chocolate cake, gluten free, low fodmap

Epic Vegan Chocolate Sheet Cake Recipe

What could be better than chocolate cake?? Gluten free, vegan, low FODMAP chocolate cake. That’s what.

This chocolate cake recipe from Peachy Palate is a serious crowd pleaser! It is unbelievably decadent, and it will suit almost anybody’s dietary preferences.

Serves 9-12


  • 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 (For Low Fodmap option, use natural Nushfoods almond or 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 (For Low Fodmap, use natural almond Nushfoods)
  • 1 tsp vanilla extract



  1. Preheat oven to 180C (350F).
  2. 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.
  3. Mix together oat flour through to salt in a large bowl.
  4. Whisk together non dairy milk through to vanilla extract in a large jug or separate bowl.
  5. Add wet to dry and whisk to combine until no lumps remain.
  6. Pour batter and spread evenly into prepared tray.
  7. Bake in the preheated oven for 25 – 30 minutes or until a toothpick inserted comes out clean.
  8. Allow to cool in the tray for 10 minutes. Remove and allow to cool fully on a wire rack.
  9. Meanwhile whisk or blend together all icing ingredients until smooth.
  10. 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.


**Tip: 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!

Epic Vegan Chocolate Sheet Cake recipe from Peachy Palate

Feeling  more savoury?: Holly White’s vegan nut roast recipe is ideal for Christmas time!

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