Low-FODMAP Maple Walnut Layer Cake with Low-FODMAP Maple Buttercream Frosting; Gluten-free, Dairy-free

I love maple syrup- it is my go-to sweetening ingredient for almost all my  low-FODMAP recipes.  And it is heavenly in a low-FODMAP cake recipe!

This low-FODMAP Maple Walnut Layer Cake is light, moist, spongy and so delicious.  It is perfectly crowned with the low-FODMAP Maple Buttercream. Low-FODMAP Maple Buttercream Frosting is also a supreme topping for my low-FODMAP Zucchini Spice Cake.

You may also love:

• low-FODMAP Carrot Cake
• low-FODMAP Snickerdoodle cookies
• low-FODMAP Coconut Cake
• low-FODMAP German Chocolate Cake
• low-FODMAP Hummingbird Cake
• low-FODMAP Banana Cake with Peanut Butter Frosting

Or check out over 300 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Maple Walnut Layer Cake with Low-FODMAP Maple Buttercream Frosting; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 24

Prep time: 45 min (15 min for prepping low-FODMAP cake, 15 min for prepping frosting, 15 minutes for decorating) plus cooling layers

Bake time:

• 35 min for 2 cakes in one oven
• 20 min for 2 cakes in 2 ovens ; since ovens vary, check yours for doneness with a tester in the center (should come out clean when cake is done)

Total time: up to 1 hour 20 min; plus cooling

Bake: 350 F

Equipment: 2 x 9 inch round cake pans (can also use 3 pans for a three layer cake, if desired)

Ingredients

For low-FODMAP Maple Walnut Cake

• 2 cups sugar
• 4 large eggs
• 2 & 1/2 cups low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend for all my baking, check out my low-FODMAP bake off blog to see why!)
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon xanthan gum (if not added to your flour choice)
• 1 cup canola oil
• 1 cup low-FODMAP milk (such as almond for a dairy-free cake, or lactose-free)
• 1 teaspoon pure vanilla extract
• 1 teaspoon maple extract (titrate less depending on the potency of your extract)
• Vegetable shortening for greasing

For Garnish:

• 1 cup toasted walnuts
• 3 tablespoons pure maple syrup, divided

For Low-FODMAP Maple Buttercream Frosting

• 2 cups low-FODMAP vegan spread, such as Earth Balance
  • you can also use butter for non-dairy-free version
• 1 teaspoon maple extract (may need less depending on the potency of your extract)
• 1 tablespoon pure maple syrup
• 1/4 teaspoon salt
• 4-5 cups confectioners’ sugar
• 3-4 tablespoons low-FODMAP milk (such as almond for dairy-free) or canned coconut cream (for a richer frosting)

Directions

To prepare Low-FODMAP Maple Walnut Cake

• Preheat oven to 350°F
• Grease 2 x 9 inch round cake pans, and line with parchment rounds if desired
• Beat sugar and eggs in large bowl of electric mixer at medium speed
• Add low-FODMAP milk, vanilla, maple extract and oil and beat to combine
• In a separate bowl combine flour, salt, baking powder and xanthan gum
• Add dry ingredients to the mixer; beat at medium speed for 1 minute
• Pour batter into prepared pans
• Place in center of oven and bake for about 35 minutes, until center springs back to touch and cake is only lightly brown
  • Tester should come out clean; as ovens vary, your oven may take more or less time
  • If using multiple ovens the bake time will be much less
  • For three layer cake bake 17-18 min per layer
• Cool on rack for 5 minutes. Remove cakes from pans onto rack and cool completely before frosting

To prepare low-FODMAP Maple Walnut Frosting

• In electric stand mixer with flat paddle, beat vegan spread or  butter until creamy
• Add in maple extract, maple syrup and salt
• Gradually beat in confectioners’ sugar and enough cream or milk a tablespoon at a time to reach desired consistency

To decorate low-FODMAP Maple Walnut Cake:

• Place one cake layer on a serving plate; spread with 1 cup frosting
• Sprinkle with 1/2 cup walnuts and drizzle with 1 tablespoon maple syrup
• Top with remaining layer
• Frost top and sides of cake
• Decorate with remaining walnuts and syrup per your preference