Low-FODMAP ‘Copycat’ Starbucks Double (or Triple) Chocolate Loaf Cake; Gluten-free, Dairy-free

This recipe is my homage to the Double Chocolate Loaf that Starbuck’s features from time to time.  It is so delicious (even when I only taste a morsel), that I was determined to create a low-FODMAP version.

My low-FODMAP Double Chocolate Loaf Cake is just like theirs.  It is moist and rich, and you can taste the chocolate in every bite.  It’s a generous sized loaf, so you will have plenty to share!

You may also love:

• low-FODMAP Starbuck’s Copycat Iced Lemon Loaf
• low-FODMAP Copycat Starbucks Cinnamon Chip Scones
• low-FODMAP Banana Bread 
• low-FODMAP Copycat Panera Chocolate Chip Muffin top
• low-FODMAP Flourless Chocolate Cake
• low-FODMAP Chocolate Lava Cake

Or check out over 450 more low-FODMAP Recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Starbucks Copycat Double Chocolate Loaf Cake

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.  However, based on the amount of chocolate in the recipe, avoid the additional ganache during the Elimination Phase.

Serves 14

Prep time: 10 min

Bake time: 75-85 minutes

Total time: 85-95 min

Bake: 350 F

Equipment: food processor or stand mixer, loaf pan

Ingredients:

For low-FODMAP Double Chocolate Loaf Cake

• 2 cups low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend- see my low-FODMAP bake-off blog for the reason why!)
• 2/3 cup (76 g) cocoa powder
• 2 & 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 tsp xanthan gum (if not added to your low-FODMAP flour choice)
• 3 large eggs
• 1 & 1/2 cup granulated sugar
• 3/4 cup low-FODMAP milk (almond, canned coconut or lactose-free milk)
• 1/4 cup cold brewed coffee
• 1/2 cup canola oil
• 2 tsp vanilla
• 3/4 cup (120 g) dairy-free semisweet chocolate chips
• Vegetable shortening for greasing
• Confectioner’s sugar for dusting or low-FODMAP Chocolate Ganache (Optional, below)

For low-FODMAP Chocolate Ganache

Due to the amount of chocolate in this recipe; avoid ganache during the Elimination Phase

• 1/4 cup (2 ounces) canned coconut cream
  • This is NOT the same as ‘cream of coconut’
    • Check out my low-FODMAP Grocery shopping blog for tips on purchasing this ingredient if you haven’t before
• 1 tbsp corn syrup
• 2 ounces (60 g) semisweet chocolate, chopped into fine chunks (or use high quality semisweet chocolate chips)
• 2- 6 tablespoons confectioner’s sugar (optional)

Note:

• For a more ‘traditional’ ganache, use equal measures of semisweet chocolate and coconut cream or heavy whipping cream (whipping cream is low-FODMAP at 1/4 cup per serving); and omit the sugar and corn syrup.
• To cover a larger cake you would use 8 ounces heavy cream and 8 ounces chopped chocolate for the ganache

Directions

Prepare low-FODMAP Double Chocolate Loaf Cake

• Pre-heat the oven to 350 degrees F, place rack in center of oven
• Grease loaf pan with shortening, line with parchment paper to help remove from pan and grease this also
• Place low-FODMAP flour, cocoa powder, baking powder, xanthan gum, and salt in a large bowl and combine by hand
• In the bowl of a stand mixer place eggs and beat on medium for about 10 seconds
• Add sugar and beat until light yellow
• Switch the mixer to low and add the low-FODMAP milk, then coffee, followed by oil and vanilla
• Pour the dry ingredients into the wet ingredients and mix on low until just combined.  Do not overmix.
• Fold in chocolate chips by hand
• Transfer the batter from the food processor into the loaf pan
• Put the loaf in the oven and bake for about 75-85 minutes until tester is clean in the center without crumbs on it
  • The top may crack slightly, that is OK
• Cool in pan for about 10 minutes. Remove carefully and ganache after cooling

Prepare low-FODMAP Chocolate Ganache

• Place coconut cream and corn syrup in a saucepan and heat until just beginning to boil (little bubbles on edges)
• In a heat proof bowl or glass, place the chopped chocolate
• Pour warmed cream over the chocolate and let it stand for 1 minute, then stir well until smooth
• Allow to come to room temperature, it will thicken as it cools
• For a thicker ganache, add confectioner’s sugar 1 tablespoon at a time until desired consistency

Still warm!  You can see the chips are slightly melted.  This low-FODMAP Double Chocolate Loaf is absolutely amazing.