Low FODMAP Chocolate Pumpkin Marble Cake
YES! I can promise you that this Low FODMAP Chocolate Pumpkin Marble Cake is as delicious as it looks – even more so! Tender cocoa flavored cake marbled together with spiced pumpkin cake, all baked in a decorative Bundt pan and topped with a shiny dark chocolate ganache glaze.
Stand Mixer To The Rescue
If you have stand mixer, this recipe will come together most easily. You can make this with a hand mixer, but the amount of butter and sugar and eggs at the beginning is voluminous and the beating stage will take quite a while, and you will need to scrape down your bowl several times. Not impossible, just a more lengthy process.
The directions below assume the use of a stand mixer.
Pick Your Pumpkin Prudently
I have a lot to say about Pumpkin, as much about its FODMAP content as about developing recipes for pumpkin recipes.
Please read our Explore An Ingredient Pumpkin: Fresh & Canned.
The short story is that canned pumpkin does have a low FODMAP serving size of ⅓ cup at 75 g.
I always use Libby’s canned pumpkin and can vouch for the results of our recipes when you use this product – which, by the way contains simply one ingredient, pumpkin, and is possibly my very favorite canned product.
Other canned pumpkin products are typically pale in comparison, literally, as well as much thinner in texture and milder in taste. They will not produce the same results. The cake will likely work, but will not be as bold and fabulous in color, texture or flavor as the one you see here. And you DO want to make this cake here, right?
Go Bold – Use Restraint
The look of this Low FODMAP Chocolate Pumpkin Marble Cake is as important as the taste. The flavor will take care of itself if you use the high quality ingredients that I recommend.
To keep the bold look of the pumpkin and chocolate batters, follow my suggestions for using ice cream scoops for getting the batters into the pan and then also make sure not to overly fuss with them once they are in the pan. More info below in the recipe.
About The Dairy
Please note that you need to make the lactose-free faux buttermilk before starting. This will take a mere 5-minutes.
The Chocolate Ganache recipe calls for lactose-free heavy cream. If you cannot source it, you can make your own following our DIY Lactose-Free Dairy directions.
Alternatively, conventional heavy cream does have a small low FODMAP serving size and the recommended servings of this cake are low FODMAP using traditional heavy cream for the ganache. I just prefer to use lactose-free heavy cream to keep the overall FODMAP load as low as possible. Always follow your own tolerance needs.
Divide & Conquer
Note that the flour, baking powder and the salt will be divided between the two colored batters. Do NOT dump all of them into one batter or you will have to throw everything out and start again. Don’t be that person. It’s a bummer of a situation.
This is a FODMAP IT!™version of a cake we saw at Sunset.com now made low FODMAP for all of us!
Let’s learn to make Low FODMAP Chocolate Pumpkin Marble Cake! It is easier than it looks and will impress everyone – whether they are FODMAPing or not.
For another seasonal cake, more specific for Halloween, check out our Low FODMAP Pumpkin Layer Cake with Black Cocoa Frosting.
Low FODMAP Chocolate Pumpkin Marble Cake
This Low FODMAP Chocolate Pumpkin Marble Cake is fabulous for bake sales and fall parties! And it is easiet to make than you might think!
- 1 1/2 cups (339; 3 sticks) unsalted butter, at room temperature, cut into pieces
- 3 cups (594 g) sugar
- 2 teaspoons vanilla extract
- 6 large eggs, at room temperature
- 1 1/4 cups (305 g) solid-pack pure canned pumpkin, such as Libby’s
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cloves
- 2 3/4 cups (399 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, divided, plus extra
- 2 teaspoons baking powder; use gluten-free if following a gluten-free diet, divided
- 1 teaspoon salt divided
- 3/4 cup (64 g) sifted Dutch-processed cocoa, plus extra
- 2/3 cup (165 ml) “faux” buttermilk
- 4- ounces (115 g) semisweet chocolate, preferably about 50% cacao, finely chopped
- ½ cup (120 ml) lactose-free heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon light corn syrup
Position rack in middle of oven. Preheat oven to 350°F (180°C). Coat the inside of a 12-cup (2.8 L) Bundt pan with nonstick spray. Whisk a little bit of extra flour and extra cocoa and use this mixture to coat the inside of the pan, getting every nook and cranny; tap out any excess.
