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Made with carob, this AIP “Chocolate” Cake or Cupcakes makes an easy and special dessert for any occasion! You’ll love the easy-to-grab AIP baking ingredients in this recipe, nothing fancy or complicated. It’s a one-bowl recipe to keep life and special treats uncomplicated.
Even though my family loves chocolate, they were VERY enthusiastic about this carob-based cake! I made the recipe many times, as both cake and cupcakes to make sure it was perfect for you, my readers, and my family was in that happy “cake-place” — delighting in this treat.
In our opinion, there is nothing quite like great cake with frosting!
Ingredients in AIP Chocolate Cake or Cupcakes
The dry ingredients in AIP Chocolate Cake or Cupcakes are:
- tiger nut flour
- tapioca flour
- coconut flour
- carob powder
- gelatin — Used in egg-free baked goods in place of eggs, you can’t omit this ingredient.
- baking soda and sea salt
The wet ingredients are:
- olive oil or avocado oil
- maple syrup
- balsamic vinegar — This ingredient might seem strange, but the vinegar reacts with the baking soda to create the rise during baking. You could probably use apple cider vinegar in its place, if you prefer, but I like the idea of dark, rich balsamic with chocolate instead of apple.
How to make AIP Chocolate Cake or Cupcakes
AIP Chocolate Cake is a one bowl recipe — woot! That means it’s easy and fast to assemble.
- Start this recipe by placing all of the dry ingredients into a large mixing bowl.
- Add the wet ingredients: oil, maple syrup, water and vinegar.
- Use a fork or electric beaters to mix the ingredients together.
- Scrape into prepared pan or muffin pan, and bake!
The recipe bakes for about 15 to 20 minutes for cupcakes, and about 25 minutes to create a small cake.
AIP Chocolate Cake makes 5 to 6 cupcakes (I like to make mine a bit bigger, so I make 5). Or, it makes one small cake to easily feed 6 people.
I use a 7″x 2″ round cake pan or the equivalent similar-size square baking dish. If your square cake pan is a bit larger, your cake will be thin, like in the photo below. Still delicious!
How to make a bigger cake or a double decker layer cake
The small cake is nice for AIP, since desserts are not supposed to dominate the diet.
But if you need a cake to feed more people or you want more leftovers, please make the cake twice, in 2 separate bowls. Do not double the recipe, because that often changes the chemistry of the ingredients, and you won’t get the same outcome.
It’s very easy to just have two bowls and measure everything twice, but into two separate bowls.
Usually when I make cake, cupcake or muffin recipes, I like the baked outcome to be slightly mounded, which can reflect the right crumb inside. But this recipe is one exception. The baked batter will be higher around the edges and slightly lower in the middle.
The only reason I allow this with this recipe is because the cake is great. If I didn’t love the texture of the finished cake, I’d keep working on the recipe until it puffed up and stayed mounded. SO — expect that, and know that’s it okay and good!
In fact, it can be fun to fill that cavity with raspberry jam or fresh raspberries, or ganache … more on that below!
How to store leftover cake or cupcakes
The best way to store cake is to refrigerate it. Cold cake is delicious! And cold frosting is mmm-mmm, yummy.
So, just wrap up leftovers, and refrigerate for up to 4 days.
Toppings and ways to serve AIP Chocolate Cake or Cupcakes
I created a special AIP “Chocolate” Ganache frosting JUST for this cake recipe — but also for other uses. The Ganache turned out so nicely! It’s absolutely chocolatey, smooth and versatile. It whips up creamy, billowy, light and rich.
Paired with this cake, you have a classic, special Chocolate Cake recipe for all of your celebrations or times you need an excellent treat.
You may also serve AIP Chocolate Cake or Cupcakes with:
Lastly, if you make this batter into cupcakes, it’s very special to top the cupcakes with raspberry jam (or other favorite jam), then top all with a piping of AIP Chocolate Ganache! Fabulous and pretty for a holiday dessert or anyone who loves chocolate and raspberries together.
AIP Chocolate Cake or Cupcakes (Paleo | egg-free)
- cake pan or cupcake pan
- mixing bowl
- ¾ cup + 1 Tablespoon tiger nut flour
- ⅓ cup olive oil or avocado oil
- ⅓ cup maple syrup or coconut sugar
- ¼ cup water
- ¼ cup carob powder
- 2 Tablespoons tapioca flour /starch
- 2 Tablespoons coconut flour
- 1 Tablespoon gelatin use link and DISCOUNT code BEAUTIFUL10 at checkout for 10% off your entire order
- 2 teaspoons balsamic vinegar
- ½ teaspoon baking soda sifted
- ¼ teaspoon sea salt
- Preheat the oven to 325° Fahrenheit. Depending on the size and shape of your cake: Line the bottom of a cake pan with parchment, and grease the sides. Or place muffin liners into cupcake pan. Set aside.
- Into large bowl, place dry ingredients: tiger nut flour, carob powder, tapioca flour, coconut flour, gelatin, baking soda and sea salt.
- Add wet ingredients: oil, maple syrup, water and vinegar. Stir well with a fork, or use electric beaters on medium speed to combine.
- Scrape into prepared cake pan or muffin pan, and bake: check for doneness after 15 minutes for cupcakes. Check for doneness at 25 minutes for cake.
- Allow to cool completely before frosting. Find AIP Chocolate Ganache frosting HERE.