Easy Cranberry Apple Cake; Low-FODMAP, Gluten-free

Super easy, this low-FODMAP Cranberry Apple Cake is a spin on a famous recipe by Ina Garten.  I love her.

This cake is sort of similar to a pie, and it comes together using 3-steps.  I think of it almost as an upside-down cake, except you don’t flip it when it’s done. It is sweet enough for dessert, but could also go for a brunch, or breakfast item.

I adore the use of fresh cranberries in this recipe.  They have a great tartness, that tastes even better the next day.  Plus they are low in FODMAPs in up to 4.5 ounces per serving!

But, you may be curious that this recipe contains APPLES?

Well, the answer is something VERY important to those of us that follow the low-FODMAP diet.  

It is all about the PORTION size.

Remember, the low-FODMAP diet, is not a no-FODMAP diet.  You will consume FODMAPs, everyday!  It is just necessary to know how much, and what kind, so you don’t overdo it at one time.

Certain types of apples have been tested for FODMAP content, and there are amounts that are considered an acceptable low-FODMAP portion.  For Granny Smiths, that have been peeled, it is a 25g serving.

So, a recipe that uses less per individual will be a low-FODMAP recipe! 

It is such an important thing to pay attention to portion sizes, and to obtain one of the FODMAP food apps (such as Monash Uni and FODMAP Friendly) when you are navigating this low-FODMAP Elimination and Personalization Phases.

For more help, you may love to purchase my 2 books for all phases of the low-FODMAP diet!

Today, let’s stick to making this amazing Cranberry Apple Cake- perfect for the fall, or anytime of year!

I have dozens of other cake recipes, and low-FODMAP Thanksgiving, and Christmas recipes on the blog.

You may also love:

• Low-FODMAP Starbucks Copycat Cranberry Bliss Bars
• Low-FODMAP Cranberry Lemon Loaf 
• Amazing Low-FODMAP Pumpkin Bread, or Muffins
• Low-FODMAP Moist Zucchini Spice Cake with Brown Sugar Cream Frosting
• Delicious Low-FODMAP Oatmeal Raisin Muffins
• Soft Low-FODMAP Apple Spice Cookies

Or check out over 550 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Easy Cranberry Apple Cake; Low-FODMAP, Gluten-free

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Sweet, moist, EASY cranberry apple cake.  This three-step wonder is inspired by Ina Garten.  Gluten-free and IBS friendly!

• Author: Dr. Rachel Pauls
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert, Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• Baking spray
• 12 ounces (340g) fresh cranberries, rinsed*
• 1 Granny Smith apple (125g) peeled, cored, and diced*
• 1/2 cup brown sugar, lightly packed
• 1 tablespoon orange or lemon zest*
• 1/4 cup freshly squeezed orange juice or lemon juice*
• 1 & 1/2 teaspoons cinnamon; divided
• 2 large eggs, room temperature
• 1 cup & 1 tablespoon granulated white sugar; divided
• 8 tablespoons (1/2 cup) unsalted butter, melted and cooled*
• 1 tablespoon vanilla extract
• 1/4 cup lactose-free sour cream or yogurt
• 1 cup low-FODMAP, gluten-free all-purpose flour*
• 1 teaspoon baking powder
• 1/3 teaspoon xanthan gum (if not added to your flour choice)
• 1/4 teaspoon kosher salt

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Instructions

• Preheat the oven to 325F and spray a deep 10 inch pie plate with baking spray
• In a medium bowl, combine the cranberries, apple, brown sugar, orange (or lemon) zest, orange (or lemon) juice, and 1 teaspoon cinnamon
• Stir this and set aside for now
• In a second small bowl, combine 1/2 teaspoon cinnamon and 1 tablespoon sugar, set this aside as well
• In the bowl of an electric mixer fitted with paddle attachment (or using hand mixer), beat eggs for 2 minutes at medium speed
• Add the remaining 1 cup white sugar, a little at a time, then the melted and cooled butter, vanilla, and LF sour cream
• Beat on medium to incorporate well
• Combine your LF flour, baking powder, xanthan gum (if using), and salt in a medium bowl
• Lower your mixer to low, then add the flour mixture in batches until just combined.  Do not over-mix
• In 3 steps, pour your fruit mixture into the pie plate, followed by the cake batter, smoothing the top.  Then sprinkle the cinnamon sugar over the cake batter
• Bake until a toothpick inserted in the middle comes out clean, about 55-60 minutes
• Let cake cool in the pan for 15-20 minutes, then serve warm, with whipped cream or low-FODMAP ice cream
• Store leftovers (if you have!) covered, in the refrigerator, for 5 days

Notes

• Although this recipe has not been lab tested, a single serving should be low-FODMAP, based on the ingredients at time of posting
• For cranberries, 4 ounces (113g) is one low-FODMAP serving.  Higher amounts contain fructans
• You can also use frozen cranberries, thaw and drain well
• For peeled Granny Smith apples, 25g is one low-FODMAP serving.  Higher amounts contain both fructose and sorbitol
• You will use about 2 medium oranges or 3 medium lemons.  Zest your fruit before juicing.  Do not substitute pre-made juice, it will be higher in FODMAPs
• 1 orange (130g) is low-FODMAP, higher amounts contain fructose
• Butter is naturally low in lactose levels
• I use Authentic Foods GF Classical Blend Flour, due to my bake off results!