My wonderful bundt cake was made using pumpkin soup from none other than FODMAPPED! I remember hearing last year that there was a shortage of canned pumpkin in the U.S., but that wouldn’t be an issue for you this year if you had FODMAPPED Roasted Pumpkin Soup with a Hint of Sage in your pantry.  And did I mention the cake and lactose-free frosting were made with stevia?  That’s a great low-FODMAP way to reduce calories.

Click here to see where you can purchase FODMAPPED certified low-FODMAP products!

Next time I make this bundt cake I am going to add some peanut butter to the recipe, but for now, this cake will be perfect to bring over to upcoming Fall parties and festivities.  Enjoy!

Low-FODMAP Pumpkin Spice Bundt Cake

Makes: 1 bundt cake

Ingredients:

Frosting Ingredients:

  • 4 ounces butter, softened
  • 4 ounces lactose-free cream cheese, softened
  • 2 tablespoons powdered stevia
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (177°C). 
  2. In a bowl of a stand mixer, combine flour, baking soda, cinnamon, nutmeg, salt, cloves, and stevia. 
  3. In a separate large bowl, add oil, then add in eggs and beat in one at a time.  Next, pour in FODMAPPED Roasted Pumpkin Soup with a Hint of Sage. Turn on your stand mixer and add oil/egg/soup mixture slowly to flour mixture. Place in a greased 10-inch bundt pan. Bake for 60 minutes or until a toothpick inserted near center of cake comes out clean. Cool 10 minutes and invert onto a wire rack. Remove pan and cool completely.
  4. Once cake has cooled, make frosting by gently mixing softened butter, cream cheese, stevia and cinnamon until smooth and creamy.  Use a spatula to apply a thin layer around cake.  Enjoy!

 

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Be good to yourself and your gut!

Colleen Francioli

Certified Nutritionist Consultant

Founder FODMAP Life & BonCalme