Low FODMAP

    Low FODMAP Chocolate Cake (Moist & Rich)

    S
    Sarah Mitchell, RDN    •July 14, 2026

    Total Time

    50 min

    Servings

    8

    Prep

    15 min

    Cook

    35 min

    Share:
    Low FODMAP Chocolate Cake (Moist & Rich) — low FODMAP dessert ready to serve
    Sarah Mitchell, RDN
    Written & reviewed by Sarah Mitchell, RDN• Monash FODMAP Trained Dietitian
    Published July 14, 2026

    Indulge your chocolate cravings with this incredibly moist and rich chocolate cake, specially designed to be gentle on your tummy. Perfect for celebrations or a simple weeknight treat!

    Ingredients

    • 1 cup gluten-free all-purpose flour blend (ensure it's free from inulin, amaranth, or soy flour)
    • 3/4 cup granulated sugar
    • 1/2 cup unsweetened cocoa powder
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1/4 tsp xanthan gum (omit if your GF flour blend already contains it)
    • 2 large eggs, room temperature
    • 1/2 cup lactose-free whole milk

    Instructions

    1. 1

      {"Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan with low-FODMAP ingredients.","In a large bowl, whisk together the gluten-free flour, granulated sugar, cocoa powder, baking soda, salt, and xanthan gum (if using).","In a separate medium bowl, whisk the eggs, lactose-free milk, vegetable oil, pure maple syrup, and vanilla extract until well combined.","Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few small lumps are okay.","Carefully pour the hot water or coffee into the batter and stir slowly until the batter is smooth. The batter will be thin.","Pour the batter into your prepared cake pan.","Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.","Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.","Once cool, feel free to top with a low-FODMAP chocolate frosting or a simple dusting of powdered sugar."}

    FODMAP Notes

    As a Registered Dietitian Nutritionist, I've designed this recipe to be gut-friendly. Here's the FODMAP breakdown per Monash University guidelines:

    • Gluten-Free Flour: It is crucial to use a GF flour blend that does not contain high-FODMAP ingredients like amaranth flour, soy flour, chickpea flour, or inulin (a common prebiotic fructan).
    • Cocoa Powder: Unsweetened cocoa is low FODMAP at a serving of 2 heaping teaspoons (8g). This recipe's per-serving amount is well within this safe portion.
    • Maple Syrup: A safe low-FODMAP sweetener at 2 tablespoons (50g) per serving. This is a great alternative to high-fructose honey.
    • Lactose-Free Milk: By removing the FODMAP lactose, this milk is a safe swap for regular milk. Monash lists 1 cup (250ml) as a green-rated serving.
    • Eggs & Oil: These ingredients are primarily fats and proteins, containing no FODMAPs.
    • Portion Control: Enjoying one slice (1/8th of the cake) keeps the cumulative FODMAP load low and well-tolerated by most individuals on a low-FODMAP diet.

    Storage Tips

    Store in an airtight container in the refrigerator for up to 3-4 days. This recipe freezes well for up to 3 months.

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