22 Classy AIP Cake Recipes
Even though you are following a strict eating plan, I think it is important that you occasionally have a welcome treat but without breaking the rules too much!
So I bring you my list of AIP Cakes to cover any eventuality from birthdays and celebrations to quick and easy mug cakes for when you need something sweet or have a chocolate craving. I’ve also included some recipes that are baby-friendly so you will never be stuck for an idea.
Just remember that sweet treats are easy to overeat, so look on them as a special occasional indulgence and not a daily requirement!
Here are just a few of the AIP Cake Recipes we’ve included:
- AIP Chocolate Cake
- Raspberry Valentine Cake
- AIP Spiced Apple Cake
- Carob and Cream Vanilla Cake (AIP)
- Lemon “Cheese” Cake
- First Birthday Cupcake
- AIP Carrot Cake
- Baby Birthday Cake
If you click or tap any of the links above, it will instantly take you to the recipe below. Or download the entire list by clicking on the green button below.
AIP Chocolate Cakes
– A Clean Plate
Ingredients: plantains, bananas, pumpkin puree, coconut oil, maple syrup, carob powder, apple cider vinegar, vanilla extract, baking soda, ground cinnamon, cream of tartar, ground mace, avocados, honey.
Because of the plantains and pumpkin puree used here you end up with a moist and rich cake that would be easy to dress up for a celebration. The frosting is smooth and sweet and full of healthy fats from the avocado, and if you find you have some left over after frosting the cake, store it in the refrigerator and serve it up as a pudding!
– The Curious Coconut
Ingredients: plantain, banana, avocado, coconut oil, honey, carob powder, apple cider vinegar, baking soda, cream of tartar, water, (optional garnishes): coconut cream, coconut flakes, or fruit.
Here is another indulgent cake that uses plantain and banana to give it a wonderful texture, but this cake is cooked in a pressure cooker so it is ready in a very short time. The cake is in individual servings which can help if you tend to over-indulge. This would look lovely made in heart-shaped dishes and served for a romantic Valentine’s dinner.
– Strictly Delicious
Ingredients: plantain, coconut oil, carob, raw or coconut sugar, sea salt, orange zest, baking powder, vanilla bean, cinnamon.
For AIP you’ll want to swap out the chocolate in this recipe for carob. This cake can be decorated in whatever way suits your particular preference or eating plan, but the zesty tang of the orange works really well with the carob and would be a very impressive dessert to serve at the end of a dinner party. Enjoy!
– Don’t Eat the Spatula
Ingredients: cassava flour, coconut flour, carob powder, coconut sugar, baking soda, sea salt, maple syrup, coconut milk, avocado oil.
I love mug cakes! They are so quick and easy to make, they come in so handy if you have unexpected guests, but best of all they can be a speedy way to satisfy a cake or sweetness craving. The cake is spongy and light but full flavor. Swap out the chocolate for carob to keep this AIP-friendly.
AIP Fruit Cakes
– Paleo Cupboard
Ingredients: seedless watermelon, full-fat coconut milk, vanilla extract, raw honey, shredded coconut, fresh fruit.
Watermelon Cake is a great idea to serve at a summer birthday or celebration as it is light and fruity, yet packed with goodness. It does not have to be made as one large cake – use a cookie cutter to cut smaller rounds and serve them as cupcakes, which are fantastic to serve at a child’s party. Whatever frosting you use should be really thick, and remember to pat the melon dry first.
– Autoimmune Wellness
Photo Credit: Autoimmune Wellness
Ingredients: apples, lemon juice, water, apple purée, palm shortening, honey, coconut flour, baking soda, salt, gelatin eggs, gelatin, coconut butter, coconut cream, raspberries.
If you have been looking for a recipe that gives you a ‘proper’ cake taste and texture, then try this one which is now a family favorite in our house! This recipe uses gelatin as a binder instead of eggs. If you can’t find freeze-dried raspberries you could buy them online, or simply substitute something else. The choice is yours!
– Primal Palate
Ingredients: banana, coconut oil, coconut milk, pure vanilla extract, coconut flour, cinnamon, baking soda.
