I am always looking for a low FODMAP dessert to make while entertaining guests that goes perfectly with coffee and tea. I haven’t been able to nail down a bundt cake recipe that I liked until now and I am so excited to share! This recipe is multi functional for me as it’s not only a great coffee cake type of dessert but also perfect during the high holidays. If you’re wondering what the high holidays are, let me take a pause and explain…
According to Chabad, the High Holidays are a blend of joy and solemnity, feasting and fasting, prayer and inspiration make up the spiritually charged head of the Jewish year. Rosh Hashanah is specifically about celebrating the head of the new Jewish year. It is traditional to dip apples into honey to welcome a sweet new year. Well for us FODMAPPERs that is welcoming a stomachache and discomfort! This cake is still sweet with using maple syrup instead of honey and avoiding apples.
Side note: does anyone else think of My Big Fat Greek Wedding when they hear the word “bundt cake”? It’s seriously one of my favorite scenes when the families first meet and Mrs. Miller offers a bundt cake to the Mrs. Portokalos and she looks at her sister and goes “there is a hole in this cake!”
Looking for other low FODMAP dessert recipes? Check out a few of my favorites: coconut macaroons, chocolate flourless cookies & teff brownies.
Mixing wet and dry ingredients together.
Maple & Cinnamon Bundt Cake with a Maple Glaze
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings 1x
- Category: dessert
Description
A delicious bundt cake recipe perfect for Rosh Hashanah or really anytime of the year!
Ingredients
Cake:
- 3 cups gluten-free flour (I prefer Namaste Perfect Flour Blend)
- 2 tsp baking powder
- pinch of salt
- 1 1/2 tbsp cinnamon
- 2 sticks unsalted butter, softened
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup FODMAP-safe milk (I prefer MALK unsweetened almond milk)
- 1/2 cup maple syrup
Glaze:
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 tbsp FODMAP-safe milk (I prefer MALK unsweetened almond milk)
- 2 tbsp maple syrup
Instructions
Cake:
- Preheat the oven to 350 degrees.
- In a medium-size bowl, stir in the flour, baking powder, salt, and cinnamon. Set aside.
- Using an electric mixer on medium-high, whip the butter for 2-3 minutes until a smooth cream forms.
- Remove the bowl from the mixer and fold in the remaining wet ingredients (the mixture will appear very wet).
- Gently fold in the dry ingredients, making sure not to overmix.
- Spray a bundt cake pan with nonstick cooking spray and pour cake batter evenly into pan.
- Bake for 35 minutes or until a toothpick comes out clean.
Glaze:
- Whisk all of the ingredients together and drizzle on top of the cooled cake.
Notes
Store the cake on the counter top or will get hard in the refrigerator.
Keywords: fodmap dessert recipes, fodmap dessert, low fodmap dessert