IBS Sano - Low FODMAP Recipes - Logo Background Gluten & lactose free and Low FODMAP Recipe - Chocolate and strawberry cake


For the cake

300g/10½oz dairy/lactose free plain chocolate, broken into pieces

225g/8oz caster sugar

175ml/6fl oz boiling water

225g/8oz salted lactose free butter, cut into cubes, plus extra for greasing

6 free-range eggs, separated

1 tsp cocoa powder

2 tsp vanilla extract

For the topping

255g/9oz strawberries

Icing sugar, to dust


Preheat the oven to 180C/350F/Gas 4. For the cake, grease and line the base of a 23cm/9in springform tin with baking parchment.

Blend the chocolate and sugar in a food processor until a fine powder forms. Add the boiling water, butter, egg yolks, cocoa powder and vanilla extract and blend until well combined.

In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture.

Pour the mixture into the prepared cake tin and bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean.

Remove the cake from the oven and allow to cool in the tin, then transfer to the fridge for 2-3 hours.

To serve, remove the cake from the tin and place on a serving plate or cake stand, then scatter over the berries. To decorate, grate some chocolate over the top, or dust with icing sugar.

Recipe adapted from: Good Food

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