An easy and delicious recipe for low-FODMAP Spiced Cake- one of the best holiday cakes around! Adding zucchini gives this some nutrient power and added moisture and texture. This low-FODMAP Spiced Cake is perfectly paired with my low-FODMAP Brown Sugar Cream Frosting and bakes up beautifully for an anytime treat. Drizzle with my vegan low-FODMAP Caramel Sauce for even more indulgance!
Enjoy this low-FODMAP Spiced Zucchini Cake recipe made into muffins or a loaf for other options. This is a versatile cake that you can also top with low-FODMAP ermine frosting, low-FODMAP cream cheese frosting or low-FODMAP vanilla buttercream. Gluten-free and dairy-free!
You may also love:
- low-FODMAP Pumpkin Bars
- low-FODMAP Pumpkin Bread
- low-FODMAP Sweet Potato Cobbler
- low-FODMAP Pumpkin Bread Pudding
- low-FODMAP Double Chocolate Loaf
Or peruse over 400 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Spiced Zucchini Cake with Low-FODMAP Brown Sugar Cream Frosting; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Serves: 16
Prep time: 25 minutes
Bake time: 25-30 minutes
Bake 350 F
Equipment: 9 by 13 inch pan or other desired size (can use muffin pan or loaf pans; adjust bake times for smaller pan)
Ingredients
- 2 and 1/2 cups gluten-free, low-FODMAP flour (I use Authentic Foods GF Classical Blend, it had the best results in my low-FODMAP bake off contest!)
- 1 teaspoon xanthan gum (if not added to your flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canola oil
- 1 and 3/4 cups packed dark brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups finely grated zucchini (about 1-2 medium zucchini)
- Vegetable shortening for greasing
- Garnish: toasted pecans, low-FODMAP sweet nuts or low-FODMAP Caramel Sauce
For Low-FODMAP Brown Sugar Opera Cream Frosting (a variation of my low-FODMAP Opera Cream/Ermine frosting)
- 1 cup brown sugar
- 5 tablespoons low-FODMAP gluten-free flour or potato starch
- 1 cup low-FODMAP milk (such as almond for vegan version, or lactose-free)
- 1 cup dairy-free margarine (for vegan version) or lactose-free butter (I have tried both, and they are both great)
- 1-2 teaspoons vanilla or caramel extracts (can also do 1 teaspoon of each)
Directions:
Prepare low-FODMAP Zucchini Spice Cake
- Preheat the oven to 350°F and grease a 9×13 inch pan (or your choice of pan if making smaller bundt or other cakes)
- I also like to line the pan with greased aluminum foil to lift out easily
- Whisk the low-FODMAP flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl
- In a separate large bowl whisk the oil, brown sugar, eggs, and vanilla extract together
- Pour the wet ingredients into the dry ingredients and whisk until combined
- Fold in the grated zucchini
- Spread batter into the prepared pan
- Bake for 25-30 minutes
- Baking times vary, so watch for doneness, a tester should come out clean
- Remove the cake from the oven and set aside to cool
- If individual cakes were prepared, after 10 minutes invert them gently and cool completely on the wire rack
Prepare the low-FODMAP Brown Sugar Frosting
- Mix together flour, sugar and milk in small pan
- Note: I have tried this recipe with adding the sugar to the butter mixture instead of the cooked milk. I found the sugar did not dissolve completely. I prefer this version for a lighter, smoother texture
- Cook on stove, medium low heat, stirring constantly
- When thick, remove from heat and ensure it doesn’t burn (should coat back of wooden spoon)
- Let mixture cool to room temp, cover with saran connecting to the surface to reduce the skin forming on top
- Meanwhile, cream butter or margarine in mixer well, using flat paddle, until fluffy about 5-7 min
- When milk mixture is cool, slowly add it to the creamed butter mixture until right consistency
- Add vanilla or caramel extracts and beat again
- Frost cake immediately
Finishing the low-FODMAP Zucchini Spice Cake
- Spread frosting over cooled (room temperature) zucchini cake
- Refrigerate for 30 minutes before serving
- Cover leftover cake tightly and store in the refrigerator for 5 days
These are so moist and delicious..try it with the low-FODMAP Caramel Sauce
- The low-FODMAP Brown Sugar Cream Frosting is light and melts in your mouth, with a subtle caramel flavor!
- This won’t last long 🙂
