Histamine Friendly Vegan Blueberry Zucchini Cake

Sometimes, you got to give some love to ugly cakes. Ugly cakes can be delicious too and deserve to be loved just as much as pretty cakes. Or at least this ugly duckling of a cake definitely deserves all the love in the world. And when I asked on Instagram, a lot of you guys voted to let this ugly blueberry cake have it’s own blog post 😀 So here it is, the ugly cake has it’s own blog post: Histamine Friendly Vegan Blueberry Zucchini Cake.

Today is some what of a special day, it is my 35th birthday today, and I get to celebrate it with my new colleagues and not my family, as I’m away from home for the week on my last week of training on my new job. Tomorrow is the final day and after that I can return home and hopefully start on my new assignment soon, which is way closer to my home. So I can sleep at home again everyday of the week instead of only during the weekend. It has been an intense two month, and I have missed my family terribly, but it has also been a great new opportunity and an inspiring challenge.

However there hasn’t been a lot of room for the blog during these past 2 months (luckily I was well prepared ;-)), but this weekend I got some cooking done and took some pictures 😀 One of the recipes was this ugly but delicious Histamine Friendly Vegan Blueberry Zucchini Cake, which I made together with my youngest son while making a grilled cheese sandwich for my oldest son….. Yes it is that easy to make this cake, which is one of the things I really love about it. I changed two things, compared to what I normally do, which both contributed to the cake not being the prettiest ever. But I have taken this ugly cake to heart, and let it remind me of a thing I agreed upon with myself, when I first started writing this blog: “It is allowed to be imperfect!”. So thank you ugly cake for this lovely and important reminder.

Like I said this is a very easy cake to bake. Preheat the oven to 180 °C (360 °F). Mix the dry ingredients together in a bowl, make three holes 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. Pour the dough into an oven dish (mine is approximately 20 cm x 20 cm / 8″ x 8″) lined with grease proof paper. 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). Let the cake cool off before you cut into it. I hope you will enjoy this simple Histamine Friendly Vegan Blueberry Zucchini Cake 😀 I hope you guys will help spread the ugly cake love, tag me in your photos and I will share them too 😀

Histamine Friendly Vegan Blueberry Zucchini Cake

• Author: Tania Surrow Larsen - The Histamine Friendly Kitchen
• Prep Time: 10 min
• Cook Time: 35 min
• Total Time: 45 minutes
• Yield: 8-12 1x

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Description

Really moist and delicious ugly duckling of a cake – Histamine Friendly Vegan Blueberry Zucchini Cake. Don’t let the looks fool you, it is so good that my blueberry hating husband loved it <3

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Ingredients

• 1 cup spelt flour (150 g)
• 1/2 cup wholegrain spelt flour (90 g)
• 3/4 cup coconut sugar*
• 1 tsp baking soda
• 1/2 tsp salt
• 5 tbsp (extra virgin) olive oil
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract (optional)
• 3/4 cup water
• 1/2 cup finely grated zucchini (ca. 120 g)
• 1/2 – 1 cup (frozen) blueberries (ca. 75–150 g)**

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Instructions

1. Preheat the oven to 180 °C (360 °F).
2. Mix the dry ingredients (spelt flour, wholegrain spelt flour, coconut sugar, baking soda, and salt) together in a bowl.
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.
4. Pour the dough into an oven dish (ca. 20 cm x 20 cm/ 8″ x 8″) lined with grease proof paper.
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).
6. Let the cake cool off before you cut into it. Enjoy 😀

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Notes

• I used coconut sugar for this cake, which gives it a more caramelized/spiced taste somehow. However the coconut sugar is also responsible for turning the cake brown. And honestly the cake is prettier when you use regular sugar (from sugar beets or cane sugar).
• They finally had organic frozen blueberries at my local so I bought them instead of the once I normally buy. The organic blueberries were way smaller and bakes darker than the once I normally buy, which also contributed to the cake looking different than normally. These blueberries were almost black when baked, while I normally get a more purple color.

18915.3 g7.3 g0 g29.4 g1.2 g2.2 g

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