AIP Coconut Maple Vanilla Cake (Core Elimination compliant)

Wanted something that resembled strawberry shortcake, and this totally hit the spot! I topped the cake with coconut yogurt and some thawed, sliced organic strawberries. I added cinnamon to the batter because I love cinnamon, and more vanilla extract because I really wanted it to taste like vanilla.

The sugars in baked goods really add up, which is not supportive of healing, so keep this one as an occasional treat. It is compliant for the Core Elimination phase of the Autoimmune Protocol.

Ingredients

• 1 cup coconut flour
• 1/4 cup tigernut flour
• 1 tablespoon gelatin (vital for binding, see step 2 for options)
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 1/4 cups full-fat coconut milk
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup (can increase slightly for a sweeter cake)
• 1 tablespoon vanilla extract
• Optional: 1/2 teaspoon ground cinnamon, for warmth and flavor

Method

1. Preheat your oven to 350°F (175°C). Line a small baking dish (8x8 or a loaf pan) with parchment paper or grease it with coconut oil.
2. Prepare the gelatin, choosing one method. Method A, bloom first, for the smoothest result: in a small bowl, sprinkle 1 tablespoon of gelatin over 1/4 cup of room temperature water. Let it sit for 3 to 5 minutes at most to bloom, then stir and add it to your wet mixture right away in step 4. If it becomes a firm block, reheat it gently with a tablespoon of coconut milk until pourable. Method B, no bloom, the shortcut: add the 1 tablespoon of gelatin directly to the dry ingredients in step 3. It hydrates during baking and works just fine, especially in moist cakes.
3. Mix the dry ingredients. In a large bowl, whisk together the coconut flour, tigernut flour, gelatin (if you did not bloom it), sea salt, baking soda, and the optional cinnamon.
4. Mix the wet ingredients. In a separate bowl, whisk together the coconut milk, melted coconut oil, maple syrup, and vanilla extract. If you are using bloomed gelatin, pour it in here and whisk right away.
5. Combine the wet and dry ingredients. Stir until a smooth batter forms, then let it rest for 2 to 3 minutes to thicken slightly.
6. Pour the batter into your prepared pan and smooth the top.
7. Bake for 30 to 35 minutes, or until the center is set and a toothpick comes out clean.
8. Cool completely before frosting or slicing. It firms up as it cools.

Optional frosting: Coconut Maple Cream

• 1/3 cup coconut butter (also called coconut manna), gently melted
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Optional: a pinch of sea salt or cinnamon
• Optional: 1 to 2 tablespoons coconut milk for a smoother texture

Whisk everything together in a small bowl until smooth and spreadable, adding the coconut milk if needed to reach the consistency you like. Spread it over the cooled cake.

I did not make the frosting this time, but I am sharing it here in case it is interesting to you.

Shared by Daniela Hess.