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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!)
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
Equipment
- 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
- oven
- parchment paper for lining cake pans
- measuring cup for liquid ingredients ; I use a 2 cup Pyrex.
Ingredients
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
Instructions
- 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.
Nutrition
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
Sally says
Do you think this would work in a bundt pan. I don’t have round cake pans. Thanks.
Megan says
Hi Sally, I do think it will work fine. 🙂 You’ll just need to judge how long to bake it. Maybe first check with a toothpick after 25 minutes. I’d love to hear how it turns out. Sounds pretty.
Rowena Winters says
I’m confused.
Paleo diets are sugar free. And the aip birthday cake has sugar. ???
Megan says
Hi Rowena, understandable! Thanks for asking for clarification. Unrefined sweeteners like maple sugar and coconut sugar are allowed on the Paleo diet, and even evaporated cane juice used to be allowed on AIP … BUT the overarching principle of these diets and especially AIP is to have treats be for special occasions and in moderation. This cake was definitely created for special occasions, not for everyday. Unrefined sweeteners are okay in moderation for most people, but if someone has candida overgrowth or extreme inflammation, they would likely need to remove all sweeteners for a time. So to be clear, this cake does not use standard white (or brown refined) sugar.
Jennifer S says
I’m trying this recipe for my birthday party, going to see how it works in a 9 inch square pan as a sheet cake. Fingers crossed! ?
Megan says
Hi Jennifer, great. I think the thickness of that will turn out nicely. You can just gauge the done-ness of the cake starting at 20 minutes, but it will likely take a little longer. I’d love to hear how it turns out for you! 🙂
Nicole says
What can I sub for the coconut flour? My son is very sensitive to it. He’s also allergic to nuts , wheat and eggs.
Megan says
Hi Nicole, I’m sorry but in AIP and egg-free baking, subs don’t really work. This recipe is exact, and each ingredient plays a unique role in making the cake turn out. It is better to look for another recipe. Can he have tiger nut flour?
Alanna says
Is the collagen a necessary ingredient? I don’t typically use it and I can’t find it in smaller sizes near me. I can’t justify spending $30 on one ingredient when it’s for one recipe. Can I sub for almond flour and if so, how much do you recommend?
Megan says
Hi Alanna, I’m sorry, you can’t leave it out or sub it. It affects the texture and makes it just right. I understand your dilemma.
Gina says
Thanks so much for this great recipe! Do you think the cakes would freeze we well?
Megan says
Hi Gina, you’re welcome, and yes, they freeze great! 🙂
Athena says
What type of coconut milk do you use – canned or from a box? I didn’t know if full fat canned coconut milk would affect the texture negatively… thanks!
Megan says
Hi Athena, full fat from a carton or a can is great.
June says
Megan,
What is the best replacement for the cassava flour? I have thyroid goiters and cassava is goitrogenic. I don’t have nut problems.
Thank you!
Megan says
Hi June, so you need an egg-free nut-based cake? I would not sub the cassava flour for a nut flour, but I might be able to point you to another cake recipe. Cassava flour is stretchy, and nut flour is not, so that’s why that sub won’t work; the texture and outcome will be very different and likely not good.
Pamela says
Hi Megan,
I appreciate you doing all the leg work to formulate desserts like this for your audience to replicate! One question: Do you think if I reduce the sugar it would negatively impact the recipe? Put another way, how much sugar reduction do you think I could get away with without mucking it up? 🙂
Megan says
Hi Pamela, that is definitely the only drawback of this recipe; it’s only a special occasion cake because of all that natural sugar. Unfortunately, it really is needed to create that texture. You could try cutting it back 1/4 cup, but I can’t remember the exact results, except that it wasn’t perfect. I hope you love what you get, and I’m sorry it’s not a low sugar treat!
Dan says
This was a great cake! I made enough batter for a single cake, and then split it between two 6″ round pans. Baking times was 25 minutes at 350 degrees. The cake turned out very well. It was very flavorful and moist. I thought about frosting it, but it was good on its own because it was so rich.
Thank you for developing and sharing this recipe!
Megan says
You’re welcome, Dan, and so good to hear that you enjoyed it! 🙂
Janis says
Due to limited time, I didn’t buy tiger nut flour and replaced it with more cassava. The frosting is so clever, honey and gelatin! Delicious and well received by everyone. We ate every bite.
Megan says
Oh this is so sweet. I’m so glad, Janis! Thanks so much for sharing your experience and photos!! Wow, great to know the recipe works with more cassava flour!
JS says
Hi Megan, I wanted to share that I made this cake last week for my son‘s birthday, and it came out perfectly! I did use the coconut sugar option, so my cake looks darker, but it rose so beautifully, and absolutely had the best texture. Everyone raved about it. This will be my new go-to cake. Thank you so much for making such a reliable egg-free cake recipe!
Megan says
Hi JS, yay! Thanks so much for sharing! I thought I responded to you back in May, but I see here I perhaps didn’t, so I apologize for the very late reply! So so happy you loved the cake!! This comment makes my day a second time, as I know I read it back when you first wrote. Blessings!
Amy says
Do you think this could be turned into cupcakes?
Megan says
Hi Amy, definitely. You’ll just need to watch them closely for the correct baking time, but that shouldn’t be too hard. 🙂
Rita says
Thank you so much for this recipe, it is going to be a lifesaver for me!
I am unable to find gelatine which does not have sulfur dioxide preservative in it. Any advice on potential replacements or alternatives? I am not from the US or Europe, so options are limited. Any advice would be appreciated!
Megan says
Hi Rita, I haven’t trialed this recipe with gelatin alternatives because there aren’t any for this recipe that are AIP compliant. If you can eat them, the usual egg other egg replacements are flax seed meal, and sometimes psyllium husk whole… Sorry, that’s so hard when groceries are limited and we have restrictions.