Oral Allergy Syndrome Friendly Coconut Cake
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup unsweetened applesauce
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked applesauce in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid applesauce, tap it and change its rating to Red.
- 1 tsp vanilla extract
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup sweetened shredded coconut
For the frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup full-fat coconut milk
- 1 tsp vanilla extract
- ¼ tsp salt
For serving
- 1 ½ cups sweetened shredded coconut, for topping (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.
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