Cherry crumb cake

This fruity cherry crumble cake with semolina is easy to make and tastes incredibly good with fruity sour cherries and crispy crumble topping!

This recipe is

• vegan
• Suitable for a low-histamine diet
• lactose-free

Preparation time

40 minutes

Ingredients for a springform pan (26-28 cm)

• 60 g coconut oil
• 2 tbsp flaxseed flour
• 100 g coconut blossom sugar
• 1 packet of vanilla sugar (1)
• 250 g oat yogurt (1)
• 200 g spelt semolina
• 3 tsp cream of tartar baking powder
• 300 g sour cherries (frozen)

For the sprinkles

• 80 g coconut blossom sugar
• 100 g coconut oil
• 250 g spelt flour

preparation

• Place the sour cherries in a sieve to thaw.
• Mix coconut oil, flaxseed flour, coconut blossom sugar, vanilla sugar, oat yogurt, spelt semolina and cream of tartar baking powder to form a dough.
• Lightly pat the sour cherries dry with a cloth and stir them into the dough.
• Pour the batter into a greased springform pan (26-28cm).
• Knead coconut blossom sugar, coconut oil and spelt flour into a crumbly mixture and place it on the cake.
• Bake in a preheated oven at 180 degrees Celsius (top/bottom heat) for about 30 minutes until golden brown.

Our HistaFood tip

Alternatively, you can bake the cake with blueberries or currants.

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