‘Ten Minute’ Cocoa Icing; Low-FODMAP, Gluten-free
The easiest chocolate icing you will ever make, it works as a glaze or frosting. Rich and full of chocolate flavor. Low-FODMAP, gluten-free, vegan and IBS-friendly!
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 6 tablespoons low-FODMAP milk*
- 4 tablespoons (1/2 stick) unsalted butter or vegan alternative*
- 2 teaspoons vanilla extract
- 3/4 cup Hershey’s unsweetened cocoa powder*
- About 3.5 to 5 cups confectioner’s (powdered) sugar*
- Pinch of salt
- Optional: Espresso powder*
Instructions
- Heat LF milk (or water) in a large saucepan until simmering (not a full boil), then turn heat to low
- Add the butter, and allow to melt
- Remove from heat and stir in the vanilla extract, then the salt, and about half the cocoa powder
- Beat with a hand mixer to combine, then add in the half the confectioner’s sugar, and beat again
- Continue with adding the cocoa and confectioner’s sugar, until you have the consistency and flavor you like (you can adjust the sweetness with this step)
- It may be slightly loose (that is OK), but should be smooth
- The glaze will firm up as it cools, so if you want it to be pourable, then add less confectioner’s sugar
- Taste, and add espresso powder, if desired
- Pour, or spread, over your cake
- You can pour it while the cake is still warm!
- Store unused portions in a covered container in the refrigerator, for up to 5 days
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients at time of posting
- Butter is naturally low in FODMAPs, for vegans, substitute a vegan margarine with low-FODMAP ingredients (like Earth Balance)
- 8 grams is one low-FODMAP serving for cocoa, but you may enjoy up to 52 grams per FODMAP Friendly
- Low-FODMAP milks include lactose-free whole milk, almond milk, oat milk
- Recipe is for one 8 inch round cake (or 9 by 13 sheet); double recipe for layer cakes
- Espresso powder is not the same as instant espresso granules. It is a baking ingredient that will deepen chocolate flavor in the final product
- Note: The icing color will vary depending on the type of cocoa (Dutch cocoa is darker), and the amount of confectioner’s sugar. In these images, I used more sugar so the frosting would be fluffy and spreadable. However, when used as a glaze it will have a deeper brown hue. You only need about 4 cups of confectioner’s sugar if you want it to be poured over your cake to later firm up
