Whether it’s a birthday, a wedding, or just a day when you want to enjoy a sweet treat… can you have your cake and have SIBO too?
With this amazing cake recipe, you can!!
SIBO expert (and patient, too!) Dr. Allison Siebecker shared this recipe with me from her personal files.
I’ve even had the pleasure of eating this cake, prepared by Dr. Siebecker.. And let me tell you, it doesn’t disappoint!
I hope you enjoy this cake recipe as much as I have for your upcoming special occasions.
Information and Substitutions
This recipe uses coconut flour. I know what you’re thinking… “But coconut flour is HIGH FODMAP!”
Remember that the serving size is the most important factor when it comes to what foods are and aren’t tolerated on a SIBO diet.
According to Dr. Siebecker’s SIBO-specific food guide, a ¼ cup serving of coconut flour is low-FODMAP and a “green food.”
This recipe calls for a total of ½ cup coconut flour… which means as long as you don’t eat the entire cake in one sitting, it will be low-FODMAP.
For most people with SIBO, coconut flour is tolerated in servings of ¼ cup or less at a time.
Because it is highly absorbent, you can’t easily substitute other flours – like almond or gluten-free flour blends – for the coconut flour in this recipe. If you don’t tolerate coconut flour, this recipe might not be right for you.
One last thing… flax eggs or other egg substitutions haven’t been tested. If you try out an egg substitute, let us know how your cake turns out in the comments!
SIBO-Friendly Vanilla Cake (Low-FODMAP, Gluten Free)
Shared by Dr. Allison Siebecker, adapted from Elana’s Pantry
½ cup coconut flour, sifted
½ teaspoon celtic sea salt
¼ teaspoon baking soda
6 large eggs
½ cup grapeseed oil
½ cup clover honey or maple syrup
1 tablespoon vanilla extract
In a medium bowl, combine coconut flour, salt and baking soda.
In a small bowl, blend together eggs, grapeseed oil, honey or maple syrup, and vanilla.
Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
Pour batter into lined or well-oiled muffin pan or 8-inch cake pan.
Bake at 350°F for 20 minutes or until a toothpick inserted comes out clean.
Cool completely before topping with chocolate frosting (recipe to follow).
SIBO-Friendly Rich and Creamy Chocolate Frosting
Shared by Dr. Allison Siebecker
- 1 oz Baker’s unsweetened chocolate (previously 1 square, now 4 squares)
- ½ cup butter
- ½ cup clover honey
- ½ cup unsweetened cocoa powder (such as Ghirardelli or Droste)
- 1 tablespoon vanilla
Melt unsweetened chocolate square and butter in a double boiler or in the microwave on low
Allow to cool for 15 minutes, then transfer to a mixing bowl. Add the honey, cocoa and vanilla and beat until fluffy (using an electric beater or mixer).
Notes: cooling chocolate and butter before proceeding prevents honey from dropping to bottom.
I know how frustrating it can be to feel like all “fun foods” are off the table because of SIBO. I hope this recipe helps bring some joy to your day.
For more of my favorite SIBO-friendly recipes, be sure to download my free cookbook HERE.