4 cup monk fruit
- 1 cup coconut sugar
- 2 large eggs room temperature
- 3 tsp vanilla
- 1 1/2 cup chocolate almond milk
- 1 1/2 cup lactose free sour cream
Instructions
- Pre-heat oven to 350F and grease 2 7" round cake tins
- In a large mixing bowl, combine gluten free flour, cocoa powder, salt, baking soda + baking powder. Mix gently with a whisk to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, monk fruit, and coconut sugar on medium speed. Once ingredients are fully incorporated, begin to add eggs, one at a time, then add vanilla extract + chocolate milk, mixing on medium speed until mixture is smooth.
- Add wet ingredients to large mixing bowl with dry ingredients. Before mixing, add sour cream, folding in with a silicone spatula until all ingredients are uniformly combined.
- Pour batter into pre-greased cake pans and bake for 30 minutes or until a cake tester or toothpick comes out clean.
- When cake is finished baking, turn cake pans upside down on a cooling rack, allowing to cool to room temperature at least one hour before frosting.
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