AuthorStacy SaundersCategoryDessertsDifficultyBeginnerdelicious low histamine yellow cake using egg yolks!
King Arthur's GF Yellow Cake Mix
Country Crock's Buttery Sticks with Olive Oil
Preheat oven to 350° F. Lightly grease 2 cupcake pans or two 9" rounds.
Blend dairy free margarine and olive oil in a large bowl.
Add half the cake mix to the bowl and beat just until incorporated.
In a separate bowl, mix 1 egg yolk & 2 Tb of water until a bit frothy. Then add it into the big bowl and blend for 10-15 seconds. Repeat with the second egg yolk. Then combine the 3 & 4 egg yolk with 2 Tb of water and blend until frothy, then add it to the big bowl and blend.
Add 1/3 cup of the milk and blend. The batter may separate a bit.
Add a 1/4 of the cake mix and beat until just mixed in.
Add the last 1/3 cup of the milk and mix for 20-30 seconds.
Add the rest of the cake mix and beat for 1-2 minutes. The batter should be thick & smooth.
Scoop batter into a muffin pan lined with cupcake liners, then bake according to box directions.
Let cool in the pan for a few minutes, then transfer to a wire cooling rack.
We love this cake! The mix is a bit expensive, but it's totally worth it to me to have delicious cake to celebrate birthdays with. We usually make cupcakes out of it, then freeze all the ones we don't use for snacks later.
Here's a low histamine frosting recipe, and if you want natural low histamine friendly food dye, check out this coloring from India Tree Nature's Colors.
If you are looking for gf & vegan cake recipe check out these cupcakes from The Loopy Whisk.
If you are looking for top 8 allergy free cakes, you have to check out The Allergy Chef on Instagram or on her website on RAISE. She has incredible amounts of resources, tutorials, and guides teaching about allergies & free from cooking. She also has a product guide of certified allergy free products, where she has personally called the companies to make sure they are truly allergy safe. She is AMAZING!
Ingredients
Directions
Preheat oven to 350° F. Lightly grease 2 cupcake pans or two 9" rounds.
Blend dairy free margarine and olive oil in a large bowl.
Add half the cake mix to the bowl and beat just until incorporated.
In a separate bowl, mix 1 egg yolk & 2 Tb of water until a bit frothy. Then add it into the big bowl and blend for 10-15 seconds. Repeat with the second egg yolk. Then combine the 3 & 4 egg yolk with 2 Tb of water and blend until frothy, then add it to the big bowl and blend.
Add 1/3 cup of the milk and blend. The batter may separate a bit.
Add a 1/4 of the cake mix and beat until just mixed in.
Add the last 1/3 cup of the milk and mix for 20-30 seconds.
Add the rest of the cake mix and beat for 1-2 minutes. The batter should be thick & smooth.
Scoop batter into a muffin pan lined with cupcake liners, then bake according to box directions.
Let cool in the pan for a few minutes, then transfer to a wire cooling rack.
Thank you so much for sharing your recipes! I am just starting the low histamine journey and I am struggling to find recipes. Thank you!
I’m so glad they have been helpful! You’re welcome!