Makes: an 8-inch (20 cm) cake; 24 slices; 1 slice per serving
Description of Fody's Low FODMAP White Cake with Strawberries & Sprinkles
Need a cake that says “celebration” the moment you see it? This white cake with creamy vanilla frosting and a strawberry filling is perfect for birthdays or any time you want an old-fashioned layer cake - low FODMAP, of course.
All kinds of cake decorator sprinkles and decorations are low FODMAP, by the way. Check the ingredients but you should be able to find suitable decorations. They are mostly based on sugar, which is low FODMAP.
One note about sugar: you might have noticed that sugar on the Monash University Low FODMAP Diet smartphone app is listed as low FODMAP in a 1 (Australian) tablespoon amount. This is not the upper limit for FODMAPs; it is a healthy eating guideline. You can consume larger amounts of sugar without FODMAP issues. That said, we think cakes like this should be reserved for special occasions, as they are quite rich and sweet.
Fody's Low FODMAP White Cake with Strawberries & Sprinkles Ingredients
- 3 cups (435 g) low FODMAP gluten-free flour that includes xanthan gum
- 1 tablespoon plus 1 teaspoon baking powder; use gluten-free if following a gluten-free diet
- ½ teaspoon salt
- 6 large egg whites, at room temperature
- 1½ cups (360 ml) lactose-free whole milk, at room temperature
- 1/2 cup (113 g/1 stick) unsalted butter, room temperature, cut into pieces
- ½ cup (120 ml) neutral flavored oil, such as rice bran, canola or sunflower oil
- 1½ cups (297 g) sugar
- 1 teaspoon vanilla extract
Frosting & Filling:
- 6 tablespoons (3/4 stick; 85 g) unsalted butter, at room temperature, cut into small pieces
- 4 cups (360 g) confectioners’ sugar, whisked before measuring (plus extra as needed)
- 3 to 6 tablespoons lactose free whole milk (plus extra as needed)
- 1 teaspoon vanilla extract
- 4 ounces (115 g) strawberries, hulled and thinly sliced, one whole berry reserved for the center, top of cake
- Sprinkles; optional
Directions for Low FODMAP Cake
For the Cake: Preheat the oven to 350˚F/180°C. Coat two 8-inch (20 cm) round cake pans with nonstick spray, line the bottoms with parchment rounds, then spray the parchment.
Whisk together flour, baking powder and salt in a medium bowl to aerate and combine; set aside. Whisk together the egg whites and milk in a small bowl; set aside.
In a large bowl with an electric mixer on medium-high speed, beat butter, oil and sugar until lightened and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla.
Add the flour mixture in four additions, alternating with the egg/milk mixture. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly in pans and smooth tops.
Bake for about 30 to 40 minutes or until a toothpick shows a few moist crumbs. The cake will be tinged with light golden brown around the edges and top and will have begun to come away from the sides of the pan. Cool pans on racks just until warm to the touch, then unmold and place directly on rack to cool completely. Cakes are ready to fill and frost. Alternatively, place layers on cardboards and double wrap in plastic wrap; store at room temperature and assemble within 24 hours.
For Frosting & Assembly: In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add half of the confectioners’ sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. If it is too thin, add a little more confectioners’ sugar. If it is too thick add a little bit more milk. Frosting is now ready to use and best if used immediately.
Place one cake layer on a display plate and spread a thin layer of the frosting on top. Arrange enough cut strawberries to evenly cover the frosting. Place second cake layer on top and frost the tops and sides with remaining frosting. Arrange extra strawberry center top and add sprinkles, if desired.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com