Low Residue Chocolate Cake

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This cake has a tender, fluffy crumb and a lightly sweet flavor that melts in your mouth. We’ve replaced cocoa with carob powder, which gives a naturally sweet, chocolate-like taste that’s easier on the gut. The cake is completely free from nuts, seeds, and high-fiber ingredients, making it ideal for a low residue diet. Whether you’re recovering from a flare-up or following a doctor-recommended gentle eating plan, this cake is a digestive-friendly treat.

Ingredients Needed:

• 1 cup white cake flour: low fiber, soft texture.
• ¾ cup granulated sugar: standard white sugar.
• 1 tsp baking powder: helps the cake rise.
• ½ tsp baking soda: reacts with acid to add lift.
• ½ tsp salt: enhances flavor.
• 1 egg: adds structure and moisture.
• ⅓ cup vegetable oil: keeps the cake tender.
• ½ cup lactose-free milk or almond milk: easy to digest.
• ¼ cup carob powder: gentle alternative to cocoa.
• ¼ cup boiling water: helps dissolve carob powder.

Optional Glaze:

• ½ cup powdered sugar: for a light icing.
• 1–2 tbsp lactose-free milk: to adjust consistency.

How To Make Low Residue Chocolate Cake:

Prepare the Pan:
Preheat oven to 350F. Line a 9″ round cake pan with parchment paper and lightly grease.

Mix Dry Ingredients:
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Add Wet Ingredients:
Add egg, oil, and lactose-free milk. Mix gently with a whisk until smooth.

Bloom Carob Powder:
In a small bowl, mix boiling water with carob powder. Stir until smooth and glossy.

Combine Batter:
Pour the carob mix into the batter and fold gently until combined. Do not overmix.

Bake:
Pour the batter into the prepared pan. Bake for 20–25 minutes or until a toothpick comes out with moist crumbs.

Cool:
Let the cake cool for 15 minutes in the pan, then turn out onto a rack to cool fully.

Optional Glaze:
Mix powdered sugar and lactose-free milk until smooth. Drizzle over cooled cake.

Recipe Tips:

• Carob powder is sweet and gentle on the stomach.
• Avoid overmixing to keep the cake soft.
• Use lactose-free milk to prevent digestive upset.

How to Store & Reheat:

• Room Temperature: Store in an airtight container for up to 2 days.
• Fridge: Store up to 5 days.
• Freezer: Freeze slices for up to 2 months. Thaw at room temperature.

Nutrition Facts (approx. per slice, 1/8 of cake):

• Calories: 210
• Sodium: 160mg
• Protein: 3g
• Fat: 10g
• Carbs: 28g
• Fibre: <1g
• Sugar: 16g

FAQs:

Can I eat chocolate cake on a low residue diet?
Traditional chocolate cakes aren’t ideal due to cocoa and high-fat dairy. This recipe uses carob and lactose-free milk to make it gentler and easier to digest.

Is carob better than cocoa for digestion?
Yes. Carob is naturally sweet, caffeine-free, and easier on the stomach, making it better for low residue diets.

Can I make this cake egg-free?
Yes. You can try a low-residue egg replacer like plain gelatin or lactose-free yogurt if tolerated.

Is this cake low fiber?
Yes. It uses white cake flour and no seeds, nuts, or whole grains, making it low fiber and suitable for bowel rest.

Try More Recipes:

• Low Residue Angel Food Cake
• Low Residue Smoothie
• Low Residue Broccoli Cheddar Soup