Low FODMAP Orange and Almond Cake

This low-FODMAP orange and almond cake is a moist and flavorful treat that's perfect for breakfast, dessert, or a snack. It's made with almond flour, coconut sugar, and orange zest, and it's topped with chopped almonds. The cake is dairy-free, gluten-free, and low in FODMAPs, making it a great option for people with food sensitivities.

The inspiration for this cake came to me one day when I was craving something sweet but didn't want to eat anything that would upset my stomach. I'm sensitive to FODMAPs, which are a group of carbohydrates that can cause digestive problems in some people. So I started experimenting with different low-FODMAP ingredients, and this cake was born.

Prep time: 15 | Cook time: 30 | Serves: 8

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 3 eggs
• 1/2 cup orange juice
• 2 tablespoons finely grated orange zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped almonds

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square baking pan.
2. In a medium bowl, whisk together the almond flour, coconut sugar, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the eggs, orange juice, and orange zest.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Stir in the chopped almonds.
6. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Serve and enjoy!

Why It Works

• The almond flour gives the cake a moist and tender crumb.
• The coconut sugar adds a touch of sweetness without being too overpowering.
• The orange zest adds a bright and citrusy flavor.
• The chopped almonds add a crunchy texture and a bit of extra flavor.