Low-fructose wedding cake

This recipe is   

• vegan
• suitable for a low-histamine diet  
• suitable for a low-fructose diet
• lactose-free  

Preparation time   

10 minutes + 40-50 minutes baking time  

Ingredients for a cake  

• 300 g spelt flour  
• 150 g dextrose  

• 50 g desiccated coconut (1)
• 4 tsp cream of tartar baking powder  
• 1 pinch of salt  
• 1 pinch of vanilla (1)  
• 400 ml (1 can) coconut milk (1)  

• 50 ml oat milk (1)
• 1 tbsp coconut oil  
• 1 tbsp wild blueberry powder (optional)  

For the glaze  

• 2 tbsp coconut-almond butter (1)  
• 1 tbsp coconut oil  

 preparation   

• Preheat the oven to 180 degrees Celsius (top and bottom heat).  
• Mix the dry ingredients  
• Add the coconut and oat milk (1) and mix with a whisk to form a batter (you may need to briefly warm the coconut milk in a pot to remove any solid pieces).  
• Pour the batter into a greased baking tin and bake in a preheated oven for approximately 40-50 minutes.  
• Remove the cake from the oven and let it cool.  

• For the glaze, heat coconut-almond butter (1) and coconut oil in a pot and then spread it on the cake.  
• Top the cake with desiccated coconut (1) and low-fructose fruit and ideally refrigerate for about 30 minutes so that the glaze sets.  

Our HistaFood tip  

You can also decorate the cake with a cream made from 4 tbsp almond butter (1), 8 tbsp oat cream cheese (1) and 3 tbsp maple syrup, and then add the fruit. 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.