Luxurious Low-FODMAP Flourless Chocolate Cake with Low-FODMAP Berry Sauce/Coulis and Low-FODMAP Vanilla Bean Coconut Whipped Cream; Gluten-free

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This low-FODMAP flourless chocolate cake is light, deep, sultry, smooth and chocolatey.  The low-FODMAP Vanilla Bean Coconut Whipped Cream is creamy and fresh.  The low-FODMAP Strawberry or Raspberry Coulis Sauce is sweet, tart and fruity.  This low-FODMAP recipe combination of chocolate, cream and berries is supreme luxury.

Although there are a couple of different steps to this dessert, in reality it is quite simple. There is plenty of time while the low-FODMAP flourless chocolate cake bakes to whip up the low-FODMAP coconut whipped cream and low-FODMAP raspberry or strawberry coulis.

The low-FODMAP flourless chocolate cake is an excellent choice for any gluten-free occasion, or Passover.

The low-FODMAP berry coulis recipe can be modified for strawberries, raspberries or blueberries.  It also goes great as a topping for pancakes, scones, ice cream or (if you are like my kids) straight from a spoon!

Finally, the low-FODMAP coconut whipped cream is one of my go-tos for almost any low-FODMAP dessert that needs a little low-FODMAP light topping or frosting. Super dairy-free option,

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Or check out over 300 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Flourless Chocolate Cake with Low-FODMAP Coconut Whipped Cream and Low-FODMAP Berry Coulis; Gluten-free

Although this recipe has not been tested, a single serving should be low FODMAP based on the ingredients.

Prep time: 80 minutes (Bake time 50 minutes)

Temp:  350 degrees Fahrenheit

Servings: 12


For the low-FODMAP flourless chocolate cake:

  • 12 ounces bittersweet or semisweet chocolate, chopped or broken into squares (bittersweet makes for a slightly deeper flavor)
    • this is 12 low-FODMAP servings
  • 12 tablespoons (3/4 cup) unsalted butter
  • 6 large eggs, separated into yolks and whites
  • 12 tablespoons white sugar, divided
  • 2 teaspoons vanilla extract
  • Vegetable shortening, for greasing
  • Confectioner’s sugar or cocoa powder, for garnish

For the low-FODMAP coconut whipped cream with vanilla-bean:

  • 1 cup cream from top of canned chilled coconut milk (refrigerate the can first to allow easier scooping and whipping)
  • 3 tablespoons Confectioner’s sugar (adjust to taste)
  • 1 vanilla bean
    • This part speckles the cream with those nice little seeds and infuses with a great flavor, but lately vanilla is super expensive…feel free to just use extract if you prefer
  • 1 teaspoon vanilla extract

For the low-FODMAP berry coulis:

  • 1 cup fresh or frozen strawberries, cut into chunks (no sugar added)
    • Can also use raspberries or blueberries, but be aware there are different low-FODMAP serving sizes for each
      • for strawberries can consume 140 g per serving; raspberries 45 g per serving; blueberries 28 g per serving
  • 1/2 cup white sugar
  • 1 tablespoon lemon juice


To prepare low-FODMAP Flourless Chocolate Cake

  • Preheat oven to 350 F
  • Grease 9-inch diameter springform pan and wrap with foil, can also line bottom with greased parchment paper round
  • Place chocolate and butter in double-boiler and melt together until smooth, stirring frequently
  • Remove from heat and cool to lukewarm (should only take about 10 minutes, is usually cool enough by the time the egg-yolk mixture is ready)
  • Separate eggs and beat egg yolks and half the sugar (six tablespoons) in large bowl until the mixture is thick and pale yellow (about three minutes)
    • I use my stand mixer with the flat paddle for this part, and switch to the whisk for the egg white part
  • Fold lukewarm chocolate into the egg-yolk mixture, and then add vanilla and combine

  • Using clean equipment, beat egg whites until soft peaks form
  • Add the remaining six tablespoons of sugar slowly and beat rapidly until medium/firm peaks form (about three to five minutes)

  • Gently fold whites into chocolate/yolk mixture in three to four additions until well combined

  • Pour batter into the pan and place into center of oven, can put on baking sheet to prevent drips
  • Bake for 50 minutes or until top is crackly and toothpick inserted in center comes out with only moist crumbs attached

  • Cool on rack in pan (cake may fall slightly)
  • Once cooled, transfer to a cake tray and cut into sections
  • Sprinkle with confectioner’s sugar or cocoa if desired

  • Serve cake at room temperature, store in refrigerator
  • Plate with low-FODMAP Coconut whipped cream and low-FODMAP berry coulis (recipes to follow), and garnish with fresh berries, if desired

  • This low-FODMAP Flourless Chocolate Cake is rich and so luxurious…

  • I have to close my eyes when I take a bite!

To prepare low-FODMAP Vanilla-Bean Coconut Whipped Cream

  • Place whisks and bowl in freezer to cool briefly
  • Slice the vanilla bean in half and extract seeds, scrape into the bowl
  • Add coconut cream and whip until soft peaks form
  • Add the sugar gradually and adjust to taste
  • Add vanilla extract
  • Beat on high until stiff peaks form (about 5-7 minutes)
  • Place in piping tube or refrigerate until use

To prepare low-FODMAP Berry Coulis/Sauce

  • Place choice of berries, sugar and lemon juice into medium saucepan/pot
  • Bring to boil over medium heat for two minutes
  • Place in blender or processor and puree until smooth, can strain seeds if desired
  • Store in mason jar in refrigerator for up to one week

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2 Responses

    1. Hi Lactose intolerant,
      Thank you for your question. We have had very good results using Earth Balance Vegan Spread as a substitute for butter in baking. We also like Green Valley Organics Lactose-Free Butter products (if you aren’t allergic to dairy). Either one of those should work well. Check out our low-FODMAP Recipe Swap and Substitutions blog for other tips. Hope you love the flourless cake (it is one of our favorites)!

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