Low FODMAP Gluten Free Chocolate Fudge Cake
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Learn more →Ingredients
12 servings
For the cake
- 1 cup (2 sticks) unsalted butter, plus more for pans
- 1 ¾ cups gluten free flour blend
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
- ½ cup neutral oil (such as canola or vegetable oil)
- 2 tsp pure vanilla extract
- 1 cup hot water
For the ganache frosting
- 1 ¼ cups heavy cream
Ingredient noteA serving of up to about 1 3/4 tablespoons of heavy cream is low in FODMAPs. This recipe contains about 1 2/3 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
- 12 oz semi-sweet chocolate, finely chopped
- 2 tbsp unsalted butter, cut into pieces
- 1 tbsp light corn syrup
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, line the bottoms with parchment paper, and grease the parchment.
- 2
In a large bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, and salt until evenly combined.
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