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Low FODMAP Recipe : Gluten-free, dairy-free and egg-free lime drizzle cake recipe


Makes 8-10 slices

100g dairy-free margarine

150g caster sugar

100g ground almonds

100g polenta (maize meal)

50g gluten-free plain flour blend

1 tsp bicarbonate of soda

1 tsp baking powder

200g plain coconut/rice yoghurt

2 unwaxed lemons

1 tbsp cornflour

1 lime

25g granulated sugar


Preheat the oven to 180C/350F/gas mark 4. Grease a 21cm x 11cm loaf tin with vegetable oil. In a mixing bowl, cream together the margarine and caster sugar. Now add the ground almonds, polenta, flour, bicarbonate of soda and baking powder. On top of this lot, pour the yoghurt and the grated zest of one lemon. Whisk everything together.

Juice the lemons. Spoon 2 tbsp juice into a cup and heat the rest in a small saucepan. Add the cornflour to the cup with the juice, then stir until there are no lumps. Pour it into the pan, whisking constantly. As the mix starts to boil, it will thicken. Whisk it into the cake mixture and then transfer everything to the cake tin. Bake for 45–50 minutes until the cake has browned and the sides have shrunk away from the tin.

Remove the cake from the oven, but leave it in the tin. While it is still hot, juice the lime into a cup and stir in the granulated sugar (which will not dissolve completely). Gently prick the cake all over and pour the sugary juice over evenly. Allow the cake to cool before serving.

What to watch out for

Baking powder can have wheat flour added, so make sure that you check the label.

Recipe from Good Food magazine

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