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

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5 from 1 review

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

Ingredients

Scale
  • 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

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!