Think following the Low FODMAP Diet means you’re stuck with the basics? Think again, friend! While the elimination phase of the low FODMAP program is pretty restrictive, the more fun you have with it, the easier it is to survive. Since it’s my birthday this week, you should definitely try this low FODMAP confetti cake!
Fun fact. My favourite cake to this day is chocolate cake with white frosting and dinosaur sprinkles (don’t judge me). I couldn’t find any dinosaur sprinkles this year – Wilton, we need to have a serious conversation about the current state of your sprinkle line! – So here is my second favourite cake!
Just so we’re clear, you are never too old for a confetti cake! That being said, if you have a tiny FODMAPer at home, this recipe has been kid-tested and approved! Feel free to express yourself and definitely tag me on Instagram (@fodmapformula) to show me your creations!
Think this low FODMAP confetti cake sounds great, but you don’t have time to try it now? Don’t worry, you can PIN THIS POST for later!
Keep It FODMAP Friendly
Looking for a fun way to curb your sugar cravings? This low FODMAP confetti cake will be a family favourite in no time! Check out the notes below for tips on keeping this recipe FODMAP-friendly.
First up, flour. If you’re in the elimination phase of the Low FODMAP Diet, you’ll need to use a gluten-free all-purpose flour. For my Canadian peeps, I love President’s Choice gluten-free flour. I like it because I can use it cup for cup and it doesn’t have any gums. Plus, my baking always comes out light and fluffy.
Next up is milk and cream. If you’re in the elimination phase, you’ll need to use lactose-free products. For my Canadian peeps, both Natrel and Lactantia both have lactose-free lines that go up to 35% fat.
This recipe also uses butter. But before you go reaching for a lactose-free brand, according to the Monash app, butter doesn’t have any FODMAPs (because it’s all fat). Save your money! As long as your brand doesn’t list “milk solids” in the ingredients, you’re good to go.
We’ll also be using cream of tartar. Just so you know, cream of tartar is an acid, not a carbohydrate. So, it doesn’t have any FODMAPs.
Last but not least, you can’t have a confetti cake without sprinkles! When picking out your sprinkles, make sure to check for ingredients like glucose-fructose, high fructose corn sugar, and artificial sweeteners ending in – ol (those are polyols, ew!).
Want to try this low FODMAP confetti cake? Don’t forget to PIN THIS RECIPE for later!
Curb your sugar cravings with this light and fluffy low FODMAP confetti cake!
- 3.5 cups gluten-free flour
- 1 tbsp + 1 tsp baking powder
- 1/2 tsp salt
- 1 cup lactose-free milk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup unsalted butter (room temperature)
- 1 cup + 2/3 cup sugar
- 8 lg egg whites (room temperature)
- 1/2 tsp cream of tartar
- 1/3 cup sugar
- 3 tbsp low FODMAP sprinkles
- 1 cup unsalted butter (room temperature)
- 3 cups icing sugar
- 1/4 cup lactose-free cream
- 2 1/2 tsp vanilla extract
- pinch salt
Preheat your oven to 375 degrees. Grease and flour three 8" (or two 9") pans. Set aside.
Whisk together the flour, baking powder, and salt in a medium-sized bowl. Set it aside Then, in a small bowl or measuring cup, combine the milk, vanilla extract, and almond extract and set it aside.
In a large bowl, beat the butter on high until smooth and fluffy (3-5 minutes). Then, slowly add the sugar while the beaters are running - helpers are handy for this step if you have them!
Switch to low speed and alternate adding the flour mixture and the milk mixture while continuing to mix the batter (1/3 of the flour mixture, 1/2 the milk mixture, followed by 1/3 of the flour mixture, the remaining milk, and the remaining flour).
Clean your beaters and beat the egg whites and cream of tartar in a large bowl until they form stiff peaks. Then, gradually add 1/3 cup of sugar and beat until the mixture becomes stiff.
Fold 1/4 of the egg mixture into the batter with a rubber spatula. Once that's mixed in, add the rest of the egg mixture and fold that in as well. Add the sprinkles and give the batter one last stir.
Divide your batter evenly amongst your prepared pans and bake for 22-25 minutes (until a toothpick comes out clean). Let the cakes cool for at least 2 hours before icing.
Put your butter in a large bowl and beat on high for 3 minutes (until it looks like icing). Then, add the sugar, cream, and vanilla and mix until smooth.
The batter may look a little lumpy when you put it in your tins. Don't panic! The bumps will work themselves out while the cake is baking.
This low FODMAP confetti cake will definitely add some fun to your Low FODMAP Diet! If you like this recipe, don’t forget to share it! Together we’ll get the Low FODMAP Diet down to a science!
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© 2018 Amy Agur – The FODMAP Formula
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