AIP Apple Cake Recipe
When I first started an AIP diet, I thought I would have to give up my favorite recipes forever. And honestly, that is why I started this blog – because I didn’t want to give up my favorite recipes.
And I don’t want you to feel like you have to give up all of your favorite recipes as well.
So, in my constant journey to recreate AIP versions of my favorite recipes, I have created this AIP apple cake. And not only is it a showstopper dessert, it’s practically impossible to guess that it’s AIP.
It truly tastes like a traditional apple cake. But it’s better since it doesn’t have any inflammatory ingredients.
So, you can enjoy each bite with zero guilt or worry about it ruining your AIP diet.
Recipe Baking Tips and Suggestions
If you are new to AIP baking, this recipe might look a bit intimidating. And that’s okay because I’m going to give you a few tips to help make this recipe as easy to make as possible.
You’ll notice I used gelatin eggs instead of traditional eggs as a binder in this recipe since traditional eggs are not AIP-friendly.
The trick with gelatin is to let it sit until it forms into a gel-like thickness. So, just make your gelatin eggs and start prepping your ingredients. When you are ready to use the gelatin egg, it should be gel-like at that point.
You can use any type of apples that you prefer, but my personal preference is tart green apples.
I also used applesauce in the recipe as well as fresh apples. This was used to increase the apple taste as well as an additional binder since traditional eggs were not used.
If you’ve never used coconut oil before, you might be surprised to find that it comes in two types: refined and unrefined (also known as virgin).
Refined coconut oil has a much more mild coconut flavor. Unrefined (or virgin) coconut oil has a quite pronounced flavor that might overwhelm the other cake flavors.
However, it is your personal preference which type of coconut oil you decide to use.
However, I do recommend using unsweetened applesauce since you can control the cake’s sweetness with the amount of coconut sugar that you use.
This is the same reason I recommend using unsweetened coconut milk so you can control the sweetness of the cake. And, of course, use plain coconut milk instead of a flavored one.
As for the flours, you cannot substitute them for other flours. The recipe simply will not work with substitutions.
In addition, it’s really important that you use the exact amounts listed in the recipe. It’s best to use a food scale to measure the flours.
However, if a food scale isn’t available to you, you can use measuring cups instead. Just be sure to use a spoon to scoop the flours into the measuring cups and use a knife to level off the flours.
Otherwise, you could end up using way too much if you pack your measuring cups with as much flour as possible, which would ruin your apple cake!
Other AIP Dessert Recipes To Try
If you are hungry for more AIP dessert recipes, then you are in luck because I have plenty.
From strawberry shortcakes to dairy-free raspberry ripple ice cream, I have all of the fruity AIP desserts you could want.
But if you miss chocolate on your AIP diet, then you’ll need to check out my “chocolate” cookies, raw brownie bites as well as my coconut and banana “chocolate” brownies.
And I have an AIP blondies recipe that shouldn’t be missed!
Be sure to check out my gingerbread cookies and pumpkin pie recipes to satisfy your holiday dessert cravings.
And don’t miss my apple pie bars because they use many of the same ingredients as this apple cake recipe. So, leftover ingredients will not go to waste!
Just click this link to go to my AIP Desserts recipe page to find all of these recipes and quite a few more.
Loaded with real apples and delicious cinnamon, you can enjoy this AIP apple cake without feeling like you are missing out on showstopper desserts.
- Preheat the oven to 350 F (175 C). Grease and line an 8-inch (20 cm) springform pan with parchment paper and set aside.
- To make the gelatin eggs, place the hot water in a small bowl. Sprinkle the gelatin powder over the entire surface of the water and let sit for 2 to 3 minutes. Then, whisk to combine the gelatin with the hot water until completely incorporated. Set aside until ready to use.
- Grate 1 apple into a small bowl. Slice the remaining 1 apple and toss with the lemon juice and 1/2 teaspoon (1 g) of cinnamon powder in a separate small bowl. Set aside both until ready to use.
- Whisk to combine the melted coconut oil, unsweetened applesauce, vanilla extract and optional coconut sugar in a large bowl.
- Add the gelatin eggs to the bowl and whisk until completely incorporated.
- Add the tapioca flour, coconut flour, tigernut flour, baking soda, salt, ground cloves and the remaining 2 Tablespoons (4 g) of cinnamon powder to the bowl and stir to create a smooth batter.
- Use a silicone spatula to fold in the grated apple and coconut milk into the batter until evenly incorporated.
- Pour the batter into the prepared springform pan. Place the sliced apples on top of the batter in a circular pattern and gently press into the batter.
- Place the pan in the oven and bake for 50 to 60 minutes until cooked through and a toothpick inserted into the center comes out clean. (If the cake starts to brown too quickly, lightly cover the pan with aluminum foil and continue to bake until the cake is cooked through.)
- Remove the pan from the oven and let cool until the springform pan is cool enough to touch. Remove the apple cake from the pan and place on a wire rack to cool completely.
- If desired, lightly dust the apple cake with the optional powdered sugar before serving.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 1 slice
- Calories: 260
- Sugar: 8 g
- Fat: 16 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 2 g