AIP Birthday Cake (Vanilla Cake with Frosting) -- Paleo, Gluten-free, Egg-free

slice of AIP Cake being served onto plate

AIP Birthday Cake (Vanilla Cake with Frosting) -- Paleo, Gluten-free, Egg-free

This AIP Birthday Cake will help you to create your happy celebration. AND no one will know that special person 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).

Course Afternoon tea, Dessert, Treat

Cuisine American

Keyword aip, birthday, cake, egg-free, gluten-free, grain-free, nut free, paleo, vanilla cake, yellow cake

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 488kcal

Author Megan

Cost $8

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
large mixing bowl
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).
3/4 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.
1/2 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
1/2 teaspoon sea salt
2/3 cup avocado oil or olive oil
2/3 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