Low-FODMAP Vanilla Cupcakes or Layer Cake Recipe; Gluten-free, Dairy-free
February 28, 2019Printer Friendly Version
Every chef needs a go-to recipe for vanilla (yellow) cake or cupcakes. This is the perfect gluten-free and low-FODMAP Vanilla Cake recipe for you.
(If you are looking for a shortcut to have this amazing cake, try my low-FODMAP Happy Baking Vanilla Cake Mix instead!)
These moist low-FODMAP Vanilla Cupcakes are perfect with any style of frosting- try one of my low-FODMAP frosting recipes for low-FODMAP Raspberry Buttercream, low-FODMAP Chocolate Buttercream, low-FODMAP Salted Caramel Buttercream or low-FODMAP Vanilla Buttercream.
These are so pretty and will be a hit at any party!
Check out over 400 more low-FODMAP recipes on the blog, IBS-friendly! You may also love:
- low-FODMAP Cake Collection
- low-FODMAP Red Velvet Cupcakes
- low-FODMAP Chocolate Cake or cupcakes
- low-FODMAP Pumpkin Bread or muffins
- low-FODMAP Peanut Butter and Jelly Mug Cake
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Vanilla Cupcakes or Yellow Layer Cake; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Serves 12 cupcakes (approximately, you may have 1 or 2 more)
Double this low-FODMAP recipe for a layer cake (serves 24)
Prep time: 15 min with cooling
- For cupcakes: 18-25 min
- For a layer cake (this recipe makes one layer cake, double for a 2 layer cake)
- Bake: 35-45 minutes for a 9 or 8 inch round cake pan, respectively
- As oven temperatures vary, check about 5 minutes prior to suggested time so the cakes don’t overbake
Bake 350 F
Adapted from “Gluten-free Baking Classics, Second Edition” Annalise G Roberts
- 1 cup granulated sugar
- 2 large eggs
- 1 & ¼ cups low-FODMAP, gluten-free, all-purpose flour (my favorite is Authentic Foods GF Classical Blend- check out my low-FODMAP Bake Off Blog to see why)
- ¼ teaspoon salt
- 1 & ½ teaspoons baking powder
- ½ teaspoon xanthan gum (if not added to your flour choice already)
- ½ cup canola oil
- ½ cup low-FODMAP milk (almond for a dairy-free version or lactose-free)
- 1 teaspoon pure vanilla extract
- Vegetable shortening for greasing or cupcake liners
- Prepared low-FODMAP frosting of your choice:
- Preheat oven to 350°F and place rack in middle of oven
- Place cupcake baking liners in 12–cupcake baking pan or grease with vegetable shortening
- Beat sugar and eggs in large bowl of electric mixer with flat paddle or whisk at medium speed
- Add low-FODMAP, gluten-free flour, salt, baking powder, xanthan gum, oil, low-FODMAP milk and vanilla; beat at medium speed for 1 minute
- Pour batter into prepared pans
- Fill cupcakes about 2/3 fill (do not overfill or they won’t cook properly and will spill over the sides)
- Place in center of oven and bake for about 20 minutes, until center springs back to touch and cake is very lightly browned, tester in center comes out clean
- Cool on rack for 5 minutes
- Remove cupcakes from pans onto rack and cool completely before icing
- Popping them out of the pan is an important step to ensure they don’t overbake and dry out
- Top with your favorite frosting from all my delicious low-FODMAP frosting recipes on the blog– I have tons to choose from, and any sprinkles or low-FODMAP decorations you desire
So moist and delicious!
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Made for a very Happy Birthday!
Made these for my son’s birthday so that I could enjoy a cupcake despite having IBS. These turned out great!
This is wonderful! So glad to hear it. We love these cupcakes too 😊
How long would you bake for if making a layer cake?
We have updated the recipe to read more clearly for layer cake instructions. We appreciate the question! See the directions at the top of the recipe 🙂
I prepared these as cupcakes using almond milk and ended up with 14 in total. They came out fluffy, moist, and delicious. They were much enjoyed! Thanks!
That is great to hear! So thrilled you enjoyed the recipe!!
We now have our low-FODMAP Happy Baking Vanilla Cake mix available, to make these cupcakes super easy 🙂
Have a great day!!
We made this as a layer cake for my boyfriend and his son. It was moist, rich, and delicious. I frosted it with the plain low fodmap buttercream icing and it nearly put us all in a sugar coma, but it was so good that it was worth it!
We love hearing this feedback Noelle!
We now have our low-FODMAP Happy Baking Cake mix for vanilla cake and cupcakes that are exactly as good as this recipe! Check those out if you want a quicker sugar fix next time 🙂
Have a wonderful day!
Can I substitute the canola oil with vegetable oil and would it make a difference? Thank you!
Hi there Donna!
We like using canola oil because it tends to be a light and flavorless oil for baking, but vegetable oil should also work in this recipe. Good luck😊
made these for a friend’s birthday since we are both severe IBS sufferers and these were a big hit with everyone!! made with vanilla buttercream frosting
YES! Awesome to hear Danielle!