Moist Apple-Blueberry Cake

Community recipe

Moist Apple-Blueberry Cake

Leavening in this recipe is achieved using cream of tartar (or a phosphate-free gluten-free baking powder), which makes the batter wonderfully airy without the use of vinegar or a touch of citrus juice, if you tolerate citrus.

Prep
50 min
Cooking
35 min
Total
85 min
Servings
8
Difficulty
Medium
Category
Baking

Histamine assessment

Contains ingredients that require caution

At least one ingredient is rated caution. Check the ingredient details below.

Ingredients

Each ingredient is compared with the food database and manually checked.

Method

  1. 1

    Step 1

    Preheat the oven to 180°C. Grease a small cake pan (approx. 18–20 cm in diameter) with coconut oil and dust it with rice flour.

  2. 2

    Step 2

    In a bowl, thoroughly mix the rice flour, tapioca starch, cream of tartar, baking soda, vanilla, and a pinch of salt.

  3. 3

    Step 3

    In a second bowl, combine the grated apples, melted coconut oil, maple syrup, and coconut milk.

  4. 4

    Step 4

    Add the wet mixture to the dry ingredients and briefly combine to form a medium-thick batter.

  5. 5

    Step 5

    Transfer the batter to the prepared cake pan and smooth the surface. Evenly distribute the blueberries over the top, press them in lightly, and sprinkle the entire cake with shredded coconut.

  6. 6

    Step 6

    Bake in the preheated oven for 30–35 minutes at 180°C (test with a wooden skewer to ensure the center is fully cooked).

  7. 7

    Step 7

    Allow the cake to cool completely before slicing so it can set. Consume the baked goods fresh. Immediately slice and freeze any portions you don't eat on the day of baking once they have cooled. After thawing, the cake tastes fresh-baked, and excess histamine is prevented from forming.

More information

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