histaminarm

Coconut Cherry Cake

This super creamy, low-histamine, and vegan coconut cherry cake is always a good choice!

This recipe is

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

Preparation time

90 minutes

Ingredients for one serving

cake

  • 225 g spelt flour
  • 150 g coconut blossom sugar
  • 1 packet of cream of tartar baking powder
  • 250ml carbonated water (1)
  • 4 tablespoons coconut oil

glaze

  • 1 can of coconut milk (1), stored in the refrigerator for a few hours, scoop out the hard part.
  • 200g thawed cherries
  • 2 tablespoons of powdered sugar

decoration

Coconut Cherry Cake

preparation

  • Chill 1 can of coconut milk (1) in the refrigerator (approx. 2-3 hours beforehand).
  • Mix spelt flour, coconut blossom sugar, cream of tartar baking powder, carbonated water (1) and melted coconut oil to form a dough.
  • Pour into a 20cm springform pan greased with coconut oil.
  • Bake in a preheated oven at 180 degrees Celsius (top and bottom heat) for approximately 35-40 minutes.
  • Let the cake cool.
  • Scoop out the hard part from the cooled coconut milk (1).
  • Do not use the liquid coconut milk (1).
  • Mix with powdered sugar.
  • Puree the thawed cherries and stir them into the coconut milk (1).
  • Cut the cake in half.
  • Spread the cream over the first half of the cake. Place the second half on top and spread the remaining cream over it.
  • Refrigerate the cake for about 1-2 hours so that the cream hardens.
  • Decorate with coconut flakes (1) and serve.

Our HistaFood tip

For a low-fructose version, please substitute the following ingredients: rice syrup or dextrose as a sugar substitute and use low-histamine fruit such as blueberries or blackberries.

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

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

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