Close
Butter Cake (4th of July)
Preparation
30 mins
Cooking
50 mins
Makes
1 medium sized cake
Low FODMAP serve
1 slice
What you'll need
Butter cake
1 cup (160g) butter, softened
3 XL (160g) eggs
1 teaspoon (7g) vanilla bean paste
1 cup (240g) caster sugar
2 cups (240g) flour
⅔ cup (180g) milk
Icing
¼ cup (60g) lactose free cream cheese
2 tablespoon (25g) butter, softened
½ teaspoon (4g) vanilla bean paste
¾ cup (105g) icing sugar
approx. 4-5 drops red food colouring
approx. 4-5 drops Blue food colouring
Recommended product from Lo-Fo Pantry
Process
Step 1
Preheat fan-forced oven to 160°C (325°F) and line a 5cm (8.8inch) cake tin.
Step 2
Beat the butter and sugar with an electric mixer until light and fluffy.
Step 3
Add eggs, one at a time mixing on low speed.
Step 4
Add vanilla paste.
Step 5
Fold in baking mix, and then milk.
Step 6
Transfer batter into your cake tin.
Step 7
Bake for approximately 45-50minutes, or until cooked through.
Step 8
Remove from oven and place on wire rack to cool.
Step 9
Meanwhile, place cream cheese, butter and vanilla in a mixing bowl. Beat until pale. On low speed, gradually add icing sugar mixture, mixing until combined.
Step 10
Divide icing mix into 3 separate bowls, adding red food coloring to one, blue to another, and leaving the last as is.
Step 11
Once cake is cool, place icing on cake in alternating stripes of color, or in a desired pattern using blueberries and raspberries.
Recipe by The FODMAP Challenge
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
Back to Low FODMAP Recipes 
