Low FODMAP Pumpkin Layer Cake with Black Cocoa Frosting

Name: Low FODMAP Pumpkin Layer Cake with Black Cocoa Frosting
Total time: 55 min
Ingredients: 2 cups (290 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour); 2 teaspoons baking powder; (use gluten-free if following a gluten-free diet); 1 teaspoon baking soda; ¾ teaspoon salt; 1, 15- ounce (425 g) can of pure pumpkin purée, (such as Libby’s); 3/4 cup (180 ml) vegetable oil (such as canola, rice bran or sunflower); ¾ cup (149 g) sugar; 1/2 cup (107 g) firmly packed light brown sugar; 4 large eggs, (at room temperature); 1 1/2 teaspoon cinnamon; 1 1/4 teaspoons ground ginger; 1 teaspoon vanilla extract; ½ cup (113 g) unsalted butter, (melted); 2/3 cup (62 g) sifted black cocoa; 3 cups (270 g) sifted confectioners’ sugar; 3 to 6 tablespoons lactose-free whole milk

www.fodmapeveryday.com

Our Low FODMAP Pumpkin Layer Cake with Black Cocoa Frosting is perfect for parties! Tender pumpkin cake layers are slathered with rich chocolate frosting.

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.

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Ingredients

2 cups (290 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
2 teaspoons baking powder; (use gluten-free if following a gluten-free diet)
1 teaspoon baking soda
¾ teaspoon salt
1, 15- ounce (425 g) can of pure pumpkin purée, (such as Libby’s)
3/4 cup (180 ml) vegetable oil (such as canola, rice bran or sunflower)
¾ cup (149 g) sugar
1/2 cup (107 g) firmly packed light brown sugar
4 large eggs, (at room temperature)
1 1/2 teaspoon cinnamon
1 1/4 teaspoons ground ginger
1 teaspoon vanilla extract
½ cup (113 g) unsalted butter, (melted)
2/3 cup (62 g) sifted black cocoa
3 cups (270 g) sifted confectioners’ sugar
3 to 6 tablespoons lactose-free whole milk