Beautiful Low-FODMAP Lemon Poppyseed Layer Cake with Low-FODMAP Lemon Curd; Gluten-free, Dairy-free

This is a light, beautiful, tart and sweet, low-FODMAP lemon poppyseed layer cake with low-FODMAP lemon curd that is certain to delight your eyes and tummy. The low-FODMAP recipe is also gluten-free and dairy-free. Serve this at your next Sunday brunch and watch everyone swoon.

You may also love my low-FODMAP Key Lime Pie and low-FODMAP Lemon Loaf.  Or check out over 200 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD


Beautiful low FODMAP Lemon Poppyseed Layer Cake with low-FODMAP Lemon Curd and low-FODMAP Vanilla Frosting; dairy free and gluten free

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

Prep time: 30 minutes (Plus 1-2 hours for chilling layers)

Bake time 35 min

Assembly time: 20 min

Bake 350 F

Uses 2 x 9 inch layer pans

Serves: 24

Ingredients

For low-FODMAP Lemon Poppyseed Cake:

  • 2 cups sugar
  • 4 large eggs
  • 2 & 1/2 cups Authentic Foods GF Classical blend (check out my low-FODMAP bake off blog to see why I love this flour); can also substitute your brand of all-purpose, gluten-free low-FODMAP flour
  • ½ tsp salt
  • 1 TB baking powder
  • 1 tsp xanthan gum (if not added to your low-FODMAP flour choice)
  • 1 cup canola oil
  • 1 cup lactose-free or dairy free low-FODMAP milk, such as almond (I used almond milk)
  • 1 tsp vanilla
  • 1 tsp lemon extract
  • 1 TB lemon zest
  • 3 TB poppy seeds

For Lemon Curd Filling:

  • 3 egg yolks
  • ¼ cup plus 2 TB sugar
  • ¼ cup lemon juice from fresh lemon
  • ¼ cup vegan or lactose-free margarine or butter (I used vegan margarine)
  • ¼ tsp guar gum (can also use gelatin, this acts as a thickener)
  • 2 tsp grated lemon zest
  • ¼ tsp lemon extract

For low-FODMAP Frosting:

Garnish:

Directions

Prepare low-FODMAP lemon poppyseed cake layers:

  • Preheat to 350 F
  • Line two 9 inch layer cake pans with parchment and cooking spray
  • Beat eggs, sugar in mixing bowl on medium for 1 minute
  • Add flour, salt, baking powder, xanthan gum, oil, milk, vanilla, lemon extract, lemon zest and poppy seeds
  • Beat on medium for 1 minute

  • Pour into pans and shake slightly to settle evenly
  • Bake about 35 min (can prepare lemon curd and frosting while baking)

  • Cool for 5 mins, then invert cakes to remove after loosening sides
  • Chill in freezer well wrapped for 1-2 hours or overnight

Prepare low-FODMAP lemon curd:

  • Combine egg yolks, sugar and lemon juice in small pot and whisk until well blended
  • Cook over medium-low until smooth and thick (curd should coat back of wooden spoon).  About 5-7 minutes
  • Whisk in margarine/butter in small pieces until incorporated
  • Whisk in guar gum, lemon zest and lemon extract
  • Place in small bowl and cover with plastic wrap in contact with surface
  • Chill in refrigerator until very cold, minimum 1 hour
  • Can keep up to 3 weeks in fridge

Prepare low-FODMAP vanilla frosting, or use your favorite frosting:

Decorate low-FODMAP Lemon Poppyseed Layer Cake:

  • Cut each layer into 2 layers (freezing makes this easier)

  • Spread low-FODMAP lemon curd between the layers and then take each of the 2 layered cakes and put the low-FODMAP vegan vanilla buttercream in the center and over top (creates 4 layers)

  • Beautiful!

  • It is so lemony, moist and delicious!

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