Low FODMAP Triple Ginger Pumpkin Cake - FODMAP Everyday

Name: Low FODMAP Triple Ginger Pumpkin Cake - 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 (see Tips); 1 1/4 cup (267 g) firmly packed light brown sugar; 3/4 cup (180 ml) vegetable oil, (such as canola, rice bran or sunflower); 4 large eggs, (at room temperature); 1 tablespoon grated, (peeled fresh ginger, and any juices); 1 1/2 teaspoon cinnamon; 1 1/4 teaspoons ground ginger; 1 teaspoon vanilla extract; 2 1/2- ounces (70 g) crystallized ginger, (minced)

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This Low FODMAP Triple Ginger Cake is an old-fashioned snack-type cake. No frosting needed! Dried ginger, fresh ginger AND crystallized in a pumpkin cake.

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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 (see Tips)
1 1/4 cup (267 g) firmly packed light brown sugar
3/4 cup (180 ml) vegetable oil, (such as canola, rice bran or sunflower)
4 large eggs, (at room temperature)
1 tablespoon grated, (peeled fresh ginger, and any juices)
1 1/2 teaspoon cinnamon
1 1/4 teaspoons ground ginger
1 teaspoon vanilla extract
2 1/2- ounces (70 g) crystallized ginger, (minced)