Moist Low-FODMAP Banana Chocolate Sheet Cake “Snack Cake”; Gluten-free, Dairy-free

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Baking shortcut time!

Here is a simple, amazingly moist, and super chocolate-y snack cake made with my low-FODMAP Happy Baking Chocolate Cake mix.

This has become my go-to recipe for my kids and their friends to enjoy. And it is so nice to be able to use up all my over-ripe bananas 🙂

You can serve this snack cake without any frosting, or enjoy it with my low-FODMAP Chocolate Buttercream, low-FODMAP Cream Cheese Frosting or low-FODMAP Vanilla Buttercream.

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Or over 350 more low-FODMAP recipes on the blog! IBS-friendly.

Be healthy and happy,
Rachel Pauls, MD

P.S. Did you know that I have a cookbook?! It’s the BEST!

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Moist Low-FODMAP Banana Chocolate Sheet Cake “Snack Cake” Using Happy Baking Chocolate Cake Mix; Gluten-free, Dairy-free

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (*using available FODMAP data at time of testing)
Serves 24
Prep time: 10 min
Bake time: 45-55 min
Total time: 55-65 min
Bake: 350 F
Equipment: 13 by 9 inch casserole pan


  • 2 large eggs
  • 1 cup low-FODMAP milk (ex: almond milk for dairy-free or lactose-free milk)
  • 1 tbsp distilled white vinegar or lemon juice
  • 1/2 cup canola oil
  • 1 cup ripe mashed bananas (about 3 medium)
    • 1/3 ripe banana is one low-FODMAP serving
  • 1 cup semisweet, dairy-free chocolate chips
  • Optional: small amount of cocoa powder for dusting the chocolate chips
  • Vegetable Shortening or Baking spray for pan


  • Preheat oven to 350˚F. Place oven rack in center of oven
  • Grease or spray your pan and set aside
  • Stir the vinegar or lemon juice into the low-FODMAP milk; set aside
  • In mixer, beat eggs on medium-low speed until light yellow
  • Keeping mixer set to this speed, slowly add milk/vinegar mixture a little bit at a time, and mix until combined
  • Next add the canola oil
  • Switch mixer to low speed and gently add the contents of the mix packet into the mixing bowl. Blend until combined
  • Scrape down the sides and bottom of the mixing bowl and add the mashed banana
  • Mix on low until just incorporated. Do not overmix
  • Stir in chocolate chips by hand, if desired reserve 2 tbsp for sprinkling on top
    • Baker’s trick: toss these in a small amount of cocoa powder before stirring in, that will reduce them sinking to the bottom (for a lighter cake, you can use low-FODMAP all-purpose flour instead of the cocoa)
  • Bake in oven for 45-55 minutes or until a tester in the center comes out clean
    • As ovens vary, your oven may need more/less time
    • The edges may seem dry, but don’t worry, it will be very moist
  • Cool cake in pan on a wire rack prior to cutting and serving

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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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More about me


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Dr. Rachel’s Low-FODMAP Grocery Shopping List; IBS-friendly, Gluten-free