That said, it's nice to be able to have sweet foods from time to time, and it can be a challenge to find low fodmap desserts (although there are more appearing), and particularly ones that aren't too bland. However, there are some good recipes if you search online, and I've been experimenting with my own recipe for chocolate cake. I wanted to not only make the chocolate cake low fodmap and fructose friendly, I also wanted to make it lactose and casein free, as some of my friends have kids who have lactose and casein intolerances, and it can be tough on kids when they miss out on treats at parties or other special occasions. I think this one turned out well, read more for the recipe.
Serves around 8-12 (depending on how big you want the servings to be)
- 3/4 cup rice flour
- 1/4 cup potato flour
- 1/4 cup cocoa powder
- 1 x 400ml can of coconut cream
- 2 eggs
- 1 tblsp coconut oil melted
- 1 cup dextrose
- 1/ tspn of salt
- 1 tsp lime (or lemon) to kick-start the baking soda)
- 1 tsp baking soda
Pre heat oven to 150C (note my oven is definitely flaky & inaccurate, so you may find a slightly higher temperature will work better. Check on the cake a few times to make sure it is cooking but not becoming burnt on top).
Mix dextrose, rice and potato flour along with cocoa powder together,
until there are no lumps and the mixture has turned brown.
Add eggs, baking soda and lime, salt, coconut oil and coconut cream and mix
through, until batter is even and moist.
Pour batter into cake tin, and then cook for approximately 35 minutes.
Do check the cake to see if it is cooked through - a simple test is to see if a spatula or knife
comes back clean after piercing the cake.
(feel free to substitute with any preferred safe topping you may have)
- 1 x 400ml can of coconut cream (drain the water after refrigerating the can for 6-8 hours until the cream separates, and just use the cream)
- 1 tsp of cocoa powder (add dextrose if you want to make it sweeter, to whatever is your taste)
Wait till the cake has cooled.
Whip the coconut cream and cocoa powder together and spread on the top of the cake
As always, adjust for any specific intolerances you may have.