I have been delighted to discover mug cakes as they regulate the serving size and stop me from over-eating! This one has the flavor of banana bread but with the added warming cinnamon – a great idea to serve to guests who drop in for coffee. Because these cakes are so easy and quick to make and only take three minutes to cook they would also be perfect for a speedy breakfast.
– Thrive Primal
Ingredients: banana, apple, coconut oil, coconut butter, honey or maple syrup, vanilla, lemon juice, coconut flour, arrowroot flour, raisins (optional), coconut milk (optional), water, salt, baking soda, cinnamon powder, clove powder.
This would be a lovely dish to serve to impress your friends at a dinner party, and it is well worth the extra time to arrange the apple slices neatly. If you decide to add the raisins you will find they caramelize slightly during cooking and give a wonderful sweetness to the overall flavor. Try to let the cake cool a bit before cutting or it may break up a bit.
– Healing Family Eats
Photo Credit: Healing Family Eats
Ingredients: prune plums, pumpkin purée, coconut oil, blackstrap molasses, honey, salt, tigernut flour, coconut flour (optional), carob powder, baking soda, gelatin, lemon juice, boiled water.
The texture and flavor of this cake is so luxuriously rich because of the molasses, yet fruity and moist because of the plums! It would make a fantastic dessert served warm on a chilly night, or cool it completely to allow it to firm and serve it sliced as a cake. If plums are not your thing you can use other fruits, but it is best to use ones with more juice.
– Lichen Paleo Loving AIP
Ingredients: cassava flour, coconut flour, arrowroot starch/flour, cinnamon, baking soda, salt, coconut oil, maple syrup, applesauce, vanilla, gelatin, water, raisins.
Oh my goodness does this cake look amazing! Moist and fruity, and perfect served warm with a lovely cup of coffee! The cake does not rise as much as some, but it cuts well and tastes great. If you don’t have raisins you could use blueberries instead to give a different slant on the flavor. Once sliced, you can wrap each slice and store in the freezer in a freezer bag, then reheat in the oven.
– Sweetened By Nature Blog
Ingredients: watermelon, pineapple, kiwis, strawberries, grapes, blueberries.
This is a different slant on a watermelon cake. Using fresh fruit to decorate also makes this a wonderful dessert for a summer dinner and you can even get the children to help with the decoration to make it more personal, then just enjoy the fresh and delicious flavors.
Other AIP Cakes
– A Girl Worth Saving
Photo Credit: Kelly from A Girl Worth Saving
Ingredients: pure pumpkin puree, full-fat coconut milk, tigernut flour, coconut flour, molasses, honey, cinnamon powder, baking soda.
The cake in this recipe has molasses in it, so you can expect the result to be rich and dense and packed with flavor, although you can use maple syrup instead if you can’t have molasses. You can spice this recipe up a bit by adding a spoonful of ground ginger too, and this adds a warming taste. This recipe makes perfect individual cakes which are made very quickly if you have unexpected guests.
– Eat Beautiful
Ingredients: pumpkin, coconut butter, cassava flour, coconut flour, avocado oil or olive oil, or coconut oil, maple syrup, apple cider vinegar, gelatin, cinnamon, baking soda, sea salt.
The frosting on this cake is so easy to pipe that it would be perfect on any type of cake, but in this one the cinnamon flavor goes really well with the pumpkin. It would be easy to make this into a layered cake for a celebration by doubling the recipe and sandwiching the layers with more frosting. This is also a great recipe to use if you have anyone who doesn’t like coconut.
– Paleo On the Go
Ingredients: palm shortening, coconut flour, coconut sugar, carob powder, maple syrup, apple sauce, coconut oil, tapioca flour, arrow root, vanilla, grass-fed beef gelatin, baking soda, apple cider vinegar, sea salt.
Here is another egg-free recipe that gives you a dense but satisfying cake, rich in textures and flavor. It has a wonderful flavor and the creamy topping goes so well with it. After all, coconut and vanilla are definitely made for each other!
– The Paleo Mom
Photo Credit: Sarah from The Paleo Mom
Ingredients: palm shortening, honey, cinnamon, chestnut flour, salt, cream of tartar, baking soda.
