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AIP Birthday Cake will help you to create your happy celebration! AND no one will know anyone is on a restricted diet. You’ll LOVE this well-textured cake and creamy whipped frosting.
Let’s celebrate that someone special with Paleo Vanilla Cake and Frosting! — all without eggs, dairy, gluten, nuts or seeds.
Nothing quite says, You’re special, as well as a cake with frosting … especially when it’s Paleo AIP and turns out this well!
(This recipe has been newly updated. The cake texture is perfect and so incredibly delicious. I’ve added new photos so you can see the fluffy cake!)Jump to Recipe
Ingredients in AIP Birthday Cake
For the AIP diet, we omit gluten, grains, nuts, seeds, eggs and dairy. But, we still get to use some great ingredients!
For flour, this recipe uses cassava flour, tiger nut flour and a small amount of coconut flour.
The other ingredients are:
- coconut sugar or maple sugar — Coconut sugar will yield a darker-colored cake.
- olive oil or avocado oil
- coconut milk or tiger nut milk — Or another compliant milk you like would probably be fine, too.
- collagen — I know some of you will ask me if this can be omitted. No, sorry, it can’t. Collagen contributes to the right cake texture, (as well as adding non essential amino acids.)
- gelatin — This ingredient replaces eggs, so it can’t be subbed for another ingredient.
- vanilla extract — optional
- apple cider vinegar
- baking soda and sea salt
Can this recipe be made coconut-free?
This recipe could be made coconut-free (for those of you who need that), if it wasn’t for one ingredient, coconut flour. … And I don’t know if it will work to sub it with something else like tiger nut flour. It may.
… So, let us know in the Comments section below if you try it.
How to make AIP Birthday Cake
AIP Birthday Cake is a simple “quick bread” method recipe, that yields a tender cake crumb.
It’s a pretty fast recipe to whip together! But, do leave time to make the frosting, too. (The frosting is pretty darn fast and easy! Hint: Make the frosting while the cake bakes or while it cools.)
The easy steps are:
- Combine dry ingredients in large bowl.
- Place wet ingredients in small bowl or Pyrex-style 2-cup measuring cup.
- Add wet ingredients to dry ingredients, and stir to combine. (I use an electric handheld mixer.)
- Scrape batter (it’s thick!) into prepared cake pan(s).
- Bake, cool, frost, slice and ENJOY!
Can you make AIP Birthday Cake ahead of time
You can definitely bake this cake the day before you plan to serve it. Seal well, and leave at room temp.
Make the frosting, and frost the cake, the day you plan to serve.
What frosting to use on AIP Birthday Cake
I recommend a few great options to frost AIP Birthday Cake.
All of these are fabulous, reliable recipes:
- AIP Buttercream Frosting (This basic recipe uses cinnamon, but you may sub it for vanilla. Or omit both.)
- Strawberry Buttercream Frosting
- AIP Chocolate Ganache Frosting
How much cake to make
I have worked over the last few months to improve and make this cake perfect.
In that process, I doubled the recipe to get taller (thicker) cakes. You have some options, but I do think the newer photos with thicker cake are the most delicious version of the recipe, so that’s what I recommend.
As mentioned on the first layer cake photo, here’s what to do and keep in mind:
For thicker/taller cakes (that also feed more people): To double the recipe, make two of the recipes in two bowls side by side, and bake in two 8″ pans. It might work to just double the recipe in one bowl, but it’s safer in general to not do that with baked goods.
Also double the AIP Buttercream Frosting recipe, if you want enough frosting for the outside of the cake; otherwise, one frosting recipe works great for the cake as you see it in the photo below.
For these thicker cakes, be sure to bake the longer time and use the lower temperature, as the recipe indicates.
Just for the fun and truth of it, I’ll say again: This is THE yummiest cake! You will be so glad you made it!
AIP Birthday Cake (Vanilla Cake with Frosting) -- Paleo, Gluten-free, Egg-free
- 2 round cake pans if you want to make a layer cake : 8" each OR, use one 8" or 9" cake pan for one thicker cake (instead of a layer cake); You may also use a square casserole dish for a single layer cake that's simply frosted on top.
- handheld mixer , or similar, is ideal, but not necessary
- parchment paper for lining cake pans
- measuring cup for liquid ingredients ; I use a 2 cup Pyrex.
Note: You will need to double this recipe if you want to make two thick cakes as seen in the up-close photos of the sliced cake. Use two bowls side by side, and measure the recipe twice (once into each bowl), to double the recipe. (Or you can make the quantity below for 2 thinner cakes, or 1 thick cake.)
- 1 cup cassava flour Otto's or Bob's brands preferred and recommended
- 1 cup granulated unrefined sugar use maple sugar for a lighter-colored cake, or coconut sugar if you don't mind the cake being darker brown-hued. For those who make exceptions for special occasions: Use organic evaporated cane juice if you want the lightest colored cake possible (not AIP).
- ¾ cup tiger nut flour Please try to use the Tiger Nuts flour brand that's linked to, as it has the best texture, especially for this kind of cake.
- ½ cup collagen <—see link (DISCOUNT code is BEAUTIFUL10 at check out) for the best pesticide-free 3rd party tested collagen
- 6 Tablespoons coconut flour
- 2 Tablespoons gelatin <—see link (DISCOUNT code is BEAUTIFUL10 at check out) for the best pesticide-free 3rd party tested gelatin
- 1 teaspoon baking soda sifted
- ½ teaspoon sea salt
- ⅔ cup avocado oil or olive oil
- ⅔ cup coconut milk room temperature or warm (not chilled)
- 5 Tablespoons filtered water room temp, not cold
- 1 Tablespoon real vanilla extract optional
- 1 Tablespoon + 1 teaspoon apple cider vinegar
- If making a layer cake with single recipe of batter divided between two pans (for two thinner cakes): Preheat oven to 350℉. Recommended for thick best-textured cake: If making a thicker single layer cake in one pan or doubling the recipe for two pans: Preheat oven to 325℉.Grease pan(s), then line with circles of parchment paper that cover the bottom of each pan. Set aside.
- In large bowl(s) combine dry ingredients: cassava flour, tiger nut flour, unrefined sugar, collagen, coconut flour, gelatin, baking soda and sea salt.
- In liquid measuring cup(s) or medium bowl(s) combine wet ingredients: oil, coconut milk, water, optional vanilla and apple cider vinegar.
- Add wet ingredients to dry ingredients. Use handheld beaters, and mix to combine. (Batter will be very thick and a little sticky, similar to cookie dough.)
- Scrape and spread batter into one or two prepared cake pans.
- Bake until toothpick inserted in center comes out clean, about 20 minutes for two thinner cakes, and 30 minutes for one or two (if you double the recipe) thicker cake(s). Set aside to cool completely while you make the frosting.
- Decorate with AIP Buttercream Frosting, AIP Strawberry Buttercream Frosting or AIP Chocolate Ganache Frosting. Serve cake at room temperature. Store leftovers, covered, at room temperature for up to two days.Leftovers keep in the fridge also, well wrapped, for 3 days, or freeze for up to 3 months. Cake and leftover cake texture are best at room temperature. So if you freeze or refrigerate, bring to room temp before serving.
You can Pin this AIP Birthday Cake here:
Similar AIP recipes you’ll love:
- AIP Chocolate Cake or Cupcakes
- Cinnamon Cupcakes with Strawberry “Buttercream” Frosting
- Pear Upside Down Cake with Easy Caramel Sauce
- AIP Pumpkin Cake
- Paleo Strawberry Muffins
- AIP Lemon Blueberry Coffeecake
- Paleo AIP Cinnamon Streusel Coffeecake