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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!

Course: Breakfast, brunch, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Makes: 18 Servings
Calories: 480 kcal
Author: Dédé Wilson

Ingredients:

Cake:

Chocolate Ganache:

Preparation:

  1. 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.
  2. 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).

  3. For The Pumpkin Batter: Beat the pumpkin into the batter in the bowl until well blended, then beat in the cinnamon, nutmeg and cloves.

  4. In another separate bowl, whisk together 1 3/4 cups (254 g) flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Add this flour mixture to the pumpkin mixture, beating it in on low speed until blended.

  5. For The Chocolate Batter: In a small separate bowl, whisk together the remaining 1 cup (145 g) flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the 3/4 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.

  6. 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.
  7. 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.
  8. 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.
  9. 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.

Tips

  • 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!
Nutrition Facts
Low FODMAP Chocolate Pumpkin Marble Cake
Amount Per Serving
Calories 480 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 189mg8%
Potassium 36mg1%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 43g48%
Protein 5g10%
Vitamin A 3IU0%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.