Epic vegan chocolate sheet cake…that’s also gluten free, LOW FODMAP and a bit of a crowd pleaser. Now given the choice I would opt for a brownie over a chocolate cake 9 times out of 10. Chocolate cake can just be so hit or miss, too dry, too crumbly, perhaps a little too creamy when they get the icing oh so wrong. I love the dense chewy nature of a brownie which of course can also not quite hit the mark… I consider myself a brownie connoisseur!
However, this chocolate cake is up there on brownie territory. Rich, super chocolaty, tender, not too crumbly, with a bite that tends to melt in your mouth after an initial light chew; perhaps too much unnecessary detail for some, but it’s the kind of insight I’d like before deciding to recreate a recipe so hopefully it serves somebody well. If nothing else it will serve as a reminder as to why I loved this cake so much.
Made with oat flour, dairy free yogurt (I’ve tested it with both cashew and almond and both work brilliantly), cacao powder or cocoa powder depending on your preference or what you have available and raw cane sugar as opposed to any fancy pants coconut sugar that poses itself as being healthier. There may be a teeny amount of trace minerals in there, but if you’re going to eat cake just enjoy the sugar hit for what it is unless your’e going to eating it for breakfast, lunch and dinner, then you might want to see out the whole food, protein rich alternative. We all know it won’t taste as good, but there is a time and place for everything!
This cake is so incredibly simple to make and meets most peoples needs in terms of dietary preferences or needs. Check the ingredient list on the dairy free yogurt you choose to use to ensure there are no high FODMAP additives like apple or fruit juice/puree, inulin or chicory root, coconut sugar or straight up fructose! The Nushfoods natural almond milk yogurt is my go to for baking! I also made use of their new almond based cream cheese alternative for the ultimate chocolate icing!!! IT’S A MUST!
Let me know if you have success with any other yogurt alternatives!
Crowd Please Low Fodmap Chocolate Sheet CakePrint Recipe
- 240g oat flour (grind oats until super fine in a high speed blender if you don’t have oat flour)
- 60g cocoa powder or raw cacao powder
- 40g tapioca starch
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- ¼ tsp Pink Himalayan Rock Salt
- 300ml non dairy milk of choice
- 300g non dairy yogurt (natural Nushfoods almond for Low Fodmap, also tested with natural cashew)
- 150g raw cane sugar
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- ***For the Icing***
- 120g peanut butter or almond butter
- 60ml - 80ml maple syrup
- 25g - 40g cacao or cocoa powder
- 80g - 100g non dairy yogurt (Natural almond Nushfoods for Low Fodmap)
- 1 tsp vanilla extract
Preheat oven to 180C (350F).
Line an 8 or 9 inch square tin with baking paper and lightly grease with spray oil. For a thicker cake use an 8 inch tin which will yield 9 thicker hunky chunks of cake.
Mix together oat flour through to salt in a large bowl.
Whisk together non dairy milk through to vanilla extract in a large jug or seperate bowl.
Add wet to dry and whisk to combine until no lumps remain.
Pour batter and spread evenly into prepared tray.
Bake in the preheated oven for 25 - 30 minutes or until a toothpick inserted comes out clean.
Allow to cool in the tray for 10 minutes. Remove and allow to cool fully on a wire rack.
Meanwhile whisk or blend together all icing ingredients until smooth.
Once the cake is cool you can spread over the icing or you can slice the cake and ice each chunk separately. Once iced store the cake in the fridge in seal tight container for up to three days; best then served at room temperature.
****For the frosting start with the lesser amounts and add more to taste and for consistency… Alternatively you can leave the cake without icing and store separately, the cake can then be served lightly warmed and topped with icing if desired!