This is the most amazing gluten free chocolate cake, and it uses amazing low Fodmap ingredients including oats, maple syrup, and a small amount of greek yogurt to make it moist and tender.
1/4 cupoat milk/almond milk/or regular milkI use oat milk because I have a sensitivity to almond milk and cows milk
pinchsalt
1tspvanilla
favorite chocolate chips(I like the allergy free dark chocolate chips)
1egg
1egg white
Instructions
Preheat the oven to 350 degrees.
Put all your ingredients except the chocolate chips in your blender.
Blend on high for 60 seconds.
Add your chocolate chips and let sit while you grease your pan.
I have found that this actually will make two individual servings. It will depend on the size of your pan or ramekin. I love using my cute little cast iron pan to cook one. They look so cute and it bakes amazing it it.
You can also use small ramekins or small baking dishes.
Bake for 10 minutes and then check. Rarely it will need to cook another minute or two depending on how well done you want it. I like mine slightly underdone, but it is not raw at all.
You can eat it hot with whipped cream and strawberries, or ice cream. It is even more amazing once it is cooled at room temperature. It has a great crumb and is so tender and moist.