Low-FODMAP ‘Margarita’ Lime Cake with Low-FODMAP Pretzel Crust; Gluten-free, Dairy-free

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This recipe is a re-creation of my office staff’s favorite summertime cake recipe- a Margarita Cake.  My work partner requests this cake every year on his birthday.  It is the perfect mix of sweet and salty, with a hint of lime and creamy frosting.  If you have never tried a margarita cake recipe, then you are in for a fabulous treat!

A margarita cake typically uses lime margarita mix in the cake batter.  However, I made a few modifications to create this (even-better) low-FODMAP ‘Margarita’ Lime Cake, safe for a low-FODMAP diet.

The low-FODMAP Pretzel Crust gives it that sweet-salty flavor and the low-FODMAP Lime Cake with low-FODMAP Whipped Cream topping is light and fresh tasting.  You will also love how simple the prep is, using a rectangular pan… no need for fancy layers to frost (so much easier!).

low-FODMAP Lime Cake

Try this low-FODMAP pretzel crust in my low-FODMAP Key Lime Pie or low-FODMAP Pumpkin Pie, for a different flavor.  No need to roll out dough or use fancy equipment! Simply half the recipe for a standard 8 inch pie (see below).

You may also love my low-FODMAP Lemon Bars and low-FODMAP Starbucks Copycat Lemon Loaf recipes.

Or check out over 400 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP ‘Margarita’ Lime Cake with Pretzel Crust; Gluten-free, Dairy-free

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

Serves 24 or more

Prep time: 30 min

Bake time 45-55 min plus 1-2 hours for cooling AS OVENS VARY, YOUR OVEN MAY NEED MORE/LESS TIME

Total time: 2-3 hours

Bake 350 F

Equipment: one 13 by 9 rectangular pan, stand mixer


For low-FODMAP Pretzel Crust

  • 3 cups coarsely crushed low-FODMAP, gluten-free pretzels
    • You can use a food processor or just smash them with a rolling pin, they don’t need to be very finely chopped
    • You will need about 7 cups pretzels to yield this amount in crushed form
    • I used Snyder’s brand, since the soluble corn fiber in Glutino pretzels is hard for me to digest (although technically it is low-FODMAP).  Ingredients are: corn starch, potato starch, brown rice flour, tapioca starch, palm oil, dextrose, cellulose gum, baking powder, oat fiber, sunflower lecithin, yeast, xanthan gum, citric acid, salt
  • 1 cup sugar
  • 1 cup butter, or vegan spread (such as Earth Balance) melted

Note: If prepping an 8 or 9 inch pie crust then halve ingredients:

    • 1 & 1/2 cups pretzels with 1/2 cup sugar and 1/2 cup butter or vegan spread
    • If filling a no-bake custard pie (like my low-FODMAP Vanilla Pie) then pre-bake at 350 F for 10 minutes

For low-FODMAP Lime Cake

  • 2 cups sugar
  • 4 large eggs
  • 2 & 1/2 cups Authentic Foods GF Classical blend flour or your preferred low-FODMAP gluten-free, all purpose flour
  • ½ tsp salt
  • 1 tbsp baking powder
  • 1 tsp xanthan gum (if not added to your flour choice)
  • 1 cup canola oil
  • 1 cup lactose-free or dairy free low-FODMAP milk (such as almond)
  • 1 tsp vanilla extract
  • 1 tsp lime extract (adjust if necessary depending on the potency of your extract)
  • 1 tbsp lime zest (about 2 medium limes should be enough zest and juice for this recipe)
  • 3 tbsp fresh squeezed lime juice
  • Vegetable shortening, for greasing

For low-FODMAP Topping


  • Preheat to 350 F
  • Grease your 13 by 9 inch pan with vegetable shortening and place oven rack in center of oven
  • In medium bowl, mix all low-FODMAP pretzel crust ingredients
  • Sprinkle evenly on bottom of pan; press down with the back of a glass or your hand
  • Beat eggs and sugar in large bowl of electric mixer fitted with flat paddle on medium for 1 minute
  • Add the canola oil, low-FODMAP milk, vanilla, lime juice, lime extract and lime zest and combine
  • In a separate bowl combine low-FODMAP flour, salt, baking powder, xanthan gum
  • Add dry ingredients to the wet ingredients in the mixing bowl
  • Beat on medium for 1 minute
  • Pour into prepared pan and shake slightly to settle evenly
  • Bake about 45-55 min (can prepare low-FODMAP vanilla bean coconut whipped cream while baking)
    • Tester in center should come out clean, cake should be lightly golden
  • Cool well before topping, about 2 hours
  • Frost with low-FODMAP whipped cream; sprinkle with additional lime zest and low-FODMAP lime sugar
  • Store loosely covered in refrigerator until serving

So moist and fluffy, with that creamy frosting and the crunchy low-FODMAP pretzel crust.  A fabulous low-FODMAP cake!

Comments Rating 0 (0 reviews)

2 Responses

  1. With the minor exception of the coconut whipped cream (which was a runny mess), this is my favorite cake recipe. The contrast of salty pretzel crust and sweet, tangy lime cake is unbeatable. It gets rave reviews every time I serve it and if I want leftovers, I have to hide them.

    1. Hi Leslie!
      Thank you so much for your amazing review! We agree coconut whipped cream can be tricky, it needs to be super cold, and can also depend on the quality of the can of cream you get. Real heavy whipping cream is also low-FODMAP in serves of 1/2 cup if that is easier for you! Stay in touch ??

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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