AIP Fruit Cake with Coconut Icing
Grain-free, egg-free fruit cake made with cassava and coconut flours, bound with gelatin eggs, studded with dried fruit and warming spices. Topped with maple-coconut icing and toasted coconut flakes. Baked in a loaf pan until golden, this paleo-friendly dessert works for those avoiding grains and eggs.
Ingredients
- 1 cup cassava flourtapioca flour1:1AIPgrain-free
similar starch base
- ½ cup coconut flour
- ½ cup arrowroot starch
- 2 tsp baking soda
- ½ tsp cinnamon, ground
- ¼ tsp mace, ground
- ¼ tsp cloves, ground
- ½ tsp salt
- ½ cup coconut oil, melted
- ½ cup maple syrup
- 1 cup applesauce, unsweetened
- 2 tsp vanilla
- 2 tbsp gelatin
- ¼ cup water, warm
- ½ cup raisins, golden or regular
- ½ cup dried apricots, chopped
- ½ cup dried cranberries
- ¼ cup currants
- 1 tbsp orange zest
- ½ cup palm shorteningcoconut oil1:1paleoAIP
icing will be less stable at room temp
- 2 tbsp maple syrup
- 2 tbsp coconut butter
- ¼ cup coconut flakes, toasted
Instructions
- 1
Preheat oven to 325 degrees F.
- 2
Line a 9x5x3 loaf pan with parchment paper.
- 3
Whisk together cassava flour, coconut flour, arrowroot starch, baking soda, cinnamon, mace, cloves, and salt.
- 4
In a large bowl or mixer, combine coconut oil, maple syrup, applesauce, and vanilla.
- 5
Add flour mixture to wet ingredients and mix until combined.
- 6
Make gelatin eggs by gradually sprinkling gelatin into warm water while whisking quickly until dissolved and frothy.
- 7
Gradually pour gelatin mixture into cake batter while mixing, then beat for 1 minute.
- 8
Fold in raisins, apricots, cranberries, currants, and orange zest.
- 9
Transfer batter to parchment-lined loaf pan and spread evenly.
- 10
Bake in centre of oven for 1 hour 20 minutes.
- 11
For icing, add shortening, maple syrup, and coconut butter to a small saucepan and heat over low-medium heat until combined.
- 12
Pour icing into a glass bowl and refrigerate for 1 hour.
- 13
Remove cake from pan and cool completely.
- 14
Remove icing from fridge and beat until smooth.
- 15
Spread icing onto cooled cake and top with toasted coconut flakes.
- 16
Slice and serve.
Tips
Cool cake completely before applying icing to prevent melting.
Whisk gelatin mixture quickly to achieve a frothy texture for proper binding.
Good to Know
Refrigerate in an airtight container for up to 5 days.
Cake can be baked 1 day ahead. Icing can be made and refrigerated up to 2 days ahead; beat before using.
Serve chilled or at room temperature. Slice with a serrated knife.
Common Mistakes
Do not skip whisking the gelatin mixture quickly to avoid lumps and ensure proper binding.
Do not apply icing to a warm cake to avoid melting.
Do not overbake to avoid a dry crumb.
Substitutions
Vegan Options
slightly denser crumb