Easy Low FODMAP Jammy Strawberry Cake

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.

Print Recipe

5 from 3 votes

Easy Low FODMAP jammy strawberry cake

Delicious and beautifully simple summer strawberry cake. Gluten-free, egg-free and low FODMAP.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Dessert

Keyword: Egg-free, Gluten-free, Low FODMAP, Summer

Servings: 8 servings (or 4 very generous ones!)

Ingredients

• 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)

Instructions

• 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!

Notes

🍞 If you’re struggling to get your hands on gluten-free flour, in the UK the Fodmarket store (affiliate link) have had some in for a while.

❓ Only have plain flour? No problem! Just add in 2tsp baking powder for every 130g / cup of plain flour. 

🍰 If you have any left, it should keep for a day when well-wrapped in the fridge and is also delicious cold.

🌱 If you wanted to make a vegan version – try swapping out the dairy milk for your favourite plant-based milk and the butter for vegan margarine. I haven’t tested it but it should work well.

🍓 The recipe also works well with a strawberry / rhubarb / blueberry filling… or any tinned or frozen fruit you have in the cupboard. Just make sure to defrost any frozen fruit first.

Recipe adapted from Jerelle Guy

Like this recipe? You should check out – Low FODMAP Vegan Chilli , Whats’ the deal with FODMAPs? , Fermented foods – gut friend or foe? , FODMAPs as a Vegan

Stuck for finding low FODMAP ingredients? If you’re the UK check out Fodmarket (affiliate link) for all of your baking and recipe needs!