Vanilla Cake

Tanya Eisenwasser

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A tender vanilla cake topped with whipped coconut cream and fresh blueberries. No dairy, no gluten, and no citrus.

Prep 20 min

Cook 35 min

Serves 8

Gluten-freeDairy-free

Ingredients

Cake

• 2 cups cassava flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup melted coconut oil
• 1/2 cup pure maple syrup
• 3 large eggs, room temperature
• 3/4 cup full-fat coconut milk
• 1 1/2 teaspoons vanilla powder

Topping

• 1 can (13.5 oz) full-fat coconut cream, refrigerated overnight
• 1 tablespoon pure maple syrup
• 1/2 teaspoon vanilla powder
• 1 cup fresh blueberries

Instructions

Prep

1. Preheat oven to 350°F (175°C).
2. Line an 8-inch round cake pan with parchment paper, or grease well with coconut oil.

Make the Batter

1. In a large bowl, whisk together the cassava flour, baking powder, and salt.
2. In a separate bowl, whisk the melted coconut oil and maple syrup until smooth.
3. Add the eggs one at a time, whisking well after each. Stir in the coconut milk and vanilla powder.
4. Slowly pour the wet ingredients into the dry ingredients, stirring as you go. Mix until just combined. The batter will be thick.

Bake

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean and the top is lightly golden.
3. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before topping.

Make the Topping

1. Open the chilled coconut cream without shaking. Scoop the thick cream from the top into a bowl, leaving the watery liquid behind.
2. Add the maple syrup and vanilla powder. Whip with an electric mixer for 2-3 minutes until light and fluffy.
3. Spread or dollop over the cooled cake.
4. Scatter fresh blueberries on top just before serving.

Tips & Substitutions

• Vanilla powder vs extract. Vanilla powder skips the alcohol in vanilla extract, which some people with histamine intolerance prefer to avoid. If you tolerate extract, use 2 teaspoons in the cake and 1 teaspoon in the topping.
• Flour swap. A 1:1 gluten-free baking flour blend with xanthan gum can stand in for cassava. The crumb will be a bit lighter. Avoid almond flour as a one-for-one swap here, since the moisture ratios are different.
• Coconut cream tip. Refrigerate the can upside down for at least 24 hours so the cream firms up and separates cleanly from the liquid. Look for brands without guar gum or carrageenan if you react to additives.
• Sweetness. Reduce the maple syrup to 1/3 cup if you prefer a less sweet cake. The topping is already lightly sweet.
• Berry options. Fresh blueberries work best. If you tolerate it, a few pieces of fresh mango also pair well. Skip strawberries (often listed as a histamine liberator).
• Coconut cream that won't whip. Some brands have too little fat or too many stabilizers. Chill the bowl and beaters first. If the cream stays runny, open a second can and use only the firm top layer.

Why This Works

Cassava flour. A starchy root flour that is naturally gluten-free and generally well tolerated. It bakes a lot like wheat flour, which makes it a good base for cakes.

Coconut oil and coconut milk. Add richness and moisture without dairy. Coconut is generally well tolerated on a low histamine diet, though some people react to coconut itself or to additives like guar gum or carrageenan, so check labels and test your tolerance.

Vanilla powder. Pure ground vanilla bean adds warm flavor without the alcohol used in vanilla extract. Some people with histamine intolerance find alcohol-based extracts triggering.

Maple syrup. A simple sweetener with no added preservatives. Used in moderate amounts here so the cake is sweet but not overpowering.

Fresh blueberries. Low in histamine when fresh, and they bring a pop of color and brightness to the finished cake. Freshness matters, so add them right before serving.

Storage

This cake is best the day it is made. For histamine intolerance, cool any unfrosted slices completely and freeze them the same day with parchment between them, then thaw single slices as needed. Once topped with coconut cream, refrigerate and aim to finish within 24 hours. Some people are sensitive even to leftovers, so pay attention to your own tolerance and add fresh blueberries each time you serve.

Not sure if an ingredient is safe? Histamine Tracker includes a database of 1,000+ foods with histamine ratings to help you cook with confidence.