Low FODMAP marble bundt cake
Today I have a very tasty recipe for you! A chocolate and vanilla flavoured low FODMAP marble bundt cake. I fell in love with the nordic ware bundt cake tins the first time I saw them and now that I finally got my hands on one, I couldn’t wait to try it. The result was a beautiful and super moist cake with distinct chocolate and vanilla flavours. The perfect cake to have next to a cup of tea. It didn’t survive long in my house 😉
What do you need (for 12-14 slices)
Because the cake contains quite a lot of sugar and fat I suggest having a maximum of one or two slices per serving.
- 350 g self-raising gluten-free flour
- A pinch of salt
- 350 g sugar
- 3 eggs, at room temperature
- 250 g butter, at room temperature (replace with margarine to make this recipe lactose-free)
- 75 g cacao powder
- 250 ml lactose-free milk (I used rice milk)
- 1 tsp vanilla extract
How to make the low FODMAP marble bundt cake
- Pre-heat the oven to 175 degrees Celsius (350 F).
- Grease the tin well. I used baking spray. Online I read the tip to put the baking tin into the oven for 5 minutes after you sprayed it. When the oil gets warm it is easier to spread it all over the tin. That worked very well for me.
- Mix the butter and the sugar together until fluffy.
- Put the flour and salt together into another bowl and stir together.
- Add the eggs to the butter and sugar mixture one by one while you mix continuously.
- Mix 50 ml of the milk together with the cacao powder in another bowl. Set aside.
- Add half of the flour to the sugar-butter-egg mixture while you continue mixing on low speed. Add the remaining milk (200 ml) to the mixture and then the other half of the flour. Mix until you have a smooth mixture.
- Divide the batter into two equal parts. Stir the vanilla extract into one half of the mixture and mix the cacao powder carefully into the other half.
- Start with a thin layer of vanilla batter on the bottom of the tin. Spoon heaps of chocolate batter on top of the vanilla batter. Leaving space between each scoop. Spoon vanilla batter on top of the chocolate batter and fill the space in between with chocolate batter (like a checkerboard). Continue this until you have used all the batter.
- Bake the cake for 55 minutes in the oven. It is done when a toothpick comes out clean.
Enjoy!
Will you let me know if you make my low FODMAP marble bundt cake? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen
Do you want to keep up with my newest recipes? Subscribe to my email newsletter and get my e-book “7 low FODMAP lunch recipes for on the go” for free!
Low FODMAP marble bundt cake
- Total Time: 1 hour 25 mins
- Servings: 12 1x
Description
A recipe for a delicious chocolate vanilla low FODMAP marble bundt cake in a beautiful Nordic ware baking tin. Gluten-free and lactose-free.
Ingredients
- 350 g self-raising gluten-free flour
- A pinch of salt
- 350 g sugar
- 3 eggs, at room temperature
- 250 g butter, at room temperature (replace with margarine to make this recipe lactose-free)
- 75 g cacao powder
- 250 ml lactose-free milk (I used rice milk)
- 1 tsp vanilla extract
Instructions
- Pre-heat the oven to 175 degrees Celsius (350 F).
- Grease the tin well. I used baking spray. Online I read the tip to put the baking tin into the oven for 5 minutes after you sprayed it. When the oil gets warm it is easier to spread it all over the tin. That worked very well for me.
- Mix the butter and the sugar together until fluffy.
- Put the flour and salt together into another bowl and stir together.
- Add the eggs to the butter and sugar mixture one by one while you mix continuously.
- Mix 50 ml of the milk together with the cacao powder in another bowl. Set aside.
- Add half of the flour to the sugar-butter-egg mixture while you continue mixing on low speed. Add the remaining milk (200 ml) to the mixture and then the other half of the flour. Mix until you have a smooth mixture.
- Divide the batter into two equal parts. Stir the vanilla extract into one half of the mixture and mix the cacao powder carefully into the other half.
- Start with a thin layer of vanilla batter on the bottom of the tin. Spoon heaps of chocolate batter on top of the vanilla batter. Leaving space between each scoop. Spoon vanilla batter on top of the chocolate batter and fill the space in between with chocolate batter (like a checkerboard). Continue this until you have used all the batter.
- Bake the cake for 55 minutes in the oven. It is done when a toothpick comes out clean.
- Leave the cake to cool in the tin for at least 20-30 minutes. Then flip the tin over onto a plate. The cake will come out very easily.
- Leave the cake to cool entirely and sprinkle with some powdered sugar just before serving.
- Prep Time: 30 mins
- Cook Time: 55 mins
5 Comments
We want to make this for our daughter.
Do you have the recipe with U.S. metric
system. It is hard to get the right measurement.
Thank you
Hi Paula, you can easily convert recipes by just googling the ingredient, like “flour grams to cups”. That is how I always convert American recipes myself too.
This cake is simply gorgeous! Love that it’s healthier too!
Thank you Laura! I wouldn’t say it is healthier though, it contains quite a lot of sugar 😉
This cake looks great! I love the marbling, it makes it look extra fancy!!