Lower FODMAP Gingerbread Pear Upside Down Cake

Name: Lower FODMAP Gingerbread Pear Upside Down Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ½ cup (1 stick; 113 g) unsalted butter, (cut into pieces); ½ cup (107 g ) firmly packed light brown sugar; 1/8 teaspoon ground allspice; 10- ounces (280 g) drained canned pears in pear juice, (sliced into 1-inch (2.5 cm) wedges); 1 ¾ cups 254 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour); 2 tablespoons minced candied ginger, (optional); 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (1 stick; 113 g) unsalted butter, (at room temperature, cut into pieces); 1/3 cup (71 g) firmly packed light brown sugar; 1 large egg, (at room temperature); 1 teaspoon vanilla extract; 3/4 cup (180 ml) unsulphured molasses; 3/4 cup (180 ml) boiling water; 1 1/2 teaspoons teaspoons ground cinnamon; 1 1/2 teaspoons ground ginger; ¼ teaspoon ground allspice; ¼ teaspoon ground cloves

Instructions

Prep:15minCook:50min

Our Lower FODMAP Gingerbread Pear Upside Down Cake combines a buttery brown sugar and pear topping, with a moist gluten-free gingerbread cake. This cake is not recommended for the Elimination Phase of the low FODMAP diet. Please note the icons at the top of the recipe; this cake is appropriate for those who digest fructose, sorbitol and fructans well as has been determined during your Challenge Phase.Low FODMAP Serving Size Information: Makes 10-inch (25 cm) cake; 14 servings

Updated at: Fri, 04 Sep 2026 04:45:28 GMT