Low FODMAP Marble Bundt Cake

Name: Low FODMAP Marble Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 ½ cups (339 g; 3 sticks) unsalted butter, (at room temperature, cut into pieces, plus extra for pan prep); 1 ½ cups (297 g) sugar; 1 tablespoon vanilla extract; 1 teaspoon baking powder; (use gluten-free if following a low FODMAP diet); 1 teaspoon salt; 5 large eggs, (at room temperature); ⅓ cup (80 g) lactose-free sour cream, (at room temperature); 1 1/3 cups (194 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, divided); ⅓ cup (28 g) sifted Dutch-processed cocoa, (such as Valrhona); 1 cup (90 g) sifted confectioners’ sugar; 2 tablespoons sifted Dutch-processed cocoa, (such as Valrhona); Pinch salt; 2 tablespoons lactose-free whole milk, (at room temperature)

Instructions

Prep:20minCook:1h

I am a sucker for old-fashioned cakes, and many Bundt cakes fit that category, like this Low FODMAP Marble Bundt Cake, which happens to be gluten-free, too. Butter and sugar and sour cream make for a rich, tender batter, and the Valrhona cocoa makes the marble swirl extra chocolatey. You don’t need the glaze, but it finishes it off with a tasty and beautiful flourish.Low FODMAP Serving Size Info: Makes 1 large Bundt cake; 16 slices; 1 slice per serving; 16 servings.

Updated at: Thu, 23 Jan 2025 22:26:18 GMT