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Overhead image of Low FODMAP Cornmeal Berry Snack cake with berries; whole cake with slice out; slice on white plate; blue background

Low FODMAP Cornmeal Berry Snack Cake

Our Low FODMAP Cornmeal Berry Snack Cake is like a slightly sweet cornbread – half bread, half cake – buttery, soft and studded with raspberries and blueberries. And it can be whipped up in the time it takes the oven to preheat.

Course: Breakfast, brunch, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Makes: 8 Servings
Calories: 361 kcal
Author: Dédé Wilson

Ingredients:

  • ½ cup (120 ml) lactose-free whole milk, at room temperature
  • 2 teaspoons lemon juice
  • ½ cup (63 g) plus 2 tablespoons fresh blueberries
  • ½ cup (68 g) plus 2 tablespoons fresh raspberries
  • 2/3 cup (131 g) plus 2 tablespoons sugar, divided
  • 1 cup (145 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 3/4 cup (104 g) medium-grind yellow cornmeal (finely ground can be used)
  • 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
  • ½ teaspoon salt
  • 1/2 cup (113 g; 1 stick) unsalted butter, melted
  • 1/4 cup (60 ml) neutral flavored vegetable oil, such as canola, rice bran or blended vegetable oil
  • 2 large eggs at room temperature

Preparation:

  1. Position rack in middle of oven. Preheat the oven 350°F (180°C). Coat the inside of a 9-inch (23 cm) springform pan with nonstick spray; set aside.
  2. Combine milk and lemon juice and set aside for 5 minutes to thicken in a large bowl. Meanwhile, place all of the berries in a non-reactive bowl, sprinkle with 2 tablespoons of sugar, then use a potato masher to lightly crush the berries. Set aside and juices will begin to exude, which you want.
  3. In a separate bowl, whisk together the flour, cornmeal, baking powder and salt to aerate and combine. Set aside.
  4. Going back to the thickened, soured milk, whisk in the melted butter and oil, then whisk in the remaining 2/3 cup (131 g) sugar and the eggs until everything is well combined and smooth. Whisk in dry ingredients until a few floury streaks remain, then add about three-quarters of the berries and any juices (you can do this by eye), switch to a silicone spatula and fold all the ingredients together well.
  5. Scrape the batter into the prepared pan and top with the remaining berries and their juices.
  6. Bake for about 35 to 40 minutes until cake is golden brown and a toothpick inserted in the center comes out clean. Cool on rack for 5 minutes, then unmold from pan. Cake may be eaten warm or cool to room temp. It is best enjoyed the day it is made but leftovers can be wrapped in foil and kept at room temperature for a day or two.

Notes:

Tips

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Blueberries: Blueberries have also been lab tested by both Monash University and FODMAP Friendly. FODMAP Friendly gives them a “Pass” at 1 cup or 150 g. Monash states that a Green Light low FODMAP serving is a heaping ¼ cup or 40 g. In their tests the fruit jumped to Moderate FODMAP levels quickly at 1/3 cup or 50 g.
  • Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
  • Raspberries: Raspberries have been lab tested by both Monash University and FODMAP Friendly. FODMAP Friendly gives them a “Pass” at 10 berries or 45 g. Monash states that a Green Light low FODMAP serving is 30 berries or 60 g. In their tests the fruit jumped to Moderate FODMAP levels quickly at 35 berries or 65 g.
  • Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Nutrition Facts
Low FODMAP Cornmeal Berry Snack Cake
Amount Per Serving
Calories 361 Calories from Fat 180
% Daily Value*
Fat 20g31%
Sodium 248mg10%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 16g18%
Protein 4g8%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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