Low FODMAP Louise Cake

Ingredients

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SERVES 12 (limit 1 slice per serve)

Base

125   dairy free spread (olive oil spread or butter) (softened slightly)*
150   white sugar
2   large egg yolk
245   gluten free all purpose flour*
2   baking powder
0.5   guar gum (or xanthan gum)*

Topping

2   egg white (large)
52   super fine granulated sugar
60   dried shredded coconut*
1   vanilla extract
162   raspberry jam

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • large mixing bowl
  • cake mixer/stand mixer
  • baking tin 20cm by 30cm (12 inch by 8 inch)

Low FODMAP Louise Cake

PREP IN 20 MIN COOKS IN 10 MIN SERVES 12 (limit 1 slice per serve)
BY ALANA SCOTT REVIEWED BY Joanna Baker (APD)
FEATURED IN Baking, Dessert, Snacks

This low FODMAP Louise cake is a delicious treat. It's a Kiwi classic and we love how the biscuit base combines with the tangy jam and soft marshmallow coconut topping... It's so good you won't want to share it!

FODMAP note: small serves of raspberry jam should be low FODMAP. This recipe has 2 tsp of jam per serve. Limit larger serves.

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Nut Free
  • Soy Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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Calories 286
Fat 12.4g
Saturates 4.4g
Protein 2.8g
Carbs 40.2g
Sugars 20.1g
Fibre 1.1g
Salt 0.2g
Iron 0.8mg
Calcium 73.4mg
Calories 286
Fat 12.4g
Saturates 4.4g
Protein 2.8g
Carbs 40.2g
Sugars 20.1g
Fibre 1.1g
Salt 0.2g
Iron 0.8mg
Calcium 73.4mg
Calories 286
Fat 12.4g
Saturates 4.4g
Protein 2.8g
Carbs 40.2g
Sugars 20.1g
Fibre 1.1g
Salt 0.2g
Iron 0.8mg
Calcium 73.4mg
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  1. Preheat the oven to 170ºC (340ºF) bake function. Line a 20x30cm (8inch x 12inch) tin with baking paper.
  2. Make the base. In a large bowl (or cake mixer) cream the butter and sugar until light and fluffy. Next beat in one egg yolk at a time. In a separate large bowl, mix together the baking powder, flour, and guar gum (if using, it helps reduce the crumbliness of the base). Once the flour mixture is mixed add to the wet mixture. Mix well until it forms moist buttery breadcrumbs (some fine and some the size of peas). Then press firmly into the tin (keep pressing until the dough is smooth - it shouldn't look like a cracked desert!).
  3. Bake the base for 10 - 15 minutes until the edges are just golden (it's okay if the center is still pale). Then leave to cool for 5 minutes. Increase the oven temperature to 180ºC (355ºF).
  4. Next make the topping. In a bowl or cake mixer beat the egg whites until they form stiff foamy peaks (the beaters should leave a trail as you lift them up). At a low speed add the sugar a little bit at a time, then increase to high speed and beat until the mixture is thick, glossy and leaves a peak as you lift out the beaters. Gently fold in the coconut and vanilla essence.
  5. Spread the raspberry jam over the prepared base, evenly spread over the coconut meringue topping and then bake. Check after 8 minutes, if it's golden brown then remove, if not continue cooking until the top is golden.

Buying Tips

Guar gum or xanthan gum help gluten free baking to stick together and rise. They are often found in the gluten free section of the supermarket or in a health food store.

Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Gluten Free Tips

If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.