Low FODMAP Triple Ginger Pumpkin Cake

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

Course: Breakfast, brunch, Dessert, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 49 minutes

Total Time: 59 minutes

Makes: 16 Servings

Calories: 187 kcal

Author: Dédé Wilson

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

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.
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.
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.
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.

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.

Nutrition Facts

Low FODMAP Triple Ginger Pumpkin Cake

Amount Per Serving

Calories 187 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g5%

Sodium 236mg10%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 2g2%

Protein 3g6%

Calcium 2mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.