Recipes | Cakes & Cupcakes

Low FODMAP Triple Ginger Pumpkin Cake

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Low FODMAP Triple Ginger Pumpkin Cake

Triple The Ginger – Triple The Taste! Triple ginger! That’s right, you will find dry round ginger, fresh grated ginger root and crystallized ginger in our Low FODMAP Triple Ginger Pumpkin Cake!

low FODMAP Triple Ginger Pumpkin Cake on decorative plate; silver folks and teacups alongside
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Monash has lab-tested canned pumpkin and theirs comes to 1/3 cup or 75 g. They have always recommended that we go by their weights – and their canned pumpkin purée does look to be a very different texture than our preferred Libby’s, which means it could measure differently by volume.

We communicated with Monash about their pumpkin and they said they took 4 different American brands and tested them all. To read more, be sure to check out our Explore An Ingredient: Pumpkin – Canned & Fresh.

No matter, our serving size of 16 slices provides not only generous pieces, but the amount of pumpkin is well within their lab tested low FODMAP amounts.

low FODMAP triple ginger pumpkin cake on plate; forks alongside

And Speaking Of Pumpkin

This cake tastes like pumpkin! You gotta love pumpkin to love this cake. And another bonus is that I often hear folks complain that gluten-free baking often yields dry results.

You literally cannot make this cake dry. It is ULTRA moist. All that pumpkin ensures it. This is not a cakey cake. This is moist, a tad dense and a super-duper keeper! It stays moist for days.

Grating Fresh Ginger

My favorite way to grate ginger is to start with a fresh knob that is larger than what I need, peel a portion of it then use an ultra-sharp rasp style grater to prep the ginger. You can see my trusty Cuisipro zester below.

Rasp style zester for grating ginger (It’s great for cheese as well). So much easier than trying to mince the ginger finely. (The zester in the link actually has two sides and sizes of holes to choose from. Use the coarser for ginger, the finer for citrus zest).

square piece of low FODMAP triple ginger pumpkin cake on white plate; coffee cup in background

low FODMAP triple ginger pumpkin cake on plate; forks alongside
5 from 1 vote

Low FODMAP Triple Ginger Pumpkin Cake

This Low FODMAP Triple Ginger Pumpkin Cake is for ginger lovers only!

Makes: 16 Servings
Prep Time: 10 minutes
Cook Time: 49 minutes
Total Time: 59 minutes
Author: Dédé Wilson

Ingredients:

  • 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1, 15- ounce (425 g) can of pure pumpkin purée, such as Libby’s (see Tips
  • 1 1/4 cup (267 g) firmly packed light brown sugar
  • 3/4 cup (180 ml) vegetable oil, such as canola, rice bran or sunflower
  • 4 large eggs, at room temperature
  • 1 tablespoon grated, peeled fresh ginger, and any juices
  • 1 1/2 teaspoon cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon vanilla extract
  • 2 1/2- ounces (70 g) crystallized ginger, minced

Preparation:

  1. Position rack in center of oven. Preheat oven to 350°F (180°C). Coat the inside of a 9-inch (23 cm) square baking pan with nonstick spray, line with parchment paper, allowing two sides to overhang. Set aside.

  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt to aerate and combine. Make a well in the center of the dry mixture and set aside.
  3. In a separate bowl, whisk together the pumpkin, brown sugar, oil, eggs, fresh grated ginger, cinnamon, ground ginger and vanilla until well blended. Scrape this pumpkin mixture over the dry and whisk everything together just until a few floury streaks remain. Fold in the crystallized ginger until you have a thoroughly blended batter. Scrape into prepared pan, leveling top. Batter will be thick.
  4. Bake for about 40 to 50 minutes or until a toothpick inserted in the center tests clean. Cool pan on rack for about 15 minutes or until just warm. Use the parchment overhanging the sides to lift the cake out of the pan and place directly on rack to cool completely. Once cooled, peel parchment away and cake is ready to serve. Cut in a 4 by 4 grid into 16 pieces. Store at room temperature for up to 4 days wrapped in foil.

Tips

  • This cake may seem plain to some of you. It is, in a lovely, comfort-food kind of way. It is a bit old-fashioned, but with a twist of triple ginger.
  • As recommended, please use Libby's canned pure solid-pack pumpkin for best results. It is thick, bright orange and consistently a fabulous product.
Course: Breakfast, brunch, Dessert, Snack
Cuisine: American

Nutrition

Calories: 187kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 236mg | Fiber: 1g | Sugar: 2g | Calcium: 2mg | Iron: 1mg

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.


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