Low-FODMAP Vanilla Cupcakes or Layer Cake Recipe; Gluten-free, Dairy-free

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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:

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

Bake time:

  • 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



  • 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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Comments Rating 5 (3 reviews)

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  1. Jes September 19, 2019
    • Rachel Pauls Food September 19, 2019
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    • Rachel Pauls Food December 30, 2019
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