Low FODMAP Texas Sheet Cake with Pecan Frosting

Total time1 hr 5 min

Prep time20 min

Cook time25 min

Low FODMAP Texas Sheet Cake with Pecan Frosting

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

For the cake

2 cups all-purpose flour
Ingredient note
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
2 cups granulated sugar
½ tsp salt
1 tsp baking soda
2 sticks (1 cup) unsalted butter
¼ cup unsweetened cocoa powder
1 cup water
2 large eggs
½ cup buttermilk
Ingredient note
A serving of up to about 1 tablespoon of buttermilk 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 buttermilk, please tap it and change its rating to Red.
1 tsp vanilla extract

For the frosting

1 stick (½ cup) unsalted butter
⅓ cup whole milk
¼ cup unsweetened cocoa powder
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 cup pecans, roughly chopped

Instructions

1
Preheat the oven to 350°F (175°C). Grease an 18×13-inch rimmed half-sheet pan with butter or nonstick spray, then line the bottom with parchment paper.
2
In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking soda until combined. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!