This Low FODMAP Chocolate Marble Bundt Cake is perfect for fulfilling that gap which is a common complaint from clients following the diet.
Not only that, but using different shapes in baking is a great way to experiment and make the end product more intriguing.
The recipe I have come up with is based on a BBC good food version with a few tweaks to make it friendly for those needing to avoid FODMAPs.
Don’t forget though – this in no way means that cake is healthy but just for the occasional treat.
- 180g Vitalite Dairy Free
- 225g caster sugar
- 180g gluten free flour
- 4 medium eggs
- 2tbs of almond milk
- 75g ground almonds
- 2 tbs of Dr Oetker cocoa powder (mixed into a paste with 3 tablespoons of hot water)
- 1/2 teaspoons of Xanthan gum
- 2tsps of baking powder
- Set the oven to 170 º C
- Lightly brush the inside of the Bundt tin with some dairy free spread
- Mix together all the dry ingredients together
- Stir in the butter
- Add 1 egg at a time and mix
- Stir in the milk
- Seperate the mixture into two bowls
- In 1 bowl, stir in the chocolate mixture
- Using a large spoon, put a ‘dollop’ of each mixture into the tin and continue with alternate mixtures
- When the mixture in all used up – use a knife to gently run through it, creating a swirl type effect
- Bake for 40 minutes
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