Description
If you are looking for a low-histamine cake that doesn’t rely on eggs, dairy, refined sugar, or even added sweeteners, this sweet potato sheet cake might surprise you. Naturally sweet from sweet potato, chestnut flour, and tigernut flour, it has a moist, dense texture and a delicate flavor enhanced by rosemary and warm spices. It’s one of those recipes that proves a nourishing low-histamine cake can be made with just a few wholesome ingredients.
Ingredients
- 1/2 cup chestnut flour
- 1/2 cup tigernut flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1 cup cooked and mashed sweet potato
- 1/4 cup coconut oil, melted
- 1/4 cup pecan butter
- 1/4 cup extra virgin olive oil
- 1 teaspoon fresh rosemary, finely chopped
- Pinch of allspice
- Pinch of sea salt
- Handful of chopped dark chocolate (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a small square baking pan (about 7-inch / 18 cm) with parchment paper.
- In a bowl, whisk together the chestnut flour, tigernut flour, cream of tartar, and baking soda.
- Add the sweet potato, coconut oil, pecan butter, olive oil, rosemary, allspice, and salt to a food processor. Process until smooth and creamy.
- Add the dry ingredients and process again until a thick, sticky batter forms. The batter should be spreadable but quite dense.
- Transfer the batter to the prepared pan and smooth the surface with a spatula.
- If using, sprinkle the chopped dark chocolate evenly over the top.
- Bake for 20–25 minutes, or until the surface is set and the cake feels firm when lightly touched.
- Let cool completely before slicing.