Histamine Friendly Vegan Blueberry Zucchini Cake

Step 1

Preheat the oven to 180 °C (360 °F).

Step 2

Mix the dry ingredients (spelt flour, wholegrain spelt flour, coconut sugar, baking soda, and salt) together in a bowl.

Step 3

Make three indents in the dry ingredients and add the oil to one of the holes, the apple cider vinegar and vanilla extract to the second hole, and finely grated zucchini to the third. Last add the water and mix all of the ingredients together.

Step 4

Pour the dough into an oven dish (ca. 20 cm x 20 cm/ 8″ x 8″) lined with grease proof paper.

Step 5

Distribute the blueberries as well as you can over the top of the cake and bake the cake for 30-35 minutes (or until a small wooden skewer comes out clean).

Step 6

Let the cake cool off before you cut into it. Enjoy 😀