Low FODMAP Dairy Free Pumpkin Cake

Total time2 hr

Prep time25 min

Cook time35 min

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
¾ cup coconut oil, melted and cooled
1 ½ cups granulated sugar
4 large eggs
1 can (15 oz) pumpkin puree
Ingredient note
A serving of up to about 1/4 cup of pumpkin puree is low in FODMAPs. This recipe contains only about 2 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
¼ cup dairy free milk
2 tsp vanilla extract

For the frosting

8 oz dairy free cream cheese, softened
¼ cup dairy free butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 tbsp dairy free milk

For serving

½ tsp ground cinnamon (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.

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