Low FODMAP Vegan Chocolate Cake

Total time2 hr

Prep time25 min

Cook time35 min

This layered chocolate cake gets its deep, rich flavor from a generous dose of cocoa powder and a full cup of hot brewed coffee, which intensifies the chocolate without ever tasting like coffee itself. The batter comes together thin and pourable, baking up into two tender, springy layers that cool into the perfect base for frosting. On top, a fluffy cocoa frosting made with softened vegan butter and sifted powdered sugar spreads into smooth, swoopy layers between and around the cake, finished with a touch of vanilla and a pinch of salt to balance the sweetness. Every component here, from the tangy vegan buttermilk to the glossy finished frosting, is something you build and control yourself. It's a showstopping, from-scratch dessert that fits neatly into a low FODMAP baking rotation, and it's the kind of cake worth making for an actual celebration.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

1 cup dairy free milk
Silk Original Almond Milk Silk Unsweet Almond Milk, 64 fl oz Blue Diamond Almond Breeze Original Almond Milk Almond Breeze Original Shelf Stable Almond Milk - 32 Oz Silk Unsweetened Almond Milk - 96 Oz
See all
1 tbsp apple cider vinegar
2 cups all-purpose flour
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.
1 ¾ cups organic cane sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
1 cup hot brewed coffee
½ cup neutral oil (such as canola or sunflower)
2 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
½ cup unsweetened cocoa powder, sifted
3–4 tbsp dairy free milk
½ tsp vanilla extract
¼ tsp fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
Stir together the dairy free milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!