Low FODMAP Cranberry Almond Buttermilk Bundt Cake

Name: Low FODMAP Cranberry Almond Buttermilk Bundt Cake
Total time: 75 min
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

www.fodmapeveryday.com

Our Cranberry Almond Buttermilk Bundt Cake feeds a crowd & looks fabulous on a buffet. Use your choice of lactose-free dairy - yogurt, buttermilk or kefir.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

Share this recipe:

Cooking tools: