Low FODMAP Birthday Banana Cake with Lemon Icing
Low FODMAP Birthday Banana Cake with Lemon Icing
I made this gorgeous banana cake with lemon icing for my birthday. This low FODMAP cake has the sweetness from the bananas and tanginess from the lemons which makes it absolutely delicious!
My friends definitely couldn't tell it was low FODMAP, gluten and dairy free.
As always I would recommend having one piece of cake at a time so you don't have too much sugar at once.
FODMAP Note: Common bananas are low FODMAP when they are firm (green to just yellow) in 1 medium banana serves, however they become high FODMAP quickly when they are ripe with brown spots.
This recipe is featured in The Gut Friendly Cookbook.
Ingredients
Make gluten freeBanana Cake
butter or dairy free spread
Dairy Free
banana (firm - no brown spots) (mashed- about 3-4 large bananas)
FODMAP
lemon juice
FODMAP
low FODMAP milk
FODMAP
Low FODMAP milk options include lactose free milk, almond milk, hemp milk, macadamia milk, quinoa milk, rice milk (3/4 cup or less per serve), soy milk made from soy protein (not whole or hulled soybeans), UHT coconut milk (1/2 cup or less per serve).
Make sure your low FODMAP milk does not include high FODMAP ingredients like inulin (chicory root), agave syrup, fructose, high fructose corn syrup, molasses, or honey.
If using a dairy free alternative choose one that contains 120mg of calcium per 100ml serve, and 3g of protein per 100ml serve (this info is in the nutrition label).
gluten free all purpose flour (for best results weigh out the amount you need)
FODMAP
Lemon Icing
lemon juice
FODMAP
butter or dairy free spread
Dairy Free
confectioners sugar (powdered sugar)
Gluten Free
lemon zest
FODMAP
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- Preheat the oven to 170ºC / 340ºF bake function. Grease and line a 25cm (10inch) round cake tin with baking paper. If the dairy free spread (olive oil spread or butter) isn't at room temperature, soften it slightly in the microwave for 10 seconds (you want it soft enough that you can press your finger in easily but not melted). Add the dairy free spread and sugar to a large bowl and mix using egg beaters or a cake mixture until it is creamy and fluffy. Add in the vanilla and then the eggs, one at a time until well mixed.
- Mash the bananas until you have two cups. Zest and juice the lemon. Place the zest to one side for the icing. Measure out 2 teaspoons of lemon juice and save the rest of the lemon juice for the icing. Mix the banana and the lemon juice through the wet mixture.
- In a cup dissolve the chia seeds with 1 tablespoon of boiling water. Stir until the mixture becomes gluggy. Then stir through the wet mixture - if using guar or xanthan gum instead add it now (this will help hold the baking together like gluten does in normal baking).
- Heat the low FODMAP milk in the microwave until warm (about 20 to 30 seconds on high). Then mix the baking soda into the warm rice milk. Fold through the wet mixture.
- Sift the gluten free all purpose flour into a large bowl and stir through the baking powder. Tip the dry mixture into the wet mixture and stir until it is well combined (you can use a cake mixer if you have one).
- Pour into the cake tin and place in the middle rack of the oven. Cook for 45 to 60 minutes until the top is golden and the cake feels spongy to touch. To check the cake is fully cooked, push a wooden skewer through the center of the cake and if it comes our clean the cake is ready.
- Allow the cake to cool before icing.
- To make the icing place the confectioners sugar (powdered sugar) in a large bowl. Soften the dairy free spread (olive oil spread or butter). You want it soft enough that you can press your finger in easily but not melted (if it's melted start again as the icing will fail). Add the dairy free spread to the confectioners sugar (powdered sugar). Start mixing then add 1 tablespoon of lemon juice (you put this aside earlier). Mix the icing until smooth. If the mixture isn't wet enough (it should look like creamy butter) add another 1/2 tablespoon of lemon juice.
- Ice the cake and sprinkle with the lemon zest you put aside earlier.
- To serve cut the cake into 16 pieces by cutting the cake into quarters and then each quarter into four pieces. Enjoy!
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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