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

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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!

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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
  • 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.


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Comments Rating 3.67 (3 reviews)

6 Responses

    1. Hi Ruth. Thanks for taking the time to comment. You must have missed it but the first line under Ingredients says “2 cups low-FODMAP, gluten-free flour”. Given this, may we ask that you revise the one star rating above? Much appreciated.

  1. Can't wait to make this!

    OMG this is my favorite treat- Chocolate Chocolate Chip bread. YUM. I will try it this weekend for my Friendsgiving brunch! Thank you for posting this recipe!!

  2. Excellent

    Made the cake tonight for a special dinner. Turned out great and everyone loved it. Didn’t have the ingredients for a ganache, so I made a buttercream frosting. Will definitely make again. Thanks for the recipe.

    1. Wow, that is music to our ears! The frosting sounds perfect!! Thank you SO much for sharing your review 🙂

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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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