Fody's Pumpkin Spice Low FODMAP Cake

Want an easy low FODMAP recipe that works well for breakfast, snacks and bake sales? One with fall flavors like pumpkin, cinnamon, ginger, nutmeg and cloves? And is easy to make? And gluten-free?! This low FODMAP cake is easily prepared with a few bowls and a whisk - no electric mixer needed! It is soft, and moist and the kids can help whip up the batter.

Canned pumpkin varies in texture. I use Libby’s solid-pack unsweetened pumpkin for this low FODMAP snack. The result is VERY moist and pumpkiny.

The cake needs no embellishment, but if you want to dust it with confectioners’ sugar, you can. I went to the dollar store and purchased little pumpkin shapes (they were soft, thick, rubbery stickers) to create stencils. You can use anything as a stencil. Simply press it flush against the cake so that all edges are in contact with the cake. Dust cake and stencils with a generous coating of confectioners’ sugar, then gently lift off the stencils.

Preheat oven to 350F (180C). Coat the inside of a 9-inch (23 cm) round cake pan with nonstick spray, line the bottom with a parchment round, then set aside.

In a large bowl, whisk together the flour, baking powder, ginger, baking soda, cinnamon, salt, nutmeg and cloves to aerate and combine. Make a well in the center and set aside.

In a separate bowl, whisk together the pumpkin, brown sugar, oil, sugar, eggs and vanilla until smooth and combined. Scrape this wet mixture over the dry ingredients and whisk everything together very well until thoroughly mixed. Scrape into prepared pan, leveling top.

Bake for about 40 to 50 minutes or until a toothpick inserted in the center tests clean. Cool pan on rack. Unmold and peel off of parchment. Your low FODMAP cake is ready to serve. Store at room temperature for up to 3 days wrapped in foil.

If you want to dust the cake with confectioners’ sugar, and/or create the stencil shapes, do so right before serving.