FODMAP IT!™ Cranberry Almond Buttermilk Bundt Cake - FODMAP Everyday

Ingredients

• 2 1/2 cups (363 g) low FODMAP, gluten-free all-purpose flour,
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon ginger
• 1 teaspoon baking powder, (use gluten-free if following a gluten-free diet)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks; 226 g) unsalted butter, (room temperature)
• 1 cup (198 g) sugar
• 1 cup (213 g) firmly packed light brown sugar
• 3 large eggs
• 2 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 cup (240 ml) whole milk lactose-free buttermilk,
• 2 cups (212 g) fresh or frozen cranberries, (roughly chopped)
• 1 cup (86 g) sliced almonds, (blanched or natural, lightly toasted)
• 2 cups (180 g) sifted confectioners’ sugar
• 2 tablespoons water
• 1/8 teaspoon vanilla extract