Gorgeous Low-FODMAP Raspberry Almond Coffee Cake; Gluten-free
March 4, 2021Printer Friendly Version
This is such a gorgeous recipe. I am in love.
Firstly, I am a huge, huge, huge fan of crumb (streusel) topping. Anything with crumb topping. I even bake crumb topping to put on my yogurt and fruit! (See low-FODMAP Crumbilicious topping recipe).
The best way enjoy a crumb toppings is over a coffee cake. So, naturally I adore coffee cake!!
In fact, one of the first low-FODMAP recipes I made was my low-FODMAP Copycat Starbucks Coffee Cake. A classic recipe, with a cinnamon swirl middle and a thick layer of crumb topping.
Right here, we have another clear winner, and perfect addition for my blog.
Low-FODMAP Raspberry Almond Coffee Cake. With a crunchy, crumbly, sweet low-FODMAP streusel-crumble top, and the best low-FODMAP Almond Glaze (I also use it on my low-FODMAP Raspberry Thumbprint Cookies). All covering a light, moist, airy and delectable coffee cake that is bursting with raspberry flavor. I need to have another bite!
Try this low-FODMAP Raspberry Almond Coffee Cake and you will be as enraptured as I am.
You may also love:
- low-FODMAP Snickerdoodle Cinnamon Quick Bread with Crumb Topping
- low-FODMAP Raspberry Lemon Mini Biscuits
- low-FODMAP Almond Danish Kringle
- low-FODMAP Starbuck’s Copycat Cinnamon Chip Scone
- low-FODMAP Sweet Potato Sheet Cake with Crumb Topping
- low-FODMAP Sweet Potato Muffins with Streusel Topping
- low-FODMAP Lemon Blueberry Buttermilk Bundt Cake
- low-FODMAP Cinnamon Roll Sheet Cake
Or check out over 400 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
P.S. Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Prep time: 15 min plus cooling
Bake time: 60 min
Total time: 1 hour 15 min plus cooling
Bake: 350 F
Equipment: 9 inch tube pan, with removable bottom
For low-FODMAP Cake:
- 2 cups plus 2 tablespoons low-FODMAP, gluten-free flour; divided
- I love Authentic Foods GF Classical Blend flour, see my low-FODMAP Bake OFF to read why!
- 1 & 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum (omit if your brand of flour contains this already)
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup lactose-free sour cream, room temperature
- You may also choose regular sour cream if you tolerate lactose. 2 tablespoons is one low-FODMAP serving
- 1/3 cup canola oil
- 1 & 3/4 cups (200 g) fresh or frozen raspberries, plus extra for serving
- 60 g is one low-FODMAP serving
- If you use frozen, do not defrost
- Low-FODMAP Almond Glaze, prepared and low-FODMAP Raspberry Coulis, prepared (optional)
- Sliced or slivered almonds for garnish (toasted is preferred)
- Baking spray, vegetable shortening or low-FODMAP Magical Cake Pan Release Paste, for greasing
For low-FODMAP Streusel-Crumb topping:
- 8 tablespoons (1 stick) butter or coconut oil, cold and in pieces
- 1/3 cup brown sugar, lightly packed (light or dark)
- 1/3 cup white sugar
- 2 teaspoons cinnamon
- 1 cup low-FODMAP, gluten-free flour (I used Authentic Foods GF Classical Blend Flour)
- ½ cup almond meal or almond flour (1/4 cup is one low-FODMAP serving)
- This is basically finely ground almonds. I like Bob’s Red Mill brand
- Preheat oven to 350 F and position rack in center of oven. Grease a 9-inch tube pan with removable bottom and set aside
- Whisk cake ingredients of: 2 cups low-FODMAP flour, baking powder, baking soda, xanthan gum (if needed), and salt together in a small bowl. Set aside
- Combine all dry ingredients for low-FODMAP Streusel-Crumb topping in a medium bowl. Cut in butter or coconut oil (I use my hands or a fork). It will be clumpy, that is OK. Set aside
- Beat eggs in large bowl of electric mixer with flat paddle until well-blended
- Add sugar, 1 tablespoon at a time, and beat on high until thickened and light yellow in color (about 3-4 minutes)
- Add vanilla and almond extracts, flour mixture, lactose-free sour cream, and oil, and beat at medium-low speed for 30 seconds
- Toss raspberries in the reserved 2 tablespoons of low-FODMAP flour (this helps them not sink in the batter) to coat the raspberries
- Fold the raspberries carefully by hand into the prepared batter (they may break apart slightly, that is OK)
- Gently and evenly spread batter into prepared pan
- Spread the low-FODMAP Streusel topping over the cake with your fingers or a spoon
- Place cake in center of oven and bake for about 60 minutes, or until toothpick inserted in center of cake comes out clean
- Remove cake from oven and let cool in pan for 20 minutes
- Remove sides of pan and cool completely on a rack
- To remove cake from bottom, use two large spatulas to gently ease from the pan
- Drizzle with low-FODMAP Almond Glaze, and top with fresh raspberries, sliced almonds and low-FODMAP raspberry coulis, if desired
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