Most of us love a slice of AIP chocolate cake.
If you are anything like me then it reminds you of your childhood, of simpler times and of celebrations.
There are a good number of chocolate cake recipes out there but I wanted to create something that was a little bit more decadent and rich than the ones I had tried.
Jump to Recipe
This recipe uses Carob to be AIP compliant but if you can tolerate cocoa then go ahead and swap it out.
In the photo I used Enjoy life dairy free chocolate chips which are Paleo but not AIP. You can just leave these out if chocolate is still a no go for you and it will still taste just as delicious.
This is a great birthday cake, celebration cake or a cake for when you are having guests over.
You only need a tiny slice and you will feel like you are enjoying a rich and decadent slab of chocolate cake from your childhood. I love to eat it with a scoop of vanilla ice cream on top!
If chocolate isn’t your jam, don’t fret!
I have a vanilla cake recipe right here, and it is so delicious.
Enjoy!
XO Meagen Ashley
*This recipe has been shared on the Paleo AIP Recipe Roundtable
Chocolate Cake (AIP, Paleo)
A decadent chocolate cake that is both AIP and Paleo friendly!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 slices
Ingredients
Cake
- 1 cup tigernut flour
- 1/2 cup arrowroot flour
- 1/4 cup coconut flour
- 1/2 cup roasted carob powder
- 1/4 cup coconut palm sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup coconut milk
- 1/4 cup applesauce, unsweetened
- 1/2 cup coconut oil, melted plus extra for greasing the pan
- 1 Tbsp apple cider cinegar
- 2 tsp alcohol free vanilla extract
- 1/4 cup water for the gelatin egg
- 1 Tbsp gelatin
Icing
- 1/2 cup palm shortening
- 1 tsp alochol free, vanilla extract
- 3 Tbsp coconut milk
- 1 Tbsp roasted carob powder
- 2 Tbsp honey or maple syrup
Instructions
Cake
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Preheat the oven to 350 degrees and grease a 7 or 8 inch spring form cake pan with coconut oil and line it with parchment paper.
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Add all of the dry ingredients (except the gelatin) to a food processor. Pulse until mixed together.
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Add the wet ingredients into the food processor (except the water), and blend until the batter is mixed thoroughly.
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Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
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Pour the gelatin egg into the food processor with the batter and quickly pulse it in.
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Pour the batter into the greased and lined cake pan and smooth the top with the back of a spoon.
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Bake for 25-30 minutes or until a toothpick comes out mostly clean with only a few crumbs, from the center of the cake.
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Let cool in the pan for 30 minutes and then transfer the pan to a cooling rack. Let cool fully, then remove from the spring form pan. Store in the fridge covered until you are ready to frost. The cake will be much easier to frost if it is cold and firm.
Icing
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Using an electric mixer, mix all of the ingredients together and beat until light and fluffy.
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Store the icing in the fridge for at least 1 hour before icing the cold cake.
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Using a spatula and butter knife, spoon the icing on top of the cake and spread evenly over the top, then over the edge and on the sides.
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Sprinkle with dairy free chocolate chips if tolerated. Cut and serve immediately. Serve with a scoop of vanilla ice cream on top if desired.
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Store leftover cake in the fridge for up to 5 days or in the freezer for up to 3 months.
Yummy! Is palm shortening the same as red palm oil? Thanks for all your great recipes!
Hi Eileen! It is not the same no, palm shortening looks like lard, it isn’t red. I get mine from naturamarket.ca or iherb. You’re welcome, enjoy!
Thank you! This had been a long standing question for me.
You’re welcome!
May another oil be substituted for the 1/2 cup coconut oil? Thank you!
I haven’t tried it but I think palm oil would work!
Wondering if this can be made ahead of time and frozen?
Hi Maureen, I haven’t frozen the entire cake but I have frozen left over pieces and they turned out well. I would suggest making the cake ahead of time and freezing it. Then defrosting it in the fridge overnight and icing it right before serving or the day of at least.
Hope that helps!
Hi Meagen, I’ve reintroduced chocolate and eggs (yolks as well as whites). I plan on sprinkling the Enjoy Life chocolate chips at the end, per your directions, but I am wondering the following about eggs:
1) Will the cake turn out okay if I use a real egg in place of the gelatin egg?
2) If yes, then how many eggs do I need- just one whole egg (yolk & white)?
3) Do I place the whole egg into the food processor at the same step as the gelatin egg would be?
4) If yes to same step, then do I whisk the egg, first, before pouring into the food processor?
Looking forward to your answers- just want to make sure everything stays as yummy as the original..
Thanks so much for the recipe. I’ve made this cake before, full AIP (and Loved it!), and am looking forward to trying it now with my re-introductions!! 🙂
Hi Lydia,
While I myself have not tried it, others have made it with eggs and they have said it worked. You could try this with 3 eggs, and put the eggs into the food processor when you put in the rest of the wet ingredients (no need to whisk). 🙂
-Meagen
Thanks Meagen! I had gone ahead & made this recipe using just slightly more of each ingredient to get a slightly bigger cake, & I used cocoa instead of carob.
And, I used 2 whole eggs which I first just lightly whisked together before adding into the food processor at the same stage where I would’ve added the gelatin egg. It ended up so yummy!! I’m not sure if a third egg would have made it lighter or would have made it more dense.. any idea?
Also, my icing turned out a little clumpy.. Was I supposed to melt the palm shortening before beating the icing ingredients together?
All in all- Thanks very much for a yummy recipe, no matter which way it’s made! 🙂
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