Low-FODMAP Maple Spice Bundt Cake with Caramel Icing; Gluten-free, Dairy-free
December 19, 2020Printer Friendly Version
I have been craving low-FODMAP Maple Spiced Bundt Cake, and was eager to use a seasonal recipe.
Low-FODMAP Maple Spice Bundt Cake reminds me of a Jewish Honey Cake (like my ‘no-honey’ bundt cake recipe), but also of the flavors of Halloween, Thanksgiving and Christmas-time. It is topped with a gorgeous low-FODMAP Brown Sugar Caramel icing, but would also be delicious with a low-FODMAP glaze, or low-FODMAP Maple Buttercream (see my low-FODMAP Maple Walnut Layer Cake).
Since I was born and raised in Canada, I have always been a fan of maple syrup inspired recipes. I love that this natural ingredient is low in FODMAPs. But did you know that pure maple syrup is high in antioxidants, nutrients like riboflavin, zinc, magnesium, calcium and potassium, as well as containing fewer calories than honey?! It’s a legitimate ‘hat trick’.
You may also love my:
- Low-FODMAP Pumpkin Pie Cheesecake Layer Bars
- Low-FODMAP Spiced Zucchini Cake with Brown Sugar Cream Frosting
- Low-FODMAP Morning Glory Muffins
- Low-FODMAP Carrot Cake Roll with Cream Cheese Frosting
- Low-FODMAP Pillow Soft Pumpkin Cookies
- Low-FODMAP Moist Zucchini Bread with Chocolate Chips
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!!
While this recipe has not been tested a single serving should be low-FODMAP based on the ingredients.
Prep time: 15 min
Bake time: 45-55 min
Total time: 60-70 min
Bake: 350 degrees F
Equipment: 1 Bundt pan, standard 12 cup size
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup canola oil, or other neutral oil of your preference (such as coconut or avocado)
- 1 cup pure maple syrup (I used Grade A Dark maple syrup)
- 1 teaspoon vanilla extract
- 2 & 1/2 cups gluten- free, low-FODMAP flour (I used Authentic Foods GF classical blend)
- 1 teaspoon xanthan gum, if not added to your flour choice
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 & ½ teaspoons pumpkin pie spice (if you like it very spiced, then double this ingredient, or to taste)
- ½ teaspoon salt
- 1 cup low-FODMAP ‘buttermilk’
- Mix 1 cup low-FODMAP milk with 1 teaspoon vinegar or lemon juice (for dairy-free version use almond milk)
- Vegetable shortening or baking spray (or use my low-FODMAP Magical Cake Pan Release Paste, like me!)
For Caramel Icing:
- 1 cup packed light brown sugar
- 1/3 cup heavy whipping cream or canned coconut cream, for dairy-free (see my low-FODMAP Grocery Shopping Blog for tips on this ingredient)
- 2 ounces (1/4 cup) is one low-FODMAP serving
- This is NOT the same as ‘cream of coconut’
- 1/4 cup salted butter (if using unsalted, add ¼ tsp salt)
- Use your preferred low-FODMAP vegan spread for dairy-free (I like Earth Balance)
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 F and place rack in center of oven
- Grease your Bundt pan well, making sure to get all the corners
- I love my low-FODMAP Magical Cake Pan Release Paste for this!
- In large bowl of stand mixer with flat paddle beat eggs and sugar on medium low speed until combined
- Add oil, then maple syrup and vanilla and beat at medium speed for 3-5 minutes
- In a separate medium bowl, sift flour and all dry ingredients (low-FODMAP flour, xanthan gum, baking soda, baking powder, salt, pumpkin pie spice)
- Add flour mixture to the egg mixture and blend on low
- Add low-FODMAP ‘buttermilk’ and combine again, to just mix
- Place in well-greased Bundt pan and tap pan lightly on covered surface to settle air bubbles
- Bake in center of oven until tester comes out clean; 45-55 min
- Let cool for 10 minutes, then invert pan onto cooling rack
- While cake is cool, you can prepare the low-FODMAP Caramel Icing
- Bring 1 cup packed light brown sugar, 1/3 cup heavy cream, and 1/4 cup salted butter to a boil in a 1-quart saucepan over low, stirring constantly so it doesn’t burn using a whisk or spatula
- Once boiling, remove from heat and gradually whisk in 1 cup confectioner’s sugar a bit at a time, when halfway done, add the 1 tsp vanilla extract then completely add the sugar and whisk until smooth
- This takes a bit of muscle and a whisk in order to get all the lumps out
- Adjust the sugar to your desired consistency (you may need a little more or a little less)
- While icing is still slightly warm, drizzle or pipe it over top
- Check out this link for some tips on the perfect technique
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Best caramel sauce
Had to stop myself from licking my plate. What an incredible caramel glaze. Everyone was amazed it also was gluten free. This cake is a winner!
How lovely to read this comment! Please stay in touch!!
Wanting to make this for Thanksgiving but would love to make ahead of time, does the cake do well freezing?
Thanks for the question. You can definitely freeze the cake layers prior to frosting. Just wrap them well and they should be good for about a month. We love making things ahead too! Good luck.
Is it possible to make the icing the day before and store it in the fridge overnight then the next day warm it up slightly and pour over the cake? I want to make this for Christmas and I’m trying to make as much as possible ahead of time to avoid the Christmas craziness in the kitchen
We think that should work, but be careful that you do not overcook the sauce when rewarming, or it can seize up.
We would opt to leave it at room temperature for a few hours, and then adding a bit of maple syrup to soften, rather than heating it. If that doesn’t work, then try the heat. Good luck!!
Is the mix supposed to be really runny?
This is such a subjective question, as we don’t know what ‘really runny’ means to you, but it should appear like a normal cake batter. We hope that it works, please let us know if you have issues after baking!