Low FODMAP Dairy Free Chocolate Cake

Total time2 hr

Prep time25 min

Cook time35 min

Deep chocolate flavor drives this one, with a full three-quarters cup of cocoa powder folded into a rich, dark batter alongside dairy free milk that's briefly soured with vinegar for a subtle tang. Hot water gets whisked in at the end to loosen everything into a thin, pourable batter, which bakes up into two tender, springy layers with a fine, moist crumb. While the cakes cool, a glossy ganache comes together from full-fat coconut milk poured hot over dairy free chocolate chips, sweetened with a touch of maple syrup and a pinch of salt, then chilled until it's thick enough to hold a peak. That ganache gets spread generously between the layers and over the top and sides, so every slice carries that same deep, glossy chocolate finish. It's a genuinely indulgent layer cake, and it holds up beautifully as a low FODMAP option for your next celebration.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
2 cups granulated sugar
2 large eggs
1 cup dairy free milk
1 tbsp white vinegar or apple cider vinegar
⅔ cup refined coconut oil, melted and cooled
1 cup hot water
2 tsp vanilla extract

For the frosting

1 can (13.5 oz) full-fat coconut milk
10 oz dairy free chocolate chips
2 tbsp maple syrup
1 pinch fine salt

Instructions

1
Position a rack in the center of the oven and preheat to 350°F (175°C). Grease two 9-inch round cake pans with coconut oil, line the bottoms with parchment paper, and grease the parchment.
2
Stir the dairy free milk and vinegar together in a small bowl and set aside for 5 minutes until slightly curdled. This acts as a dairy-free buttermilk.

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