This almond cake is delicious. The original is posted on https://cookieandkate.com/gluten-free-almond-cake-recipe/. I made a few adjustments to lower the histamine. If you react to egg white, try replacing the whites with an equal volume of milk laced with a binder, such as xanthan gum.
2 cup almond flour
1 tsp. baking powder
½ tsp salt
4 large eggs
⅔ cup maple syrup (or coconut sugar)
¼ cup butter (57g)
½ tsp. pure vanilla extract
- Preheat oven to 350ºF/180ºC with the rack in the middle. Generously coat an 8″/20cm springform pan with cooking spray and dust with almond meal to prevent sticking.
- In a medium bowl, stir together almond flour, baking powder, and salt.
- In a large bowl, whisk eggs, maple syrup, butter, and vanilla until smooth. Mix in dry ingredients with a spoon until combined.
- Pour batter into prepared pan and bake until golden all over and firm on top, 35 to 40 minutes.
- Run a knife around the edges to loosen and let cool before serving with any of the toppings listed above.
Experimental low sugar/lower saturated fat version
2 cup almond flour
1 tsp. baking powder
½ tsp salt
1 large egg
1/2+1/4 cup egg whites
3/4 tsp (39 drops) stevia liquid
1/3 cup milk
3 Tbls oil
1 Tbls water
½ tsp. pure vanilla extract