A fodmap friendly cake with beautiful warm undertones of a cinnamon spice mix and maple syrup, topped with a soft caramel icing and walnuts.
If you enjoy spices, then this is the perfect cake for you! This cake is super moist and has flavours absolutely out of this world. The caramel icing pairs beautifully with this maple spice cake, enhancing its warm undertones.
For this cake, I chose Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This particular flour already contains xanthan gum. Xanthan gum is required in gluten free baking because it provides the elasticity and acts as a binding agent for the flour, more importantly it is responsible for holding onto moisture, which is exactly what gluten free flour often lacks. Find yourself a gluten free flour blend that has xanthan gum already added, but if it doesn't, it's not the end of the world! Simply buy xanthan gum separately from your local supermarket and add about 1/2 tsp to your recipe.
Follow along with the video below:
If you enjoyed this recipe, I would love to hear from you!
Maple Spice Cake (Fodmap Friendly)
Serves: 8-10 Prep Time: 10 mins Bake Time: 45-55 mins Total Time: 60 - 65 mins
200g raw caster sugar
80ml canola oil
⅓ cup maple syrup
1 tsp vanilla extract
210g gluten free flour, sifted (I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
½ cup buttermilk (mix 1/2 cup of almond milk or lactose free milk with 1 tsp lemon juice), sit at room temperature for 10 minutes
1.5 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
2 tsp baking powder
¼ tsp bicarbonate soda
¼ tsp salt
1 cup brown sugar
120g salted butter, cubed
¼ cup lactose free milk or almond milk
1.5 cups icing sugar
Preheat the oven to 180° C (fan forced) and line a standard round cake tin with baking paper.
In a bowl of a standstill mixer with a paddle attachment, on a medium speed beat together the eggs and sugar for 2 minutes or until light and fluffy.
Add the oil, maple syrup, vanilla extract and mix on a medium speed for 2-3 minutes.
In a small bowl, sift in the flour, then add the cinnamon, nutmeg, ginger, cloves, baking powder, bicarbonate soda and salt.
On a low speed, add the flour mixture to the egg mixture and mix for 1 minute, then add the buttermilk and mix on a low speed until just combined.
Place the cake into the oven for 45-55 minutes, or until a toothpick comes out clean.
For the caramel icing:
In a stainless steel saucepan, heat the brown sugar, butter and milk on a low heat and stir until the sugar has dissolved.
Stop stirring, increase the heat to medium and cook for 3-6 minutes or until the mixture turns amber and bubbles form.
Remove from the heat and transfer the caramel mixture to a small bowl. Set aside and allow to cool at room temperature. The caramel should still be slightly runny once cooled.
Once cooled, add the caramel mixture to a bowl of a standstill mixer with a paddle attachment.
Gradually mix in powdered sugar on a low speed until combined and there are no more lumps.
Evenly spread over the icing onto the cake. Serve and enjoy!
Store this cake in an airtight container at room temperature for up to 4 days.
Nutrition Information (per serve):