Low FODMAP Cake Recipe for Delicious Digestive Health

Originally posted on November 23, 2021 @ 12:03 pm

Finding delicious desserts that fit within a low FODMAP diet can be a real challenge, especially when it comes to cakes. Many traditional cake recipes contain high-FODMAP ingredients like wheat flour, honey, or certain dairy products, which can trigger digestive discomfort for those sensitive to fermentable carbohydrates.

But don’t worry—this Low FODMAP Cake Recipe is here to change that. It’s moist, flavorful, and perfect for anyone looking to enjoy a sweet treat without the bloating or tummy troubles.

This cake is designed to be easy to make, using simple and accessible ingredients that are gentle on your digestive system. Whether you’re managing IBS, following a low FODMAP diet for other reasons, or simply looking for a healthier cake option, this recipe delivers on taste and texture.

Plus, it’s versatile enough to customize with your favorite low FODMAP flavors. Let’s dive in and bake a cake that everyone can enjoy!

Why You’ll Love This Recipe

This low FODMAP cake recipe is a game-changer for anyone who has struggled to find dessert options that don’t upset their stomach. The cake is:

• Moist and tender: Thanks to the use of lactose-free milk and the right blend of gluten-free flours, the cake stays soft and luscious.
• Easy to prepare: With straightforward ingredients and simple steps, even beginner bakers will find success.
• Customizable: You can easily add low FODMAP fruits or flavorings like cinnamon, vanilla, or lemon zest to make it your own.
• Free from common triggers: It avoids high FODMAP ingredients such as wheat, honey, and high-lactose dairy.

Not to mention, it pairs beautifully with your morning coffee or as a delightful dessert after dinner.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour (make sure it contains xanthan gum)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup lactose-free plain yogurt
• 1/4 cup vegetable oil (canola or light olive oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup lactose-free milk
• Optional: 1/2 cup blueberries or strawberries (fresh or frozen, low FODMAP portion size)

Equipment

• Mixing bowls (at least two sizes)
• Measuring cups and spoons
• Electric mixer or whisk
• Rubber spatula
• 8-inch round cake pan or loaf pan
• Parchment paper or non-stick spray
• Cooling rack
• Toothpick or cake tester

Instructions

1. Preheat your oven to 350°F (175°C). Prepare your cake pan by greasing it lightly and lining it with parchment paper if desired.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. In a large bowl, beat the sugar and eggs together until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer.
4. Add the vegetable oil, lactose-free yogurt, and vanilla extract to the sugar and egg mixture. Mix well until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the lactose-free milk. Start and end with the flour mixture. Mix gently but thoroughly to avoid lumps.
6. If you are using berries, fold them in carefully now. This will add bursts of flavor without disrupting the batter too much.
7. Pour the batter into your prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake in the last 10 minutes to prevent overbaking.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely before slicing.

Tips & Variations

“For an extra moist cake, you can substitute half of the lactose-free milk with lactose-free buttermilk or add a tablespoon of lemon juice to the milk to create a quick buttermilk substitute.”

• Use different fruits: Try raspberries or kiwi (in low FODMAP portions) for a fresh twist.
• Flavor it up: Add 1 tsp of ground cinnamon or lemon zest to the batter for extra aroma.
• Make it vegan: Swap eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a plant-based lactose-free yogurt.
• Frosting ideas: Top with a light cream cheese frosting made from lactose-free cream cheese or a simple dusting of powdered sugar.
• Storage: Store this cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Facts

Serving Suggestions

This cake is great served on its own or with a variety of accompaniments. For a light breakfast or afternoon snack, enjoy a slice with a cup of your favorite tea or coffee.

If you want to make it more indulgent, try topping it with a dollop of lactose-free whipped cream or a spoonful of fresh fruit compote.

For a refreshing contrast, pair it with a Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas or serve alongside a cup of warm Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

If you’re interested in more wholesome recipes that fit special diets, check out the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide for a savory complement to your dessert options.

Conclusion

This Low FODMAP Cake Recipe proves that dietary restrictions don’t have to mean sacrificing flavor or enjoyment. With simple ingredients and easy preparation, this cake is perfect for anyone managing digestive sensitivities or simply seeking a healthier dessert option.

Its moist texture and subtle sweetness make it a versatile treat for any occasion.

By customizing with your favorite low FODMAP fruits or spices, you can keep this recipe fresh and exciting every time you bake it. Plus, it pairs wonderfully with other healthy dishes and beverages, making it a fantastic addition to your recipe collection.

Give it a try and enjoy a delicious slice of baking bliss without the worry!

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