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