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5 from 1 vote

Low FODMAP Green Cake

Delicate and fluffy Green Cake with an unexpected ingredient. A low FODMAP and gluten free dessert recipe packed full of nutrients.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: Low Fodmap
Keyword: cake, walnuts, watercress
Servings: 16 slices


  • 8.8 oz | 250g gluten free and low FODMAP flour blend
  • 2 tsp baking powder
  • 5.3 oz | 150g watercress OR spinach washed and drained
  • 5 fl oz | 150ml olive oil
  • 5.3 oz | 150g brown sugar
  • 5 eggs

Topping (optional)

  • 2 oz 60g walnuts roughly chopped
  • 3.5 oz | 100g icing sugar
  • 2 tbsp lemon juice


  • Preheat oven to 350ºF | 180ºC and grease a cake pan with olive oil.
  • In a large bowl, combine flour with baking powder and set aside.
  • Separate the egg yolks from the whites, beat the egg whites and set aside.
  • Put the watercress, oil, sugar and egg yolks in a blender and mix well until you get a green paste.
  • Mix the previous preparation with the flour and beat with an electric mixer.
  • Add the egg whites and gently fold the dough with a spatula until the egg whites disappear completely.
  • Bake for 35-40 minutes.
  • Remove from the oven and cool on a wire rack. Drizzle over the glaze, making zigzag lines and let them drain freely. Top with chopped walnuts.
  • Transfer to a plate and it's ready to serve!

Topping (optional)

  • Place the icing sugar on a bowl. Add the lemon juice and beat vigorously with a spatula for 10 seconds, until smooth. Add more lemon juice, if needed.