AIP Pumpkin Layer Cake
Double this recipe for a large layer cake or to fill a 9″ by 13″ casserole dish for a sheet cake. Otherwise it will make a small, tall cake or an 8″ or 9″ layer cake that is low. My photos show the low 9″ layer cake, which serves 8 people. (Double the recipe, too, if you want lots of leftovers, to eat the treat all week!)
Servings Prep Time
8servings 25minutes
Cook Time
25minutes
Servings Prep Time
8servings 25minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease preferred cake pan(s), depending on what size/shape you’d like for your finished cake.
  2. Stir together wet ingredients in a medium size saucepan over very low heat: pumpkin, coconut butter, water, avocado oil, maple syrup and apple cider vinegar. The goal is not to heat the liquid but to prevent the cold ingredients from solidifying the coconut butter. If all of your ingredients are room temperature, including the maple syrup, then you can just mix them in a medium size mixing bowl. Set aside.
  3. In another medium size mixing bowl whisk together the dry ingredients: cassava flour, coconut flour, gelatin, baking soda and sea salt.
  4. Pour the wet ingredients into the dry and fold together thoroughly using a rubber spatula.
  5. Pour batter into prepared pan(s).
  6. Bake until very golden brown, starting to check for doneness at about 25 minutes, depending on the pan size(s). (A 9″ by 13″ will take a minimum of 35 minutes.) When done a toothpick inserted in the center will come out clean or with a few crumbs adhering.
Recipe Notes

Best deal on coconut butter HERE.

Get cassava flour (THE best Paleo flour 😉 ) HERE.

Get 10% off sustainable gelatin HERE by entering code BEAUTIFUL10 at checkout.