Low FODMAP Gluten Free White Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

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Ingredients

12 servings

For the cake

2 ¼ cups gluten free flour blend
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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2 ½ tsp baking powder
½ tsp baking soda
½ tsp xanthan gum (omit if your flour blend already contains it)
½ tsp salt
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
5 large egg whites, room temperature
2 tsp vanilla extract
1 cup whole milk, room temperature
¼ cup sour cream, room temperature

For the buttercream

1 cup unsalted butter, softened
3 ½ cups powdered sugar, sifted
3 tbsp heavy cream
Ingredient note
A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
1 ½ tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, and salt until evenly combined. Set aside.

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