Craving something sweet? Try this Gluten Free & Low FODMAP chocolatey goodness cake with some blueberries on top!
Low FODMAP Yoghurt Parfait
Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 12
Ingredients:
Cake batter:
• 1 pack of Orgran chocolate cake mix
• 155 ml Madame Tiger Tigernut Milk or other lactose-free milk of choice
• 60 grams of butter
• 2 eggs or an equivalent amount of Orgran egg replacer
Frosting:
• 1 and 1/2 cups icing sugar
• 1/4 cup cocoa powder
• 4 tbsp tigernut milk
• 3/4 melted butter
Topping:
• Handful of washed blueberries
Method:
- 1. Line a cake tin and preheat your oven to 180°C /350°F (160°C / 325°F if fan-forced).
- 2. Add the contents of the Orgran chocolate cake mix, eggs and butter into a large bowl.
- 3. Mix well with a wooden spoon or whisk to combine the batter.
- 4. Pour the batter into your lined cake tin and bake in your pre-heated oven for 30-35 minutes.
- 5. While the cake is baking, mix together all frosting ingredients in a small bowl.
- 6. Once the cake is cooked, remove from the oven and let cool for 10 minutes before drizzling the frosting over the top.
- Top with blueberries or other low FODMAP topping of choice and enjoy!
