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‘Butter Pecan’ Strawberry Streusel/Coffee/Crumb Cake; Low-FODMAP & Gluten-free

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A fresh and delicious recipe for low-FODMAP and gluten-free ‘butter pecan’ strawberry streusel crumb cake.  This will be an instant hit.  IBS-friendly!

Ingredients

Scale

For the Cake:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup light or dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 & 1/4 cups low-FODMAP, gluten-free flour*
  • 3/4 teaspoon xanthan gum, if not added to your flour
  • 1 & 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom 
  • 1/4 teaspoon Kosher salt
  • 1/2 cup (70g) chopped pecans*
  • 3 tablespoons low-FODMAP lactose-free whole milk, or canned coconut milk
  • 200g (1 cup) chopped, or sliced fresh strawberries*
  • 2 tablespoons freshly squeezed lemon juice (divided)
  • Vegetable shortening, or baking spray for greasing

For the Streusel:

  • 6 tablespoons cold unsalted butter, chopped*
  • 3/4 cup low-FODMAP, gluten-free flour
  • 1/2 cup light or dark brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon Kosher salt
  • 1/2 cup (70g) chopped pecans*

Optional: prepared Low-FODMAP Brown Butter Maple Glaze

Instructions

  • Preheat the oven to 350F.  Grease a 9 inch springform pan, the line the bottom with parchment paper, and grease that as well (if desired)
  • Prepare the streusel topping in a medium bowl:
    • Place the LF flour, brown sugar, cinnamon, and salt in a medium bowl and cut the butter into it with a fork or with your hands until incorporated.  Add in the pecans and stir, set aside in the fridge for now
  • Prepare the cake:
    • Stir 1 tablespoon of your fresh lemon juice into your lactose-free milk and allow to stand until it thickens (creates a ‘sour milk’)
    • In a medium bowl, stir the strawberries and remaining 1 tablespoon lemon juice.  Set aside
    • In a second bowl, whisk together the LF flour, xanthan gum (if using), baking powder, cinnamon, cardamom, and salt
    • Using an electric mixer, cream together the butter and brown sugar until light and fluffy
    • Beat in the eggs, one at a time.  Then the vanilla.  Scrape the sides and bottom of the bowl as needed
    • With beaters on low, add the flour mixture until combined (do not overmix), followed by the milk/lemon mixture. It will be a thick batter 
  • Fold in the pecans by hand
  • Spoon the batter into your prepared pan, and smooth out the top with a spatula
  • Lay the strawberries over top, then cover with the streusel topping
  • Bake for about 50 minutes, or until the top is lightly browned, and a toothpick comes out without wet batter clinging to it
  • Let cool 15 minutes in the pan before removing
  • Enjoy warm or at room temperature.  This is delicious with low-FODMAP Vanilla Ice Cream!

Notes

  • Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
  • Butter is low in carbohydrates and naturally low in lactose and FODMAPs
    • For an even fancier twist, brown your butter in advance, then chill it before adding to the streusel topping
  • I always use Authentic Foods GF Classical Blend Flour-see my Low-FODMAP Bake Off for the reasons!
  • Strawberries are low-FODMAP in 65g servings.  Instead of strawberries, you can try blueberries, rhubarb, pineapple, or a combination.  If you use frozen fruit, make sure to defrost first and drain liquid
  • Pecans are low-FODMAP in 30g servings
  • Leftover cake can be stored at room temperature or refrigerated, covered, for 1 week
  • Top this with a glaze or sauce if you like! Try my Low-FODMAP Almond Glaze, Rich Low-FODMAP Caramel Sauce, or Low-FODMAP Brown Butter Maple Glaze (what I used)
    • Note: Nutritional data does not include added glaze

Find it online: https://rachelpaulsfood.com/butter-pecan-strawberry-streusel-coffee-crumb-cake-low-fodmap-gluten-free/

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