Low Fodmap Chocolate, coconut and Almond Cake

As an alternative to raspberries and icing sugar, try a portion of the dairy free chocolate frosting. Try 11 servings to take it down to 2 eggs. Makes much more than 2 loaf tin and about 48 cup cakes!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180 degrees c fan and line your 9-inch loaf tin with greaseproof paper

Step 2

In a food processor cream together the baking spread and sugar until very light and fluffy approximately 4 minutes then and the eggs and vanilla and beat on a slow speed gradually increasing until evenly incorporated

Step 3

mix together all the dry ingredients in a bowl and half the batter then the coconut milk followed by the remaining dry ingredients keeping beating to a minimum

Step 4

once you have a smooth even better gradually add the coffee the mixture will be very wet so beat slowly to incorporate

Step 5

pour the mixture evenly into the prepared tin and level to the edges bake for 45 to 55 minutes or until a cocktail stick inserted into the centre comes out clean remove from the oven and leave to cool in the tins for 20 minutes before turning out onto a wire rack to cool completely

Step 6

either decorate with the low fat FODMAP chocolate frosting or scatter raspberries on top with chocolate shavings and a dusting of icing sugar

Step 7

This will make more than one loaf tin. Make about 4-6? Cup cakes??