AIP Pumpkin Cake {dairy-free, nut-free, egg-free} with AMAZING "buttercream" frosting

AIP Pumpkin Cake {dairy-free, nut-free, egg-free} with AMAZING “Buttercream” Frosting

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AIP Pumpkin Cake is that perfect cake to bake casually in a casserole dish or, for a festive occasion, to make into a layer cake … topped and piped with Dairy-free Buttercream Frosting! Also grain-free, nut-free and egg-free, you can serve this cake to any of your loved ones, a great recipe to make with confidence.

aip pumpkin cake and a sheet pan with dairy-free buttercream piping


The bulging orange pumpkins of autumn keep our moods bright, as October’s sun and colors fade into shorter November days, later sunrises, greyer horizons and swifter winds.

This recipe is an ode to autumn. And it’s for all of you, my AIP friends, who LONG for great cake and frosting!

AIP Pumpkin Cake {dairy-free, nut-free, egg-free}

Serving AIP baked goods to folks on “normal” diets is the best way to confirm their quality. This pumpkin cake passed that test with flying colors: guaranteed to please kids and adults on any diet!

It’s a great cake to make into a layer cake, perhaps for a fall birthday, or keep it casual and easy as a sheet cake.

While this cake celebrates seasonal eating, it uses canned pumpkin, so you can make it anytime of the year.

AMAZING “Buttercream” Frosting

Maybe the component of this cake that will most have you doing a happy dance is the “buttercream” frosting. I’m pretty excited about it myself. It took me four tries, which is a lot for me; but I did it, and I’m proud. It’s that good.

This Buttercream is dairy-free, coconut-free and fruit-free.

While I like frostings with palm or coconut (and certainly I love butter) this recipe is made specifically for those on the autoimmune protocol who mustn’t have dairy, and who may be tired of everything-coconut.

I do think you might be able to make this recipe with palm (THIS ONE, not the bright orange one) but I haven’t tried yet, because I can’t have fruit.

So, get ready: This frosting is made with lard.

I hope you know the value of pig fat. It’s super high in vitamin D, pretty flavorless, and solid at room temperature.

This Buttercream whips beautifully! Frostings from days gone by were made with lard, even though it sounds foreign to our ears and tastes. Ultimately, that’s what it comes down to: Does the frosting perform and taste awesome? And the answer is, Yes, it does.

I actually love putting this frosting on my other baked goods, too, like my morning waffle and eating wedges of waffle — like pastry-meets-toast with whipped yumminess on top.

The flavor of the dairy-free-buttercream is apple-cinnamon. It’s lovely. I don’t eat it by itself. But on any cake etc. it’s WONDERFUL.

ALSO, it pipes beautifully, as the photos in the frosting post display.

I really do think this recipe will work with palm (find it here), so if you can’t embrace the idea of lard-based frosting let me know how it goes.

Either way, this frosting is for you! Now you have an AIP frosting you can turn to again and again, for all your cakes and traditional treats, one that tastes classic.

Okay, enjoy!

AIP Pumpkin Cake {dairy-free, nut-free, egg-free} with AMAZING "buttercream" frosting! (SO excited to finally have a great AIP cake and frosting recipe!!!)


5 from 3 votes
AIP Pumpkin Cake {dairy-free, nut-free, egg-free} with AMAZING "buttercream" frosting
AIP Pumpkin Layer Cake
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins

AIP Pumpkin Cake is perfect for a festive occasion — a layer cake, topped and piped with Dairy-free Buttercream Frosting! Grain-free, nut-free & egg-free. 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. 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!)

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: aip, cake, pumpkin
Servings: 8 servings
Calories: 220 kcal
Author: Megan
  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.

Nutrition Facts
AIP Pumpkin Layer Cake
Amount Per Serving
Calories 220 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 4g 20%
Sodium 160mg 7%
Potassium 72mg 2%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Sugars 8g
Protein 3g 6%
Vitamin A 24.7%
Vitamin C 2.3%
Calcium 3.2%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

Get the AIP “Buttercream” Frosting recipe HERE. (dairy-free)


AIP Pumpkin Cake {dairy-free, nut-free, egg-free} with AMAZING "buttercream" frosting! (SO excited to finally have a great AIP cake and frosting recipe!!!)

Lovely served with herbal coffee… Let me know in the comments how you like it! 🙂

Comments 23

  1. Wow! Wow! Wow! I’ve never had any buttercream like that before but it looks amazing! Such a neat recipe, I never would have thought of using that “secret” ingredient. And the cake, it’s just perfect.

  2. Such a great cake, I’ve recently found cans of pumpkin in the supermarkets here in the UK which really makes my life way easier for recipes like this!

  3. Dying to know… I just took the cake out of the oven, and although I have lard, I’m having a hard time making myself use it for the buttercream. Who has made this with lard and how did it taste?

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