This warming low FODMAP Festive Spiced Cake is perfect for the holiday season and brings all the cosy flavours of Christmas to your table. Made with psyllium husk for extra fibre, warming spices and a hint of orange, this cake is wonderfully moist and aromatic whilst being gentle for those with IBS. The combination of spices creates a beautifully festive flavour that fills your kitchen with the scent of the season. It’s naturally gluten free and makes a delightful addition to your festive breakfast table or afternoon tea, proving that managing IBS doesn’t mean missing out on seasonal treats.
Makes 1 cake (approximately 12 slices)
Ingredients
For the cake:
- 150g almond flour
- 100g gluten free all-purpose flour
- 2 tbsn psyllium husk powder
- 2 tspn baking powder
- 2 tspn ground cinnamon
- 1 tspn ground ginger
- ½ tspn mixed spice
- ¼ tspn nutmeg
- ¼ tspn salt
- 100g soft brown sugar
- 3 large eggs
- 120ml lactose free milk
- 80ml vegetable oil
- 1 tspn vanilla extract
- Zest of 1 orange (approximately 1 tbsn)
- 50g dried cranberries
- 30g chopped walnuts (optional)
For the glaze:
- 100g icing sugar
- 1-2 tbsn orange juice
- Fresh cranberries and a few sprigs of Rosemary or some orange zest for decoration
Method
- Preheat oven to 350°F (180°C). Line a deep 9in round cake tin with parchment paper
- In a large bowl, whisk together the almond flour, gluten free flour, psyllium husk powder, baking powder, all the spices and salt
- In a separate bowl, whisk together the brown sugar, eggs, lactose free milk, oil, vanilla extract and orange zest until well combined
- Pour the wet ingredients into the dry ingredients and mix until just combined and let the batter rest for 5 minutes to allow the psyllium husk to absorb the liquid
- Gently fold in the dried cranberries and walnuts
- Pour the batter into the prepared tin and smooth the top
- Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean and the top is golden brown
- Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely
- Once cooled, mix the icing sugar with orange juice until you have a thick but pourable glaze
- Drizzle the glaze over the cooled cake and decorate with either fresh cranberries and a few sprigs of Rosemary or sprinkle with some grated orange zest. Serve… and enjoy…!
TIPS
- This cake stores for up to 5 days in an airtight container or can be sliced and frozen for up to 3 months
- The psyllium husk not only keeps the cake moist, but also adds fibre
- For a dairy free version, ensure you use a plant-based milk
- If you like this low FODMAP Festive Spiced Cake take a look at some of my other recipes. How about low FODMAP Cinnamon Muffins or low FODMAP polenta biscuits?
- Unsure whether you have IBS? Take a look at my FREE Recipes and Symptom Tracker
Change your life in just three sessions
Need help to manage your IBS symptoms? I have a base in Cardiff and Bristol, but work with IBS sufferers across the UK through online sessions. The vast majority of my clients have found that only three sessions are needed before they feel confident to move forward on their own. I will send you booklets, which have an extensive list of all the foods you can eat on the low FODMAP diet. I’m available for advice and support between sessions. Find out more about my IBS services. I offer a free initial telephone call for you to decide whether the low FODMAP diet is right for you. So give me a call or fill out the contact form.
Many of my clients say that working with a specialist IBS dietitian has been life-changing, and are finally managing to live more comfortable lives. See their success stories.
