Chocolate + Cherry Cake
low fodmap chocolate cake with sweet potato, almond + cherry topped with chocolate glaze + freeze dried cherry
2 portions = 2 individual cakes. Arrives frozen, defrost to serve. No cooking required.
One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more
Chocolate & Cherry Cake (89%) [Sweet Potatoes (34%), EGGS, Plain White Flour Free From Gluten (15%) [Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat)], Brown Sugar, ALMONDS (9%) (TREE NUTS), Extra Virgin Olive Oil, ALMOND Milk (6%) [Spring Water, ALMONDS, Sea Salt], Cherries (6%), Cocoa Powder (3%), Psyllium Husk Powder (1%), Baking Powder], Topping (11%) [Icing Sugar, Cocoa Powder (2%)], Water, Dried Cherries (0.2%)]
For allergens please see ingredients in bold.
|Typical Values||per 100g||per 99g|
|of which saturates g||2.1||2.1|
|of which sugars g||19||19|
25% of RI
32% of RI
16% of RI
17% of RI
RI = Reference Intake
SOURCE OF FIBRE
SOURCE OF VITAMIN A – Immunity, Skin, Hair
HIGH IN VITAMIN E
SOURCE OF VITAMIN B12 – Energy, brain, immunity
SOURCE OF BIOTIN (B7) – Brain, Hair. Skin
48% less sugar **
64% less saturated fat **
** 48% less sugar and 64% less saturated fat than the average gluten free chocolate cake
Remove from cake tray while frozen.
DEFROST TO SERVE
Defrost at room temperature for 4 hours, or 8 hours in the fridge. Once defrosted do not refreeze. Store in a cool dry place in an airtight container and best consumed within 2 days. Best consumed within 6 months of purchase
Contains egg, tree nuts
egg, tree nuts.
Get in touch if you’d like to know more.
We use tree nuts in almost all our meals.
Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to email@example.com if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.