Low FODMAP Pumpkin Spice Bundt Cake

Total time1 hr 45 min

Prep time20 min

Cook time55 min

4.8

(6)

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
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
½ tsp baking soda
1 tsp ground ceylon cinnamon
1 tsp ground ginger
½ tsp ground cardamom
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
½ cup packed light brown sugar
4 large eggs
1 can (15 oz) pure 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.
½ cup whole milk
⅓ cup neutral oil (such as sunflower or canola oil)
1 tsp pure vanilla extract

For the maple glaze

1 cup powdered sugar, sifted
3 tbsp pure maple syrup
1–2 tbsp whole milk

Instructions

1
Preheat the oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with softened butter or nonstick spray, then dust with flour, tapping out any excess.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, Ceylon cinnamon, ginger, cardamom, and salt until evenly combined. Set aside.

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