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

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.

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. So 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 4 tries, which is a lot for me; but I did it, and I’m proud. It’s that good.

It’s dairy-free, coconut-free and fruit-free. So 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 are often daring enough to fall in love (or try to like) organ meats, 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.

Also, it 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!!!)

 

AIP Pumpkin Layer Cake
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 
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: 8 servings
Author: Megan
Ingredients
  • 1 cup pumpkin canned, organic; or leftover winter squash pureed would probably work well, too
  • 2/3 cup filtered water
  • 2/3 cup coconut butter, warmed slightly; see Recipe Notes for source
  • 1/2 cup cassava flour Otto's (see link below)
  • 1/3 cup coconut flour
  • 1/4 cup avocado oil or olive oil, or coconut oil melted and cooled slightly
  • 1/4 cup maple syrup
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon gelatin see Recipe Notes for source
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda, sifted
  • 1/4 teaspoon sea salt
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 πŸ˜‰ ) HERE.

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

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! πŸ™‚

Comments 22

  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!

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