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.
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.
- 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)
- 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.