Makes 12 servings
Do you know that this is one of the first recipes I ever created? That was all the way back in 2014 and now I’ve given it a bit of a revamp. This low FODMAP lemony lemon cake helped me find my food joy again while keeping my grumpy tummy at bay.
I know lemons seem like such a regular ingredient… however in cake form, this ingredient is bright, zingy and oh so fresh! The secret is to use lots of lemon zest to bring out the flavour.
Now let’s talk about texture. This isn’t your ordinary cake. This is more like a hybrid between a brownie and a cake, kind of like if those two had a baby. This means it has a super moist crumb and will stay fresh for ages… this also means the cake will settle a little bit when you pull it from the oven. Don’t fret about that – it will still taste awesome!
Make sure the self raising flour is gluten free. We used one made from a mixture of rice flour, maize starch, tapioca starch, sugar, raising agents (450, 500), vegetable gum (Xanthan).
Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Make your lemon juice and lemon zest from fresh lemon.
Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.
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 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 sh... Read More