Low-FODMAP Maple Walnut Layer Cake with Low-FODMAP Maple Buttercream Frosting; Gluten-free, Dairy-free
November 4, 2018
Printer Friendly Version
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:
- low-FODMAP Carrot Cake
- low-FODMAP Snickerdoodle cookies
- low-FODMAP Coconut Cake
- low-FODMAP German Chocolate Cake
- low-FODMAP Hummingbird Cake
- low-FODMAP Banana Cake with Peanut Butter Frosting
Or check out over 300 more low-FODMAP recipes on the blog. IBS-friendly!
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:
- 35 min for 2 cakes in one oven
- 20 min for 2 cakes in 2 ovens ; since ovens vary, check yours for doneness with a tester in the center (should come out clean when cake is done)
Total time: up to 1 hour 20 min; plus cooling
Bake: 350 F
Equipment: 2 x 9 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 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 35 minutes, until center springs back to touch and cake is only lightly brown
- Tester should come out clean; as ovens vary, your oven may take more or less time
- If using multiple ovens the bake time will be much less
- For three layer cake bake 17-18 min per layer
- 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 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
Comment/Review Below
Want a 10% coupon? Just review this recipe & then email us at info@rachelpaulsfood.com letting us know which recipe you have reviewed. We will then send you a 10% coupon code (limit 1 per customer/email).
8 Comments
Leave a Reply to Rachel Pauls Food Cancel reply
Delicious
The cake was very delicious.
I changed the frosting recipie
Only 2/3 cup butter
No milk
Also I did not add a garnish
Erica,
Thank you so much! We LOOOOVE this cake too 🙂
Have a great day.
Maple Walnut layer Cake
This cake was AMAZING!!! I have never baked a cake from scratch, let alone Gluten Free and FODMAP friendly, that came out this great. I cannot recommend this cake enough. It is SO good. A very dense and moist cake. I did not have any maple extract so I used vanilla and a bit of Almond. In the frosting I used maple sugar from a girlfriend and her husbands maple business. It was totally to die for.. Thank you SO much!
Suzette,
Thank you SO much. What a lovely review to read, it gave us goosebumps. You may want to try one of our other cake recipes– they are all delicious, depending on the occasion. And we are excited to be launching our own line of Happy Baking Chocolate and Vanilla Cake Mixes very soon!! Have a great day.
Gluten free maple walnut cake
Hi. I made cupcakes. I felt there was too much sugar in the recipe so I only used 1 cup. The batter was too thick so I used 2 cups of milk instead. They were delicious.
Thanks so much Michelle!
We love hearing feedback and when our customers make changes that suit their personal preferences 🙂
Hi there, I’m wondering if it’s possible to use maple syrup instead of maple extract in the cake batter? Should I decrease the sugar and almond milk to accommodate for the extra sugar and moisture?
Hi Leah,
Maple syrup is very subtle in flavor and will not create the same effect as the maple extract. You will also want the extract for the frosting to taste like maple as well. We have not tried your substitution and would not be able to tell you how it would work without testing the recipe. The gluten-free baking process may be trickier than standard baking. Thanks for your question 🙂