#paleo #aip #cake

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I’ve finally found a truly delicious paleo and AIP friendly birthday cake!!! This was shared on instagram from @fatgirlaip and @bitchlovesbaking. They were inspired by the recipes below. I also slightly changed the recipe and skipped the strawberries to make it a true Cookie Crumble Vanilla Birthday Cake. I hope you love it as much as I do!

**Also please note I always use organic ingredients**

As promised here’s the links to everything I used to make the cake:

Cake Carrier

Cake Boards

Decorating Cake Turntable Stand

3 8in round cake pans set

Eat Gangster AIP Sugar Cookie mix

*As an Amazon Associate I earn from qualifying purchases.

AIP Vanilla Cake

Inspired by:


1 2/3 cups cassava flour
1/2 cup coconut flour
1/4 cup arrowroot flour
4 tsp baking soda
4 tsp cream of tartar
2 Tbsp unflavored gelatin
1 tsp celtic sea salt
2 Tbsp pure vanilla extract
1/2 cup unsweetened applesauce
2 tsp apple cider vinegar
1 1/2 cups full fat coconut milk
2 cups coconut sugar
1 ¼ cup palm shortening


Heat oven to 350°F. Spray three 8-inch round baking pans with AIP cooking spray or rub the bottom and sides with Palm Oil. Line the bottom with parchment paper and spray/oil the parchment paper.

In the bowl, lightly whisk together the cassava flour, coconut flour, arrowroot flour, baking soda, cream of tartar, salt and gelatin. Set aside.

In a large measure cup or separate bowl, mix together vanilla, applesauce, vinegar, and coconut milk.

In a bowl for your electric mixer, add the palm shortening* and coconut sugar. First mix on low to combine and then increase your hand mixer to medium to cream the sugar and palm shortening together.

Alternating between dry and wet ingredients, but 1/3rd of the dry mix into the mixer on low until combined. Once combined, add 1/3rd of the wet ingredients and mix on low until combined. Rotate another 1/3rd of dry and then the next 1/3rd of wet, rotating back and forth until all ingredients are added. Scrape down the bowl between each addition.

Distribute the batter evenly between the three cake pans. Smooth out the batter in each cake pan with an offset spatula. To help get rid of air bubbles, tap the pan on the counter a few times after filling it with batter. Doing so will bring the bubbles to the surface and level out the top of your cake, too.

Bake at 350* for 20 minutes, rotating the cake pans halfway through. Stick a toothpick in to make sure the batter is cooked all the way through. The toothpick should come out clean. (***Please note my oven required double the time!)

Let the cake pans rest outside of the oven for 10 to 15 minutes, then transfer the cakes to a wire rack to cool the rest of the way. If you don’t have a wire rack, let it cool in the cake pans until room temperature.

AIP Strawberry Vanilla Frosting
Inspired by: &


3 cups palm shortening
4 tbsp coconut cream (depending on thickness of coconut cream)
2 tbsp vanilla
½ cup Arrowroot powder
½ cup Maple Syrup
¼ to ½ cup Honey, to taste
½ tsp celtic sea salt
2 cup strawberries, chopped finely


In the bowl of an electric mixer, beat the palm shortening and coconut cream on low until combined.

Add vanilla, arrowroot powder, maple syrup, honey, salt, and beat on low for 1 minute. Add in strawberries and beat on low for 1 minute, then increase the speed to medium-high and beat until thoroughly combined and the strawberries are broken up completely. Add honey to taste for your personal sweetness level.

Use a wooden spoon to mix by hand to get out any bubbles before decorating the cake.

“Decorating the Cake”


3 layers baked vanilla cake
AIP strawberry vanilla frosting
AIP cookie cake crumbs (optional – we used eatgangster’s sugar cookies)
2 cups chopped strawberries
Whole strawberries for decorating


Large piping bag or large ziplock bag
Tall cup to hold piping bag
Offset spatula
Cake scraper
Cake turntable
Cake board or cake serving plate


Decorate the bottom layer
Add a crumb coat and strawberries coat

Decorate the second layer
Add a crumb coat and strawberries coat

Decorate the outside of the cake & scraping the cake at a 45 degree angle
Add a top coat of crumble and strawberries.

Then let the cake set in the fridge for an hour and it’s ready to serve. Enjoy!!

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Music: m

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