Low-FODMAP Chocolate ‘Butter’cream Frosting Recipe; Gluten-free, Vegan

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The perfect topping for any low-FODMAP Cake, this low-FODMAP Chocolate Buttercream Frosting is smooth, creamy and so decadent.  Plus you can make it without any butter, using a vegan spread (I like Earth Balance).  Slather it on my low-FODMAP Chocolate Cake, or enjoy over my low-FODMAP Brownies, low-FODMAP White Cake or low-FODMAP Whoopie Pies!

Check out over 300 more low-FODMAP recipes on my blog.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Chocolate ‘Butter’Cream Frosting; Gluten-free, Vegan

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

Prep time: 20 minutes

Serves: 24


  • 2 cups low-FODMAP vegan margarine or lactose-free butter, softened (for non-vegan version)
  • 4 cups confectioners sugar
  • 3/4 cup plus 2 tablespoons (14 tablespoons) unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons coconut cream or low-FODMAP milk such as lactose-free (for non-vegan version) or almond milk
  • ½ teaspoon espresso powder (this enhances the chocolate flavor, but does not make the frosting taste like coffee, don’t worry!)


  • Add the margarine or butter to the bowl of a stand mixer using paddle attachment
  • Beat until completely smooth
  • Slowly add the powdered sugar and cocoa powder and mix on low to combine
  • Add the espresso powder and mix, scraping down sides as needed
  • Add the vanilla extract and beat on high
  • Slowly add the low-FODMAP milk or cream a teaspoon at a time until desired consistency
  • Spread over desired low-FODMAP cake, or scoop into a piping bag for other treats

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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