Low FODMAP Vanilla Cake Recipe

This buttery Low FODMAP Vanilla Cake is made with gluten-free all-purpose flour, softened unsalted butter, granulated sugar, large eggs, pure vanilla extract, and lactose-free milk. The result is a light, airy, and golden dessert that is a perfect sweet staple for anyone with sensitive digestion. It is ideal for a weekend treat or a birthday celebration, making enough for 10 generous servings.

Jump to Recipe

Low FODMAP Vanilla Cake Ingredients

For the Cake:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, softened (or lactose-free butter)
• 3/4 cup white granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup lactose-free milk (or unsweetened almond milk)
• 2 tablespoons neutral oil (like canola or light olive oil)

For the Optional Vanilla Glaze:

• 1 cup powdered sugar
• 1–2 tablespoons lactose-free milk
• 1/2 teaspoon vanilla extract

How To Make Low FODMAP Vanilla Cake

1. Prepare your oven and pan: Preheat the oven to 350°F (175°C). Grease an 8-inch round or square cake pan and line the bottom with parchment paper to ensure the cake releases easily.
2. Combine dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until there are no clumps.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together for about 2 minutes until the mixture is light and fluffy. Creaming creates tiny air pockets that help the cake rise and stay tender.
4. Incorporate eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
5. Add the oil: Pour in the neutral oil and mix again. The oil helps keep the gluten-free crumb moist for several days.
6. Mix the batter: Add the dry ingredients in two parts, alternating with the milk. Mix just until the batter is smooth. Do not overmix, as this can make the cake dense.
7. Bake the cake: Spread the batter into your prepared pan and smooth the top. Bake for 28–34 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool completely: Let the cake cool in the pan for 10 minutes. Then, carefully lift it out and place it on a wire rack to finish cooling.
9. Glaze the cake: Once fully cool, whisk the powdered sugar, milk, and vanilla in a small bowl. Drizzle the smooth glaze over the top of the cake.

Recipe Tips

• Use Room Temperature Eggs: Cold eggs can cause the creamed butter to seize up and become lumpy. Submerge cold eggs in warm water for 5 minutes to take the chill off quickly.
• Measure Flour Accurately: Gluten-free flour is very dense. Instead of scooping the flour directly with the cup, spoon it into the measuring cup and level it off with a knife to avoid a dry cake.
• Check for Xanthan Gum: Most gluten-free blends include this, but if yours doesn’t, you’ll need to add 1/2 teaspoon. Xanthan gum acts like gluten to give the cake its structure.
• Don’t Peek Too Early: Avoid opening the oven door before the 25-minute mark. A sudden drop in temperature can cause a delicate gluten-free cake to sink in the middle.

What To Serve Vanilla Cake

This simple vanilla cake is delicious on its own, but you can elevate it with a few low FODMAP toppings. Serve a slice with a handful of fresh blueberries or common strawberries and a dollop of lactose-free whipped cream. It also pairs wonderfully with a warm cup of herbal tea or a low FODMAP latte. For a more indulgent dessert, add a scoop of dairy-free vanilla ice cream.

How To Store Vanilla Cake Leftovers

• Refrigerate: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let the slice sit out for 20 minutes before eating to soften the butter.
• Freeze: Wrap unglazed cake slices tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature when you are ready for a treat.

Low FODMAP Vanilla Cake Nutrition Facts

• Serving size: 1 slice (1/10th of cake)
• Calories: 245 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 62mg
• Sodium: 185mg
• Total Carbohydrate: 32g
• Dietary Fiber: 1g
• Sugars: 16g
• Protein: 3g

Frequently Asked Questions

• Can I use a different type of milk? Yes, you can use any low FODMAP milk alternative, such as unsweetened almond milk or macadamia milk. Avoid soy milk made from whole beans, as it is high in FODMAPs.
• Why is my gluten-free cake gritty? Grittiness usually happens if the batter is baked immediately. If you have time, let the batter rest in the pan for 15 minutes before putting it in the oven; this allows the rice flour to hydrate and soften.
• Can I turn this into cupcakes? Absolutely! Line a muffin tin with liners and fill them 2/3 full. Bake at the same temperature for 18–22 minutes, or until a toothpick comes out clean.

Try More Recipes:

• Low FODMAP Tiramisu Recipe
• Low FODMAP Sugar Cookies Recipe
• Low FODMAP Strawberry Rhubarb Crisp Recipe