Low Histamine Apple Spice Snack Cake
Warm spices, tender apple, and a crackly cinnamon-sugar crust — this snack cake is the kind of thing that makes your kitchen smell like a fall afternoon and disappears fast. Managing histamine levels often means giving up baked goods that rely on fermented ingredients, aged dairy, or additives, but this one is built entirely from fresh, whole-food staples that keep things clean and simple. A blend of oat flour and rice flour gives the crumb a soft, slightly hearty texture, while pure maple syrup and coconut milk add natural sweetness and moisture without any problematic ingredients. Ceylon cinnamon and ground ginger bring that cozy spice warmth, and nearly a pound and a half of freshly diced apple folds right into the batter for real fruit flavor in every bite. The coconut sugar and cinnamon topping caramelizes just enough in the oven to give you that satisfying, slightly crisp finish on top. It bakes up into 9 generous squares, making it an easy option for snacking through the week or sharing without stress.
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Learn more →Ingredients
9 servings
For the cake
- 1 ½ cups oat flour
- ½ cup rice flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground ceylon cinnamon
Ingredient notesSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- ½ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp fine salt
- 2 large eggs
- ½ cup pure maple syrup
- ⅓ cup coconut oil, melted and cooled
- ½ cup unsweetened coconut milk
- 1 tsp apple cider vinegar
- 1 ½ cups peeled and finely diced apple (about 2 medium apples)
For the topping
- 2 tbsp coconut sugar
- ¼ tsp ground ceylon cinnamonIngredient notes
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
- 2
In a large mixing bowl, whisk together the oat flour, rice flour, baking powder, baking soda, 1 1/2 tsp Ceylon cinnamon, ground ginger, and salt until evenly combined.
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