Low FODMAP Vegan Triple Chocolate Cake

Total time2 hr 10 min

Prep time35 min

Cook time35 min

Rich cocoa powder and hot brewed coffee deepen the chocolate flavor in every layer of this cake, while a splash of apple cider vinegar keeps the crumb soft and tender. Two layers come together with a glossy, spoonable fudge filling made from melted chocolate chips and coconut milk, then get wrapped in a silky coconut milk ganache that sets up thick enough to hold its shape when sliced. The result is a bakery-style layer cake with real depth — not just chocolate on chocolate, but three distinct textures from cake to filling to frosting. Chilling the ganache before frosting and letting the cake cool fully before assembly are the keys to those clean, defined layers you see when you cut into it. This one is a genuinely solid choice for a low FODMAP dessert table, delivering all the drama of a celebration cake without any last-minute stress about what's on the plate.

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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
See all
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 organic cane sugar
1 cup plant-based milk
1 tbsp apple cider vinegar
1 cup hot brewed coffee or hot water
½ cup neutral oil (such as canola oil or sunflower oil)
2 tsp vanilla extract

For the chocolate fudge filling

½ cup vegan chocolate chips
¼ cup full-fat coconut milk
2 tbsp organic cane sugar
1 tbsp unsweetened cocoa powder

For the ganache frosting

1 cup vegan chocolate chips
1 can (13.5 oz) full-fat coconut milk
2 tbsp organic cane sugar
1 tsp vanilla extract

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
Combine the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.

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