Low-FODMAP Maple Walnut Layer Cake with Low-FODMAP Maple Buttercream Frosting; Gluten-free, Dairy-free

I love maple syrup- it is my go-to sweetening ingredient for almost all my  low-FODMAP recipes.  And it is heavenly in a low-FODMAP cake recipe!

This low-FODMAP Maple Walnut Layer Cake is light, moist, spongy and so delicious.  It is perfectly crowned with the low-FODMAP Maple Buttercream. Low-FODMAP Maple Buttercream Frosting is also a supreme topping for my low-FODMAP Zucchini Spice Cake.

You may also love my low-FODMAP Carrot Cake and low-FODMAP Snickerdoodle cookies.  Or check out over 200 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Maple Walnut Layer Cake with Low-FODMAP Maple Buttercream Frosting; Gluten-free, Dairy-free

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

Serves 24

Prep time: 45 min (15 min for prepping low-FODMAP cake, 15 min for prepping frosting, 15 minutes for decorating) plus cooling layers

Bake time: 20 min; since ovens vary, check yours for doneness. Gluten-free can be tricky

Total time: 1 hour 5 min; plus cooling

Bake: 350 F

Equipment: 2 x 8 inch round cake pans (can also use 3 pans for a three layer cake, if desired)

Ingredients

For low-FODMAP Maple Walnut Cake

  • 2 cups sugar
  • 4 large eggs
  • 2 & 1/2 cups low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend for all my baking, check out my low-FODMAP bake off blog to see why!)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum (if not added to your flour choice)
  • 1 cup canola oil
  • 1 cup low-FODMAP milk (such as almond for a dairy-free cake, or lactose-free)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon maple extract (titrate less depending on the potency of your extract)
  • Vegetable shortening for greasing

For Garnish:

  • 1 cup toasted walnuts
  • 3 tablespoons pure maple syrup, divided

For Low-FODMAP Maple Buttercream Frosting

  • 2 cups low-FODMAP vegan spread, such as Earth Balance
    • you can also use lactose-free butter for non-dairy-free version
  • 1 teaspoon maple extract (may need less depending on the potency of your extract)
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon salt
  • 4-5 cups confectioners’ sugar
  • 3-4 tablespoons low-FODMAP milk (such as almond for dairy-free) or canned coconut cream (for a richer frosting)

Directions

To prepare Low-FODMAP Maple Walnut Cake

  • Preheat oven to 350°F
  • Grease 2 x 9 inch round cake pans, and line with parchment rounds if desired
  • Beat sugar and eggs in large bowl of electric mixer at medium speed
  • Add low-FODMAP milk, vanilla, maple extract and oil and beat to combine
  • In a separate bowl combine flour, salt, baking powder and xanthan gum
  • Add dry ingredients to the mixer; beat at medium speed for 1 minute
  • Pour batter into prepared pans
  • Place in center of oven and bake for about 20 minutes, until center springs back to touch and cake is only lightly brown
    • for three layer cake bake 17-18 min
  • Cool on rack for 5 minutes. Remove cakes from pans onto rack and cool completely before frosting

To prepare low-FODMAP Maple Walnut Frosting

  • In electric stand mixer with flat paddle, beat vegan spread or lactose-free butter until creamy
  • Add in maple extract, maple syrup and salt
  • Gradually beat in confectioners’ sugar and enough cream or milk a tablespoon at a time to reach desired consistency

To decorate low-FODMAP Maple Walnut Cake:

  • Place one cake layer on a serving plate; spread with 1 cup frosting
  • Sprinkle with 1/2 cup walnuts and drizzle with 1 tablespoon maple syrup
  • Top with remaining layer
  • Frost top and sides of cake
  • Decorate with remaining walnuts and syrup per your preference