Fruit Filled King Cake (Paleo, AIP)

5 from 1 vote

Fruit Filled King Cake (Paleo, AIP)

Make this Fruit Filled King Cake (Paleo, AIP) to celebrate Mardi Gra or just to satisfy your sweet tooth. It’s a date filled, cinnamon spiced bread to embrace the king cake tradition without sacrificing your dietary needs. This fits the Paleo and AIP diets.

Prep Time30

Cook Time1

Cool Time20

Total Time1 50

Course: Dessert

Cuisine: American, French

Servings: slices

Calories: 515kcal

Author: Beth Chen

Equipment

Loaf Pan
Parchment Paper
Handheld Blender
High Speed Blender or Food Processor

Ingredients

1 15 ounce can Pumpkin Puree Not pumpkin pie filling!
1/2 cup Coconut Oil
1/2 cup Honey
2 tablespoons Orange Zest
1 cup Cassava Flour
1/2 cup Arrowroot Starch
3 tablespoons Coconut Flour
2 teaspoons Baking Soda
1/2 teaspoon Cream of Tarter
1/2 teaspoon Salt
1/2 teaspoon Vanilla Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
2 Gelatin Eggs (2 tablespoons gelatin, 1/4 cup water)

Filling

20 Dates or raisins (about 1 cup)
2 tablespoons Coconut Oil
1/4 teaspoon Cinnamon
1 slice Orange

Topping

1/4 cup Coconut Butter
pinch Turmeric
pinch Freeze Dried Blueberries crushed into a powder (Crushed Fresh Blueberries are a good substitute)
pinch Matcha Powder

Instructions

Preheat oven to 375 degrees. Line a loaf pan with parchment paper then set aside.
In the large mixing bowl, combine the pumpkin, coconut oil, and honey then stir to combine. Next add the cassava flour, arrowroot starch, coconut flour, baking soda, cream of tarter, salt, vanilla powder, cinnamon and cloves then to combine using a hand mixture to combine.
Next make the gelatin eggs by adding 1/4 cup water to a small saucepan over low heat. Sprinkle the gelatin over the water and whisk constantly until completely dissolved. Add the gelatin eggs into the batter and stir for about 1-2 minutes.
Combine the filling ingredients in a food processor or blender, then blend until the dates are finely chopped and the mixture is combined.
Pour half the batter into the loaf pan. Then add a layer of chopped date mixture. Place the orange slice then add then cover with the remaining batter.
Place in oven then bake for 45 minutes then cover with parchment or foil and bake for another 15 minutes. Remove and allow to cool (at least 20 minutes) completely.
Heat up coconut butter until liquid by placing the coconut butter container in a boil of boiling water. Separate into three small bowls and mix each with the turmeric, blueberry and match powder. Once combined drizzle each over the top then slice and serve.

Notes

Using the coconut butter over the top is optional but festive. It’s also traditional for a King Cake to have the colors of Mardi Gra. I used Nutiva Coconut Manna.
The bottom of the cake will always be a bit moister due to the coconut oil and date filling.
If your cake is gummy, then you may need to add a few minutes to the cooking time. It also helps to let your bread cool before cutting as it continues to cook somewhat after you remove it from the oven.
This recipe is prone to burning which is why you need to cover it for the last 15 minutes of baking.
Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
In regards to the topping, you don’t need much turmeric, matcha powder or freeze dried blueberries to change the color of the coconut butter. Just keep adding the powder until you get the color desired. If you are using fresh blueberries you really only need 1-2.
You’re never going to get vibrant colors for the topping. They will always be a little muted but that’s to be expected from natural sources of food ‘coloring.’
I used Kiva Vanilla Powder. You can find it online here.
I used Vital Proteins grass-fed gelatin. You can find it online here.

Nutrition