I found this 3 – 5 ingredient recipe while looking at low FODMAP recipe boards on Pinterest. Visit Honest Cooking to see the full recipe and method.
My result has no where near as “light and feathery” as hers, but it tasted great, kept well for 3 days, and my husband enjoyed it too. Maybe the corn flour I used had something to do with it. I followed directions, beat the eggs for 10 minutes, sifted the flour 4 times, and used a light hand folding. ??? — then it was my first time making a sponge cake.
I liked topping my cake with strawberry sauce.
After day 3 it did get a little stale, but I do not think it would freeze well.
I will certainly try this recipe again and even wonder about trying it with another type of flour.
I used the gluten-free gingerbread cake recipe from King Arthur Flour as a guide for creating this low FODMAP version.
GLUTEN-FREE GINGERBREAD CAKE
- 1 ½ cups King Arthur gluten-free flour
- ½ cup Brown Rice Flour (could use all regular gluten-free flour)
- ½ teaspoon xanthan gum
- 2 tablespoons Truvia Baking Blend ** important update below (or ¼ cup regular sugar)
- 1 teaspoon baking soda
- ½ teaspoon salt (I omitted to reduce the total sodium content)
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon each ground cloves and nutmeg
- 1 cup Lactaid Fat Free Milk (or your choice of milk substitute)
- 1 teaspoon vinegar (used this & the oil below to mimic the non FODMAP friendly Buttermilk in original recipe)
- 1 tablespoon light olive oil (might omit next time)
- 1 melted Earth Balance Vegan Buttery Stick (or 1/2 cup butter)
- ¾ cup dark Karo corn syrup (replaces non FODMAP friendly molasses)
- 1 large egg
- ¼ cup water
- 1/2 cup diced crystallized ginger (I used, but could be optional)
** April 25, 2016 Update — I will not be using Truvia Baking Blend, or Truvia, during the rest of the elimination phase of the low FODMAP program as it contains erythritol which has been shown in studies to interfere with fructose absorption. Click here to read the full post I wrote today about erythritol.
- Preheat oven to 350°F. Grease & lightly flour an 8” – 9” square pan. (I would line the bottom with parchment paper next time)
- Sift the dry ingredients (not the diced ginger) into a large mixing bowl.
- Combine milk and vinegar. Set aside. Melt the butter and allow it to cool.
- Whisk egg and water in a medium mixing bowl, and then add the rest of the liquids.
- Combine the liquids with the dry mixture, beating until smooth.
- Stir in the crystallized ginger.
- Pour the batter into the prepared pan
- Bake the cake for 35 to 45 minutes, until cake begins to pull away from the edge of the pan and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and cool on a rack for 15 minutes before cutting into 16 squares.
I was very pleased with the result, so pleased that I forgot to take a photo of the baked cake before I cut it and removed from the pan. I wrapped the individual pieces and placed a number of them into the freezer as gluten-free baked goods are said to go stale quickly otherwise.
The MyFitnesPal estimate on this gingerbread is that each serving is 229 calories. Nutritionally the fat profile is 7.5g total, with 2.4g saturated, 1.2g polyunsaturated, 3.2 monounsaturated, & 11.8mg cholesterol — 132.2mg sodium, 255.9mg potassium — 38.5g total carbs, with 3g fiber, and 5.9 sugars — 2.5g protein, 8.6g calcium, and (I wonder if this is really right) 22.5% of iron. So while I am thrilled with the taste and moistness this recipe yielded I might play around a little next time to see if I can reduce the calories, fat, and carbs a bit — UPDATE read the note below. Then again, I might just accept it is a treat and next time I will use real sugar which will up the calories and carbs.
** April 25, 2016 — I will not be using Truvia Baking Blend, or Truvia, during the rest of the elimination phase of the low FODMAP program as it contains erythritol which has been shown in studies to interfere with fructose absorption.