23 Jun Easy Low FODMAP Jammy Strawberry Cake
I’ve tried a few versions of this delicious strawberry cake over the years and this time I just had to get into the kitchen and figure out a how to make it a low FODMAP cake.
So glad that I did – it’s absolutely delicious, a proper taste of summer and so easy to make! It’s egg-free and gluten-free too. Fantastic to make and share with family who aren’t following a low FODMAP diet, without feeling like anyone’s missing out.
This gluten-free version also works for people with coeliac disease – another time when it can be hard to find a dessert that suits everyone. Win-win!
For those who don’t need it to be – it also works perfectly well with the gluten-free flour swapped for regular self-raising flour. Don’t have self-raising flour? No problem – just add in 2 tsp baking powder for each 130g (cup) of plain flour.
All in all, a fantastically simple, summery low FODMAP cake that puts all of these new-season strawberries to good use.
I served it up with lactose-free yoghurt, but feel free to serve it up with low FODMAP ice-cream, cream or whatever you fancy.
Low FODMAP notes
The recipe is planned out to be low FODMAP according to the Monash low FODMAP app.
Serving-size wise, it should be low FODMAP with one to two servings – try not to eat the whole thing!! Though I strive to update all recipes in line with any Monash updates, I’d still recommend that you check the app for up-to-date serving sizes to be sure.
The recipe does contain butter – which as a fat, can be a trigger for some people with IBS.
Easy Low FODMAP jammy strawberry cake
- 130 g self-raising gluten-free flour (regular self-raising flour if not low FODMAP / GF) (1 cup) Make sure it's GF flour that can be swapped in at a 1:1 ratio. Dove's farm works well in the UK.
- 115 g unsalted butter, melted (1/2 cup)
- 150 g strawberries, tops removed (1 cup)
- 150 g sugar (2/3 cup)
- 120 ml lactose-free milk (regular milk if not low FODMAP) (1/2 cup)
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp vanilla essence (also works well without this)
- Pre-heat oven to 180c (350 F) and butter a ~8 inch square / round baking dish. (I lined an 8 inch round cake tin which also worked perfectly.)
- Add the strawberries to a bowl with around 2 tbs of the sugar and mash them with the back of a spoon or fork to release all of their delicious juices. Try to resist just eating this as it is…
- Mix together the rest of the sugar, melted butter, milk and salt in a bowl. Sift in the flour and baking powder and whisk well until you have a smooth batter.
- Pour the batter into the buttered dish / tin and spread evenly to the edges.
- Spoon out the mashed strawberries and all of those juices onto the top of the batter – it might look like a lot of juice here but that's totally fine!
- Place in the oven and bake for 25 minutes, until a toothpick inserted into the centre comes out clean. If it's not done at 25 minutes, just pop it back in for another 2 minutes and keep checking until it's done.
- Remove and allow to cool on a cooling rack. Hold-off for a good 5-10 minutes minutes to avoid burning your mouth on the super-hot jammy bits. Serve warm with lactose-free yoghurt or low FODMAP ice cream… or whatever you fancy!