A bit dense, moist, and a fun new flavor
Low histamine dairy free frosting
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with extra light tasting olive oil or line with parchment paper.
In a large mixing bowl, combine the oat flour, potato starch, tapioca flour, sugar, baking powder, baking soda, and salt. Mix well.
In a separate bowl add the applesauce, rice milk, oil, and vanilla extract. Whisk together well using beaters.
Pour a third of the wet mixture into the dry and beat well. Then add another third and beat again. Finally add the last of the wet and beat for 1-2 minutes or until well combined. The batter will be very wet and pour easily.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake for 27-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for at least 10 minutes before removing it from the pan.
Serve the cake warm or at room temperature.
Optional: If you want more frosting to cake ratio, grease two 9-in round cake pans and pour half the batter into each pan. Baking time will probably be cut in half, but I would check it starting at 10 min. When the cake is cooled, frost the bottom layer, then put on the top layer and frost the whole cake.
I recommend eating or freezing the first day. Or refrigerate covered overnight, it will be a bit dry.
Recipe source: ChatGPT AI (artifical intelligence) with some modifications by me.
We love cake around here! It can be a challenge to find a cake that's vegan, gf, AND low histamine. One vegan recipe I tried was pretty good, but it was pretty oily. We can do egg yolks so we've mostly stuck to making cakes with egg, like my carrot cake, zucchini cake, or our all time fav-adapting a box mix to low histamine. But we were ready for something new.
I've been on a break from publishing new recipes since our dietary restrictions have changed and I've been spending more time on my life coaching business, and homeschool. Anyway, I needed some inspiration for a new recipe, so my husband suggested using Chat GPT to develop a new one. Chat GPT is an open AI (artificial intelligence) interface where you can ask it any question and it will give you an answer. It's like talking to another person, but it's a computer! It's pretty wild.
I was skeptical, but at my husband's encouragement, I sat down and started asking for "low histamine, gluten free, vegan cake recipes". It popped out a recipe in less than a minute! The recipe used almond flour though, which we don't bake with. So I asked for a "low histamine, gluten free, vegan, nut-free cake recipe" and it gave me this one! It's more effective than searching google for recipes because it will give you exactly what you ask for, whereas google only offers articles or recipes that fit some/most of the criteria.
The recipe looked really promising and I was excited to try it out. I was hesitant though, because unlike other blogs where you know someone has made & tested the recipe, this was untested. It was pretty awesome to be the first one to make it!
Rosie and I had a baking date and made it together. She was SOOO excited to try it and she really liked the first few bites. By the time she finished the slice she wasn't in love with it, but the next day she ate it again and liked it even better! It's a different flavor with the oat flour and a little dense, but very enjoyable. I kept going back for more! My sister who doesn't even eat gluten free normally, LOVED it.
I hope you have fun eating a cake invented by artificial intelligence.
Ingredients
Directions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with extra light tasting olive oil or line with parchment paper.
In a large mixing bowl, combine the oat flour, potato starch, tapioca flour, sugar, baking powder, baking soda, and salt. Mix well.
In a separate bowl add the applesauce, rice milk, oil, and vanilla extract. Whisk together well using beaters.
Pour a third of the wet mixture into the dry and beat well. Then add another third and beat again. Finally add the last of the wet and beat for 1-2 minutes or until well combined. The batter will be very wet and pour easily.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake for 27-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for at least 10 minutes before removing it from the pan.
Serve the cake warm or at room temperature.
Optional: If you want more frosting to cake ratio, grease two 9-in round cake pans and pour half the batter into each pan. Baking time will probably be cut in half, but I would check it starting at 10 min. When the cake is cooled, frost the bottom layer, then put on the top layer and frost the whole cake.
I recommend eating or freezing the first day. Or refrigerate covered overnight, it will be a bit dry.