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4.82 from 11 votes

AIP Chocolate Cake

This AIP Chocolate Cake is themed a skeleton cake for Halloween however, the chocolate cake and frosting are good any time! It’s the perfect cake for birthdays or holidays. This recipe AIP Chocolate Cake fits the paleo and AIP Diets. Please note that the cake and frosting is also Vegan and the cake and skeleton mold is whole30.
Prep Time30 mins
Cook Time30 mins
Cooling Time1 hr
Total Time2 hrs
Course: Dessert
Cuisine: American
Servings: 9 pieces
Calories: 399kcal
Author: Beth Chen

Equipment

  • Hand Mixer
  • Silicone Jello Mold

Ingredients

To Make the Cake

  • 3 Bananas

    I used frozen very ripe bananas that had been defrosted

  • 1 cup

    Apple Sauce

  • 1 cup Pumpkin Puree

    mashed Avocado is a good substitute

  • 1/4 cup Coconut Oil melted
  • 1/2 cup

    Carob Powder

  • 1 cup Cassava Flour

    I always use Otto’s Cassava Flour

  • 1 teaspoon

    Baking Soda

  • 1/2 teaspoon

    Salt

To Make the Frosting

  • 1/2 cup Palm Oil Shortening

    room temp or soft

  • 1/2 cup Coconut Cream
  • 1/2 cup

    Carob Powder

  • 1/4 cup

    Arrowroot Flour

  • 1/4 cup

    Honey

    substitute Maple Syrup for Vegan
  • 1/2 teaspoon

    Vanilla Powder

  • 1/8 teaspoon

    Salt

To Make the Skeleton

Instructions

To make the skeleton

  • First make the skeleton by combining 1/4 cup of coconut milk and the gelatin in a small bowl. Stir and then set aside.
  • Next heat the remaining 1/4 cup of coconut milk in a small saucepan until just hot. Turn the heat down to low and then pour the gelatin into the hot coconut milk mixture. Stir until the gelatin has melted and the mixture is smooth.
  • Remove from the heat and pour the coconut mixture into the skeleton mold and then set is aside to chill and solidify in the fridge.

To make the cake

  • To start making the cake, preheat the oven to 350 degrees.
  • In the large mixing bowl, combine all ingredients wet ingredients and stir to combine. In a small mixing bowl combine all the dry ingredients and stir to combine.
  • Pour the dry ingredients into the wet ingredients then stir to combine.
  • Pour batter into prepared 8” glass square casserole dish and then place in oven.
  • Bake for 30 minutes or until knife comes out clean. When the cake has finished cooking, remove from the oven and allow to cool completely before frosting.

To make the frosting

  • While the cake is cooling, make the frosting by adding all the frosting ingredients to a mixing bowl. Using an electric mixer, combine all the ingredients until smooth.
  • Once the cake has cooled, pour the frosting onto the cake and using a pastry knife or small spatula, smooth out over the cake.
  • Next arrange the skeleton bones on top of the cake.

Notes

  • The skeleton mold is optional. This would make a really cute AIP birthday cake with or without the mold.
  • You can use any mold you like for this cake depending upon the event. It doesn’t have to be a Halloween themed cake. I also have dino bone molds that my son LOVES. 
  • Be very careful when pouring the hot coconut mixture into the jello mold. The mold doesn’t hold much liquid and once it dries it’s kinda sticky. It’s just a mess. It’s easier just to be careful and not have it overflow.
  • Once you have made the cake, keep in the fridge until you are ready to serve.
  • I used Vital Proteins Grassfed Beef Gelatin in this recipe. I have a hard time finding this in stores so I always have to get it online. 
  • I used this skeleton mold. I also use the spider mold from this set in my Halloween themed Zombie Brain Dessert recipe
  • I always use Otto’s Cassava Flour in my recipes. 
  • Here’s the arrowroot flour that I used in this recipe
  • As far as cake recipes go, this is fairly easy and straightforward.

Nutrition

Serving: 1piece | Calories: 399kcal | Carbohydrates: 47g | Protein: 3g | Fat: 26g | Saturated Fat: 18g | Sodium: 294mg | Potassium: 387mg | Fiber: 7g | Sugar: 22g | Vitamin A: 4270IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 2mg