Low-FODMAP ‘Margarita’ Lime Cake with Low-FODMAP Pretzel Crust; Gluten-free, Dairy-free

This recipe is a re-creation of my office staff’s favorite summertime cake recipe- a Margarita Cake.  My work partner requests this cake every year on his birthday.  It is the perfect mix of sweet and salty, with a hint of lime and creamy frosting.  If you have never tried a margarita cake recipe, then you are in for a fabulous treat!

A margarita cake typically uses lime margarita mix in the cake batter.  However, I made a few modifications to create this (even-better) low-FODMAP ‘Margarita’ Lime Cake, safe for a low-FODMAP diet.

The low-FODMAP Pretzel Crust gives it that sweet-salty flavor and the low-FODMAP Lime Cake with low-FODMAP Whipped Cream topping is light and fresh tasting.  You will also love how simple the prep is, using a rectangular pan… no need for fancy layers to frost (so much easier!).

Try this low-FODMAP pretzel crust in my low-FODMAP Key Lime Pie or low-FODMAP Pumpkin Pie, for a different flavor.  No need to roll out dough or use fancy equipment! Simply half the recipe for a standard 8 inch pie (see below).

You may also love my low-FODMAP Lemon Bars and low-FODMAP Starbucks Copycat Lemon Loaf recipes.  Or check out over 200 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP ‘Margarita’ Lime Cake with Pretzel Crust; Gluten-free, Dairy-free

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

Serves 24 or more

Prep time: 30 min

Bake time 45-55 min plus 1-2 hours for cooling

Total time: 2-3 hours

Bake 350 F

Equipment: one 13 by 9 rectangular pan, stand mixer

Ingredients

For low-FODMAP Pretzel Crust

  • 3 cups coarsely crushed low-FODMAP, gluten-free pretzels
    • You can use a food processor or just smash them with a rolling pin, they don’t need to be very finely chopped
    • You will need about 7 cups pretzels to yield this amount in crushed form
    • I used Snyder’s brand, since the soluble corn fiber in Glutino pretzels is hard for me to digest (although technically it is low-FODMAP).  Ingredients are: corn starch, potato starch, brown rice flour, tapioca starch, palm oil, dextrose, cellulose gum, baking powder, oat fiber, sunflower lecithin, yeast, xanthan gum, citric acid, salt
  • 1 cup sugar
  • 1 cup butter, or vegan spread (such as Earth Balance) melted

Note: If prepping an 8 or 9 inch pie crust then halve ingredients:

    • 1 & 1/2 cups pretzels with 1/2 cup sugar and 1/2 cup butter or vegan spread
    • If filling a no-bake custard pie (like my low-FODMAP Vanilla Pie) then pre-bake at 350 F for 10 minutes

For low-FODMAP Lime Cake

  • 2 cups sugar
  • 4 large eggs
  • 2 & 1/2 cups Authentic Foods GF Classical blend flour or your preferred low-FODMAP gluten-free, all purpose flour
  • ½ tsp salt
  • 1 tbsp baking powder
  • 1 tsp xanthan gum (if not added to your flour choice)
  • 1 cup canola oil
  • 1 cup lactose-free or dairy free low-FODMAP milk (such as almond)
  • 1 tsp vanilla extract
  • 1 tsp lime extract (adjust if necessary depending on the potency of your extract)
  • 1 tbsp lime zest (about 2 medium limes should be enough zest and juice for this recipe)
  • 3 tbsp fresh squeezed lime juice
  • Vegetable shortening, for greasing

For low-FODMAP Topping

Directions

  • Preheat to 350 F
  • Grease your 13 by 9 inch pan with vegetable shortening and place oven rack in center of oven
  • In medium bowl, mix all low-FODMAP pretzel crust ingredients
  • Sprinkle evenly on bottom of pan; press down with the back of a glass or your hand
  • Beat eggs and sugar in large bowl of electric mixer fitted with flat paddle on medium for 1 minute
  • Add the canola oil, low-FODMAP milk, vanilla, lime juice, lime extract and lime zest and combine
  • In a separate bowl combine low-FODMAP flour, salt, baking powder, xanthan gum
  • Add dry ingredients to the wet ingredients in the mixing bowl
  • Beat on medium for 1 minute
  • Pour into prepared pan and shake slightly to settle evenly
  • Bake about 45-55 min (can prepare low-FODMAP vanilla bean coconut whipped cream while baking)
    • Tester in center should come out clean, cake should be lightly golden
  • Cool well before topping, about 2 hours
  • Frost with low-FODMAP whipped cream; sprinkle with additional lime zest and low-FODMAP lime sugar
  • Store loosely covered in refrigerator until serving

So moist and fluffy, with that creamy frosting and the crunchy low-FODMAP pretzel crust.  A fabulous low-FODMAP cake!

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