Low Histamine Cake with Olive Oil and Apple and Coconut Cream Topping
This low histamine cake made with olive oil is a great base cake made more special with a flavor burst of apple and coconut cream topping.
Equipment
- 10" Round Cake Pan
- Sifter
- Sharp Knife
Ingredients
For the Cake
- 1 Tablespoon Kasandrino’s Olive Oil for greasing the pan
- 2 cups Otto's Cassava Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Raw Vanilla Bean Powder
- 3 Eggs
- 1 Organic Green Granny Smith Apples peeled and rough chopped (about ¾ cup apple puree)
- 3 Tablespoons Filtered Water
- 2 teaspoons Stevia
- ⅛ teaspoon Cardamom
- 1 cup Let's Do Organic Coconut Cream
- ¾ cup Kasandrino’s Olive Oil
For the Topping
- 1 cup Let's Do Organic Coconut Cream
- 1 Organic Green Granny Smith Apple peeled and rough chopped (about ¾ cup apple puree)
- ¼ teaspoon Raw Vanilla Bean Powder
Instructions
- Grease your cake pan with olive oil and set aside.
- Sift cassava flour, baking powder, baking soda and vanilla powder into a large bowl and set aside.
- In a medium bowl, whisk the eggs.
- Make your apple puree by adding the peeled and cored apple, water, stevia and cardamom seeds to a blender. Blend until a smooth puree forms. The consistency should be thicker than apple sauce, but not as thin as apple juice.
- Add the apple puree and coconut cream to the bowl with the eggs and stir to combine.
- Slowly stir in the olive oil to the wet ingredients mixture. DO NOT add it all at once (it changes the texture).
- Add the wet ingredients to the dry ingredients and stir until your batter comes together. The batter will be on the thicker side, not runny.
- Spoon your batter into your cake pan and cook at 350 for 32 minutes or until a toothpick comes out clean.
- While the cake is cooking, make the optional (but recommended!) apple coconut topping.
- To make the topping, add all the topping ingredients (coconut cream, apple, and vanilla powder) in a blender and blend until smooth and combined. You can add a few drops of stevia if you prefer a sweeter flavor profile.
Notes
This recipe is medium oxalate at 1 serving.
Nutrition facts include apple coconut cream topping.
Nutrition
Nutrition Facts
Low Histamine Cake with Olive Oil and Apple and Coconut Cream Topping
Serving Size
171 g
Amount per Serving
Calories
439
% Daily Value*
Fat
37.27
g
57
%
Saturated Fat
17.99
g
112
%
Trans Fat
0.008
g
Polyunsaturated Fat
2.33
g
Monounsaturated Fat
14.92
g
Cholesterol
186
mg
62
%
Sodium
103
mg
4
%
Potassium
405
mg
12
%
Carbohydrates
25.47
g
8
%
Fiber
2.7
g
11
%
Sugar
4.74
g
5
%
Protein
5.09
g
10
%
Vitamin A
167
IU
3
%
Vitamin C
11.5
mg
14
%
Calcium
50
mg
5
%
Iron
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!