Happy New Year! Russ and I kicked off the new year with a full body workout, a brisk walk with our chocolate lab, Lucy, followed by some pizza 😉 and then hit the bed too early to even mention. Ha! 🙂 I love the quiet time between Christmas and New Year’s Day but I am also very happy to have more structure in my life with a regular work routine.
With the new year ahead of us, there will be opportunities to celebrate. What makes a celebration?
I’d say, cake always adds a bit more fun to any celebration! Do you agree?
Today’s recipe is a Cream Puff Cake made low FODMAP & gluten free. Everyone deserves cake that leaves their gut calm and their taste buds happy.
If you are new to my blog or a loyal follower (thanks for hanging around!), you know I love to bake –but I also like to keep my recipes pretty simple.
Good food does not require difficult recipes.
Say, hello to this beauty! 
I used a prepared chocolate sauce on my cake–one that I could warm up in the microwave and drizzle on top. Many chocolate sauces are made with non fat milk (a source of lactose) or high fructose corn syrup (a potential source of excess fructose)–making them not very FODMAP friendly.
Being a “Mainer” in the summer, I found a variety of “Maine Mud”— a delicious dark chocolate caramel + sea salt sauce that is made with low FODMAP ingredients. The taste is ah-mazing! Another option for this cake is to use the Hot Fudge Sauce Recipe in the book The Low FODMAP Diet Step by Step. You can find this book I co-authored on Amazon here.
(This above link is a paid affiliate link).
Alternatively, you can ditch the hot fudge sauce–and just sprinkle the cream puff cake with powdered sugar. You can also add sliced strawberries and fold them in with the whipped cream for another version.
Whipped cream is low FODMAP! I used Horizon Organics heavy whipping cream which has less additives than many of the products out there. 1 cup of heavy whipping cream makes about 2 cups whipped.
If you make this beauty, please tag me via social media so I can share your creation! I am on Twitter: @katescarlata_RD or Instagram: @katescarlata
A low FODMAP serving is 1/10 of the cake.
Cream Puff Cake (low FODMAP + gluten free)
Ingredients
- Cake:
- 1 cup water
- 1/2 cup butter
- 1 cup gluten free flour blend (I used Bob's Red Mill 1 to 1 GF baking flour)
- 4 large eggs, at room temperature
- Cream filling:
- 1 cup whipping cream (I used Horizon Organic Heavy Whipping Cream)
- 2 tablespoons confectioner's sugar
- 1/2 teaspoon vanilla
- Topping optional:
- Suitable (low FODMAP/ Gluten free) hot fudge sauce (about 1 cup)
- Confectioner's sugar/powdered sugar) (about 2-3 tablespoons)
Instructions
- Preheat oven to 400 degrees F.
- Line large baking sheet with parchment paper.
- In medium sauce pan, bring water and butter to boil. Add the flour and stir quickly until the mixture becomes a well mixed ball of dough.
- Add in one egg at a time, blending until the dough is smooth.
- Drop dough onto baking sheet in 10 large rounded balls that touch each other in the shape of a wreath.
- Bake cake for 40 minutes or until puffs are risen and bottom of cake is lightly browned.
- Cool cake and whip up whipped cream filling.
- In cooled metal or glass bowl, (chill in the refrigerator for about 20 minutes), add whipping cream, confectioner's sugar and vanilla. Beat with electric beaters on medium high until whipped cream is formed.
- Carefully, slice cake in half horizontally- (if any of the cake top breaks apart, don't worry, as you will be placing it on top of the whipped cream which acts like "glue". )
- Layer whipped cream on bottom half of cake then add back cake top.
- Drizzle the warmed hot fudge sauce on top of the cake and let set in refrigerator. Alternatively, refrigerate cake without fudge sauce and sprinkle with confectioner's sugar right before serving.
xx
Wendy Lynch
I’m getting mixed messages about cream. My sister-in-law with lactose intolerance won’t touch cream, saying it’s high in lactose. Other websites list cream as high or moderate in lactose. Is it because the cream is whipped (thereby doubling the volume for the same amount of lactose) that it becomes safe? In this case, it’s also divided amongst 10 servings, so does this bring the lactose amount down to a safe level?
katescarlata
Hey Wendy–yes, you answered the question. Cream is low enough in lactose to be enjoyed in a 1/2 cup whipped portion. Whipping cream is lower in lactose than milk–it is more fat than carb–and when you whip it up–the doubling in volume keeps the lactose portion low enough per 1/2 cup serving. That being said–it is high in fat–and some ppl are triggered by the fat component. Small amounts in this cream puff cake is low FODMAP–and therefore, low lactose.
Andi
Hi Kate. Just tried this recipe two times in a row, and both times the cake came out looking perfect – stiff to the touch, golden brown on the top and bottom, smelled great. But both times after cooling I cut into it to find completely raw dough on the inside! I’m so disappointed. Any ideas why this is happening? I followed your recipe to the tee as far as I can tell.
katescarlata
I am not sure. It should be someone gooey and custard-like due to the eggs. like a chocolate eclair.
Monika Murphy
I had the same results. Didn’t seem cooked in the middle – I understand it should not be completely dry, however, it was pretty mushy in the middle making me think the ingredients didn’t blend well. Also, the dough was very wet and sticky and it was difficult to roll into balls before baking.
katescarlata
Monika–I am not sure—perhaps it is the type of gluten free flour blend you are using–sounds like you might need more in your recipe. I have had several people share their pictures of this cream puff cake with me via Instagram–and it has worked out–so hopefully a flour change or ensuring measurement of the flour works for you.