AIP Chocolate Cake (Paleo, AIP)
 
Prep time
Cook time
Total time
 
A decadent and super delicious chocolate cake that is top 8 allergen free!
Author:
Serves: 4-6 servings
RecipeIngredients
For the cake:
  • 1 cup (4 oz) Beth's Blend Nut and Cassava free flour blend
  • ½ cup apple sauce (or ½ cup mashed banana)
  • ½ cup coconut milk (canned or homemade)
  • ¼ cup avocado oil (or extra virgin olive oil)
  • ¼ cup maple syrup
  • 2 tbsp coconut sugar
  • ¼ cup raw cacao or carob (use carob for AIP)
  • ¼ tsp Himalayan pink salt or any sea salt
  • 1 tsp vanilla extract
  • 1 tbsp gelatin
  • 3 tbsp hot water
For the chocolate frosting:
  • ¼ cup raw cacao or carob powder (use carob for AIP)
  • 2½ tbsps melted coconut oil (if you are using carob, use melted palm shortening instead of coconut oil - see notes)
  • 1½ tbsp runny honey (use 1 tbsp for less sweet)
  • pinch sea salt
  • ¼ tsp vanilla extract or vanilla powder (use vanilla powder for AIP)
RecipeInstructions
For the Cake:
  1. Pre heat oven to 350 F. Grease a small round cake pan (between 6 and 7 inches dia).
  2. In a large mixing bowl, add all the ingredients (except the gelatin and the hot water) and mix gently using a whisk to get a smooth lump free mixture. Keep aside.
  3. Next in a small bowl, add the hot water and then sprinkle the gelatin on it. Using a fork, quickly stir the mixture until all the gelatin dissolves completely in the water. Pour this gelatin mixture into the above flour mixture and stir to incorporate it completely in it.
  4. Pour this batter into the prepared pan and bake at 350 F for about 35 minutes or until a toothpick inserted in the center comes out clean. Remove cake from the oven and let cool on a rack for at least 15 minutes. Slowly loosen the edges of the cake using a butter knife and carefully flip the cake onto a serving plate or a cake stand. Transfer cake with stand or plate to a refrigerator and let sit for an hour in the refrigerator before frosting. Frost the cake with the chocolate frosting(see below) on top.
For frosting:
  1. Mix all ingredients in a small mixing bowl using a whisk until smooth and creamy.
Notes
This recipe makes a small size cake (about 6 inches or 7 inches dia and about 1½ to 2 inches thick. You can easily double this recipe and make a bigger cake or make two small cakes to make a two layer cake with frosting in the middle.
If you are using carob for the frosting, I recommend you use melted palm shortening instead of coconut oil. that is because some brands of carob do not mix homogeneously with coconut oil.
You can omit the gelatin if you want to keep this vegan, however the cake becomes a bit too soft and crumbly without the gelatin.
Recipe by Cook2Nourish at https://cook2nourish.com/2021/12/aip-chocolate-cake-paleo-aip.html