Ingredients


For the cake

80ml vegetable oil, plus extra for greasing

450g pack gluten/dairy free white cake mix* (freefrom)

½ x 425g can pumpkin purée

125ml lactose free full-fat milk

4 large eggs

1 tsp mixed spice)

For the filling

225g lactose free full-fat cream cheese

2 tbsp brown sugar

125g icing sugar, sifted

1 tsp mixed spice

½ x 425g can pumpkin purée

440ml lactose free double cream

For the topping

4 tbsp caster sugar

1 tbsp water

5 tbsp lactose free cream plus one extra

*Double check ingredients to ensure suitable for low FODMAP recipe.



Method


Heat oven to 180C/160C fan/gas 4. Grease and line the bases of two 23cm cake tins. In a big bowl, beat the oil, gluten/dairy free cake mix, pumpkin purée, lactose free milk, eggs and spice mixture until smooth.

Pour the mixture into the cake tins and bake for 22-25 mins until a skewer inserted into the centre comes out clean. Cool in the tins while you make the filling.

Beat the lactose free cream cheese briefly in a medium bowl until fluffy, then add the icing sugar, spice and pumpkin purée and beat until smooth. Be careful not to overbeat or it will go runny. In another bowl, whip the lactose free cream and fold it gently into the lactose free cream cheese mixture.

When the cakes are cool, cut each one in half horizontally so you have four thin sponges. Put the bottom layer on a plate, then smooth over a quarter of the filling. Add the next layer and repeat until you have an amazing tower of pumpkin, cake and lactose free cream..

For the topping, heat the caster sugar and water in a pan until it begins to caramelise.  When the sugar has turned a good colour, add in the lactose free cream. Heat and sir until well combined.  When cooling add an extra tbsp lactose free cream.  When cool top the cake and serve.


Recipe adapted from: Good Food

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