Low FODMAP Dairy Free Yellow Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

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Ingredients

12 servings

For the cake

2 ½ 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
See all
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 ½ tsp baking powder
½ tsp salt
1 cup dairy free butter, softened to room temperature
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 cup oat milk, room temperature
Ingredient note
Counting all occurrences of oat milk in this recipe, the combined amount remains within the reviewed Low FODMAP serving. If you prefer to always avoid oat milk, please tap it and change its rating to Red.
1 tbsp apple cider vinegar

For the frosting

1 cup dairy free butter, softened to room temperature
3 ½ cups powdered sugar, sifted
3 tbsp oat milk
Ingredient note
Counting all occurrences of oat milk in this recipe, the combined amount remains within the reviewed Low FODMAP serving. If you prefer to always avoid oat milk, please tap it and change its rating to Red.
1 tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with dairy free butter or cooking spray, line the bottoms with parchment paper, and grease the parchment.
2
In a small bowl or measuring cup, stir together the oat milk and apple cider vinegar and set aside for 5 minutes until slightly curdled.

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