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Low Histamine Cake with a Box Mix- GF, DF

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

delicious low histamine yellow cake using egg yolks!

 1 box King Arthur's GF Yellow Cake Flour (product link below)
 ½ cup Country Crock buttery spread sticks (product link below)
 2 tbsp extra light tasting olive oil
 4 egg yolks
 6 tbsp water
 ⅔ cup macadamia nut milk
Histamine Level: 1
 rated a 1 due to pea protein in nut milk & buttery spread
1

Preheat oven to 350° F. Lightly grease 2 cupcake pans or two 9" rounds.

2

Blend dairy free margarine and olive oil in a large bowl.

3

Add half the cake mix to the bowl and beat just until incorporated.

4

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.

5

Add 1/3 cup of the milk and blend. The batter may separate a bit.

6

Add a 1/4 of the cake mix and beat until just mixed in.

7

Add the last 1/3 cup of the milk and mix for 20-30 seconds.

8

Add the rest of the cake mix and beat for 1-2 minutes. The batter should be thick & smooth.

9

Scoop batter into a muffin pan lined with cupcake liners, then bake according to box directions.

10

Let cool in the pan for a few minutes, then transfer to a wire cooling rack.

Nutrition Facts

0 servings

Serving size