Low Histamine Vegan Pear Almond Cake
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Learn more →Ingredients
8 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the cake
- ½ cup vegan butter, softened
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- 1 cup almond flour
Ingredient noteNuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 12 g per serving. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- ¾ cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup plant-based milk
- 2 medium ripe pears, peeled, cored, and thinly sliced
For the topping
- ¼ cup sliced almonds
Ingredient noteNuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 4 g per serving. If you prefer to always avoid almond, please tap it and change its rating to Red.
- 1 tbsp organic cane sugar
For serving
- 1 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
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