Make the Cake: Use flat paddle for your stand mixer and cream the butter on medium speed until smooth. Gradually beat in the sugar and keep beating until lightened and fluffy, scraping down bowl once or twice. Beat in the vanilla, then beat in eggs, one at time, allowing each to become incorporated before adding the next. Remove half of the batter and place in a separate large mixing bowl (this will become the cocoa flavored batter).
For The Pumpkin Batter: Beat the pumpkin into the batter in the bowl until well blended, then beat in the cinnamon, nutmeg and cloves.
In another separate bowl, whisk together 1 ¾ cups (254 g) flour, 1 teaspoon baking powder and ½ teaspoon salt. Add this flour mixture to the pumpkin mixture, beating it in on low speed until blended.
For The Chocolate Batter: In a small separate bowl, whisk together the remaining 1 cup (145 g) flour, 1 teaspoon baking powder, ½ teaspoon salt, and the ¾ cup (64 g) cocoa. Add this dry mixture alternately with the faux buttermilk to the reserved batter, starting and ending with flour mixture, whisking well after each addition, continuing to whisk until blended thoroughly.
Use two ice cream scoops, if possible, or large soupspoons and scoop alternating batters into the pan. I usually scoop pumpkin in first, going all the way round, but leaving some room between scoops, then fill in those areas with the cocoa batter. Keep repeating until all batters are in the pan. Use a butter knife to draw through the batters in just a few places. Use restraint! Do NOT over-blend the batters or you will lose the dramatic look you see here in these images.
Bake for about 55 to 65 minutes or until a bamboo skewer inserted into center of cake comes out with a few moist crumbs clinging. Cool pan on rack for 10 minutes, then unmold and cool completely.
Meanwhile Make The Glaze: In the top of a double boiler or in the microwave, melt the chocolate and cream, taking care not to scorch chocolate. Remove from heat when three-quarters of the way melted and whisk until smooth. Whisk in butter and corn syrup until the ganache is smooth. Allow to sit until slightly thickened but still fluid.
Place cooled cake on display plate and pour ganache over the cake evenly all the way around, allowing it to drip down the sides. Your Low FODMAP Chocolate Pumpkin Marble Cake is ready to serve or may be stored under a cake dome for up to 2 days at cool room temperature.
- Have you ever buttered and floured a cake pan only to see a white, floury residue left on the cake after unmolding? By blending flour and cocoa for dusting the pan we eliminate that problem and it is just as easy to do!
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Tell Us What You Think
10 comments for “Low FODMAP Chocolate Pumpkin Marble Cake”
What ca be used instead of sugar? And the corn syrop in the glaze?
Hi Andre, I am not sure what you are asking. Not sure what “ca” is. If you are asking about corn syrup because you ware wondering about high Fructose Corn Syrup, they are not the same thing and corn syrup is low FODMAP. You can read more here. In general, the recipes are tested as presented and any substitutions cannot be guaranteed in terms of outcome – flavor, texture, yield or FODMAP load. We suggest following the recipes as written.
Can I use an ordinary cake tin as I don’t have a Bundt pan? Would the oven timing change? Thanks!
Depends on many things. The recipe calls for a 12-cup Bundt pan. Your cake pan would have to be able to hold that volume. Then, since there is no hole in the middle, your issue is the cake baking evenly from center to edge. You can use a “cake core” to help, but, as always, these recipes are only tested as presented.
I am an avid by “mass” baker and I wanted to confirm the amount of butter – I assume the mass should be 340g rather than 170 g as the 1.5 cups would be .75 x 454g (1 lb) = 340g. Based on the amount of sugar/other ingredients I would gather that 1.5 cups of butter is accurate.
You are almost 100% correct. I have fixed the recipe. 1 stick butter is 113g x 3 = 339 g.
Fabulous cake! My family enjoyed it 🙂
I am so thrilled that it worked out well for you. Thank you for letting us know
Made for Thanksgiving. Excellent. Do many compliments!
Thank you for letting use know!