Low FODMAP Vegan Chocolate Hazelnut Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

4.5

(17)

Low FODMAP Vegan Chocolate Hazelnut Cake

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
Ingredient note
A serving of up to about 1 tablespoon of ground flaxseed is low in FODMAPs. This recipe contains only about 1/8 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
6 tbsp water
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.
¾ cup unsweetened cocoa powder
1 ½ tsp baking soda
1 tsp baking powder
½ tsp fine salt
1 ½ cups organic cane sugar
1 cup plant-based milk
1 tbsp apple cider vinegar
⅔ cup neutral oil (such as canola or sunflower oil)
1 cup hot water
2 tsp vanilla extract
¾ cup hazelnuts, toasted, skins removed, and roughly chopped
Ingredient notes
A serving of up to about 2 3/4 tablespoons of hazelnuts is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid hazelnuts, please tap it and change its rating to Red.
Hazelnuts only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid hazelnuts, please tap it and change its rating to Red.

For the ganache frosting

1 ½ cups dairy free chocolate chips
1 can (13.5 oz) full-fat coconut milk
2 tbsp organic cane sugar

For serving

¼ cup hazelnuts, toasted, skins removed, and roughly chopped (optional)
Ingredient notes
A serving of up to about 2 3/4 tablespoons of hazelnuts is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid hazelnuts, please tap it and change its rating to Red.
Hazelnuts only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid hazelnuts, please tap it and change its rating to Red.

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
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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