Low-FODMAP Spiced Zucchini Cake with Low-FODMAP Brown Sugar Cream Frosting; Gluten-free, Dairy-free

An easy and delicious recipe for low-FODMAP Spiced Cake- one of the best holiday cakes around! Adding zucchini gives this some nutrient power and added moisture and texture. This low-FODMAP Spiced Cake is perfectly paired with my low-FODMAP Brown Sugar Cream Frosting and bakes up beautifully for an anytime treat.  Drizzle with my vegan low-FODMAP Caramel Sauce for even more indulgance!

Enjoy this low-FODMAP Spiced Zucchini Cake recipe made into muffins or a loaf for other options. This is a versatile cake that you can also top with low-FODMAP ermine frosting,  low-FODMAP cream cheese frosting or low-FODMAP vanilla buttercream.   Gluten-free and dairy-free!

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Or peruse over 300 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Spiced Zucchini Cake with Low-FODMAP Brown Sugar Cream Frosting; Gluten-free, Dairy-free

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

Serves: 16

Prep time: 25 minutes

Bake time: 20-25 minutes

Bake 375 F

Equipment: 9 by 13 inch pan or other desired size (can use muffin pan or loaf pans; adjust bake times for smaller pan)

Ingredients

  • 2 and 1/2 cups gluten-free, low-FODMAP flour (I use Authentic Foods GF Classical Blend, it had the best results in my low-FODMAP bake off contest!)
  • 1 teaspoon xanthan gum (if not added to your flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup canola oil
  • 1 and 3/4 cups packed dark brown sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups finely grated zucchini (about 1-2 medium zucchini)
  • Vegetable shortening for greasing
  • Garnish: toasted pecans, low-FODMAP sweet nuts or low-FODMAP Caramel Sauce 

For Low-FODMAP Brown Sugar Opera Cream Frosting (a variation of my low-FODMAP Opera Cream/Ermine frosting)

  • 1 cup brown sugar
  • 5 tablespoons low-FODMAP gluten-free flour or potato starch
  • 1 cup low-FODMAP milk (such as almond for vegan version, or lactose-free)
  • 1 cup dairy-free margarine (for vegan version) or lactose-free butter (I have tried both, and they are both great)
  • 1-2 teaspoons vanilla or caramel extracts (can also do 1 teaspoon of each)

Directions:

Prepare low-FODMAP Zucchini Spice Cake

  • Preheat the oven to 350°F and grease a 9×13 inch pan (or your choice of pan if making smaller bundt or other cakes)
    • I also like to line the pan with greased aluminum foil to lift out easily
  • Whisk the low-FODMAP flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl
  • In a separate large bowl whisk the oil, brown sugar, eggs, and vanilla extract together
  • Pour the wet ingredients into the dry ingredients and whisk until combined
  • Fold in the grated zucchini
  • Spread batter into the prepared pan
  • Bake for 20-25 minutes
    • Baking times vary, so watch for doneness
  • Remove the cake from the oven and set aside to cool
  • If individual cakes were prepared, after 10 minutes invert them gently and cool completely on the wire rack

Prepare the low-FODMAP Brown Sugar Frosting

  • Mix together flour, sugar and milk in small pan
    • Note: I have tried this recipe with adding the sugar to the butter mixture instead of the cooked milk.  I found the sugar did not dissolve completely.  I prefer this version for a lighter, smoother texture
  • Cook on stove, medium low heat, stirring constantly
  • When thick, remove from heat and ensure it doesn’t burn (should coat back of wooden spoon)
  • Let mixture cool to room temp, cover with saran connecting to the surface to reduce the skin forming on top
  • Meanwhile, cream butter or margarine in mixer well, using flat paddle, until fluffy about 5-7 min
  • When milk mixture is cool, slowly add it to the creamed butter mixture until right consistency
  • Add vanilla or caramel extracts and beat again
  • Frost cake immediately

Finishing the low-FODMAP Zucchini Spice Cake

  • Spread frosting over cooled (room temperature) zucchini cake
  • Refrigerate for 30 minutes before serving
  • Cover leftover cake tightly and store in the refrigerator for 5 days

These are so moist and delicious..try it with the low-FODMAP Caramel Sauce

  • The low-FODMAP Brown Sugar Cream Frosting is light and melts in your mouth, with a subtle caramel flavor!

  • This won’t last long 🙂

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