Low FODMAP Pumpkin Layer Cake with Black Cocoa Frosting - FODMAP Everyday

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