Vegan loaf cake

Today we baked a delicious, moist, vegan, and low-histamine loaf cake for you. Be sure to try this recipe!

This recipe is   

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

 Preparation time   

10 minutes + approx. 55 minutes baking time  

 Ingredients  

• 360 g spelt flour  
• 1 packet of cream of tartar baking powder (1)
• 200 g coconut blossom sugar  
• 1 pinch of salt  

• 360 ml oat milk (1)  
• 120 ml rapeseed oil  
• 2 tablespoons acerola juice  
• A little vanilla (1)  

glaze  

• 125 g icing sugar  
• 2 tablespoons of water  

Topping  

• 150 g blueberries  
• 1 HistaFood Organic Berry Bar  

preparation  

• Preheat oven to 180°C (top/bottom heat).  
• Mix together spelt flour, cream of tartar baking powder, coconut blossom sugar, vanilla and salt.  
• Gradually add oat milk, rapeseed oil and acerola juice and mix to form a smooth batter.  
• Grease a loaf tin with a little rapeseed oil.  
• Pour the batter into the loaf tin, smooth the surface, and bake in a preheated oven for approximately 55 minutes.  
• Remove the cake from the oven and let it cool completely.  

• Mix powdered sugar and water and pour onto the cake.  
• Wash the blueberries  
• Finely chop HistaFood organic berry bars  
• Distribute blueberries and HistaFood organic berry bars on the cake.  

Our HistaFood tip  

You can modify this cake however you like. You can also add diced apples or pieces of dates to the batter. 

Prepared with