The crust on this cake is firmer than some regular ones and holds together well when it is cut. However, it ends up very thin, so if you prefer a thicker crust simply double the recipe. The filling is creamy and smooth, but not too sweet, so if you prefer you can add in a bit more honey. This has a gentle hint of lemon and a zing from the zest and tastes amazing served with fresh blueberries.
– Raising Generation Nourished
Ingredients: olive oil, whole organic cream (If you are dairy-free use coconut milk), unsweetened applesauce, apple cider vinegar, vanilla extract, maple syrup, coconut flour, tapioca flour, gelatin, baking soda, sea salt, pure maple syrup, butter (if you are dairy-free use coconut cream), vanilla extract, tapioca flour.
Whether you are making these for a baby or a grown-up, I can assure you they won’t be disappointed! The cupcakes are soft and moist because of the applesauce, and sweet enough to satisfy any sweet tooth but without refined sugar, so they are perfect treats for people with blood sugar issues. The frosting can be made dairy-free by using coconut cream instead of butter.
– Unconventional Baker
Ingredients: raisins, carrots, unsweetened shredded coconut, coconut oil, maple syrup, pure vanilla extract, cinnamon, nutmeg (omit), salt.
I often say we eat with our eyes as well as our mouths, and these little carrot cakes look so good, especially with the creamy frosting. Don’t worry about carrots being veggies – they give a wonderful natural sweetness to the mixture and help keep these treats moist. Feel free to substitute other dried fruits instead of the raisins to make them more to your taste. Note – omit the nutmeg from this recipe to make it AIP-compliant.
– Our Grain Free Life
Ingredients: coconut flour, arrowroot powder, cinnamon, ginger, baking soda, salt, maple syrup, applesauce, vanilla, apple cider vinegar, coconut oil, gelatin powder, distilled water, carrots.
What’s not to like about a good carrot cake! Soft and moist in the middle, naturally sweet and full of goodness and topped with a zingy lemon and vanilla frosting, this would be a lovely treat for tea or a fantastic cake to take along as your contribution to a pot-luck dinner. You could also divide the mixture into individual cupcake cases, but remember to adjust the cooking time.
– Grazed and Enthused
Photo Credit: Grazed & Enthused
Ingredients: sweet potato, coconut flour, beef tallow, baking soda, ground cinnamon, gelatin egg, lemon juice, avocado, coconut milk or cream, carob powder, coconut oil.
When you have a first birthday in the family, it seems unfair not to make a gooey, messy cake that baby can enjoy squishing! Who doesn’t have that photo! But with this recipe you don’t have to worry about the ingredients – this is dairy, gluten and refined sugar free but satisfyingly squishable! This cake is baby-friendly but suitable for the bigger kids in the family too!
– Eat Heal Thrive
Ingredients: coconut flour, arrowroot flour, baking soda, cinnamon, sea salt, coconut or palm oil, liquid honey, applesauce, vanilla extract, apple cider vinegar, grated carrot, gelatin.
Here is another carrot cake recipe that can be served as a cut-and-go cake for a quick breakfast, healthy addition to a lunchbox or covered with frosting for a celebration or family gathering. This has the texture of a traditional flour-based cake, but it is not too dry as the carrot adds moisture. The mixture can also be split into individual cases and baked into carrot cake muffins or cupcakes drizzled with frosting.
– Flash Fiction Kitchen
Ingredients: cassava, honey, sea salt, vanilla, cinnamon (optional), coconut cream.
Cassava is commonly used in Indonesian cuisine, but Fijian cassava cake has been around for many years. It is a simple recipe combining cassava with sweetening agents and spices to give a light and delicious cake with a wonderful browned crust on top. However, it is important to cook the cassava well as it cannot be eaten raw.
– The Nourished Coeliac
Ingredients: arrowroot, tiger nut powder, vanilla powder, bicarbonate of soda, salt, ground ginger, ground cinnamon, ground mace, ground cloves, carrot, carrot pulp, orange, maple syrup, tiger nut milk, lemon juice
This carrot cake is a favorite in our family! It has a denser, moist texture and is as sweet as it should be, but not over-powering.