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IN: AIP, autoimmune friendly, autoimmune paleo, dairy free, gluten free, Recipes, Sweets and Snacks, vegan

Paleo Autoimmune Protocol Strawberry Snack Cake (Coconut-Free)

February 10, 2015

After experimenting with various ratios of wet to dry ingredients, I finally hit the nail on the head with today’s strawberry snack cake recipe.  Of course, with the many years of restricted eating due to various complications from Chronic Lyme Disease, my taste buds are much more easily pleased than my families.  Therefore, in order to ensure that this cake was everything that I thought it to be, I had my parents and friends taste it many times.  My mother described the cake as being fluffy yet moist, with the perfect balance and texture like that of a regular cake.  In fact, unlike typical egg-free cakes, this recipe is far from being dense, with even a little spring in its rise. Truly, I could not be more proud of this cake, and I know that you will enjoy it just as much as my family, friends, and I did (yes, I even stole a slice).

 ~~~~~~~~

For the photos I chose to kept the layout simple, as I wanted to reflect just how easy to make this cake is.  Tigernut flour, which is made from the starchy tubers that grow at the end of cyprus grass in Northern Africa and Mediterranean, acts much like almond flour would in a given recipe, yet without actually being a nut.  On the other hand, I also used water chestnut flour (i.e. singonda flour in India), which again, is not a nut, but actually a flour that is very versatile and common in Indian and Asian cooking.  Of course, these flours are not yet in everyone’s pantry, and if one never experiences health complications, they may never be.  However, despite the flours seeming foreign at this day and age,  I believe that the more that they are used, the more popular and “normal” they will become.  As always, someone has to start the trend somewhere, so why not let it be myself?  That being said, I do not have many notes on today’s snack cake, as the ingredients listed resulted in truly the best version.  Sweet potato flour may do well in place of the water chestnut flour, and tapioca might be able to replace arrowroot, however, I cannot guarantee anything.  If you wish to make this cake completely fruit sweetened, use all apple sauce in place of the maple syrup.  However, if you have more of a sweet tooth and are not used to low-sugar baked goods, I would recommend replacing half of the apple sauce with maple syrup to ensure it is sweet enough to your liking.  In the end, this recipe is fantastic, as not only did the cake rise like any normal one would, but the flavor and texture was spot on.  Not only that, but much like all of my previous baked goods, it does not leave you with a sugar derived tooth or head ache.  Whether you have the ingredients to make this strawberry snack cake for Valentine’s Day or not, I can ensure you it is worth making anytime, anywhere, regardless of the occasion

Strawberry Snack Cake

Print Recipe

(Serves 6-8)
Cake Ingredients

  • 1 cup tiger nut flour
  • 1/2 cup arrowroot flour 
  • 1/2 cup water chestnut flour
  • 1 tsp baking soda
  • 1 tsp grain-free baking powder
  • 1/8th tsp sea salt
  • 1 tbsp water
  • 1 tbsp lemon juice
  • 3/4 cup organic apple sauce
  • 2 tbsp  maple syrup
  • 1/4 cup non-hydrogenated palm shortening – melted
  • 1 tbsp vanilla extract
  • 1 gelatin egg (1 tbsp grass-fed gelatin mixed in 3 tbsp warm water)
  • 1 cup fresh strawberries – chopped

Glaze Ingredients 

  • 2 cups fresh strawberries – chopped
  • 2 tbsp water
  • 2 tbsp organic apple sauce
  • 1 tsp vanilla extract
  • 1/8th tsp sea salt

Process

  • Preheat oven to 350 degrees.
  • Grease a 6×2 inch cake pan and place upside down on a piece of parchment paper.
  • Using a sharpie to trace the outside of the cake round onto the parchment paper, cut the circle with scissors, and place in the bottom of your greased cake pan.
  • In a food processor, blend together apple sauce, maple syrup, and melted palm shortening.
  • In a medium sized mixing bowl, sift together tiger nut flour, arrowroot flour, water chestnut flour, sea salt, and baking soda.
  • In a small ramekin, stir together grain free baking powder, water, and lemon juice until combined.
  • Add the mixture to the food processor, and blend until combined, then add in prepared gelatin egg.
  • With the food processor running, spoon in sifted dry ingredients until fully combined.
  • Stir in chopped strawberry chunks and scoop batter into a parchment lined, 6×2 inch cake pan.
  • Place pan in preheated oven and bake 50 minutes until golden and pulling away from the baking pan.
  • To make the glaze, place chopped strawberries, water, sea salt, and vanilla in a small sauce pan.
  • Heat mixture on medium low until simmering, allowing to cook down for 10-15 minutes, until reduced to 1 cup.
  • Place 1/2 cup of the mixture in the food processor in a blender and blend until smooth.
  • Allow the cake to cool completely (1-2 hours) until pouring the blended glaze over the top.

Recipe Notes

Avocado oil can be used in place of the melted palm shortening
Replace maple syrup with apple sauce for a completely fruit sweetened cake.
If you do not have a 6×2 cake round, simply bake it in a loaf pan or bigger cake pan, adjusting the baking time accordingly.
Psalm 63:3 “Because your love is better than life, my lips will glorify you.”

Filed Under: AIP, autoimmune friendly, autoimmune paleo, dairy free, gluten free, Recipes, Sweets and Snacks, vegan Tagged With: coconut free, grain free, nut free, Paleo, primal, psalm 63:3, snack cake, strawberry, vegan

Reader Interactions

Comments

  1. Claire says

    February 27, 2015 at 5:13 pm

    I made this cake for Valentine’s Day (in a heart-shaped pan, of course), and it is delicious! We all loved it; even my college-age brother took a bite and said it was very good. I should add that if he says food, especially Paleo food is good, he means it. 🙂 Thanks so much for an awesome recipe! I have no doubt it takes much talent and intelligence to create such a wonderful egg-free, AIP cake. I look forward to making many more of your recipes, even though we are not AIP (just an egg sensitivity). Thanks again!

    • BeyondtheBite says

      March 31, 2015 at 2:42 pm

      Wow, Claire, I am so glad to know that you all enjoyed it (even your brother haha). I appreciate your kind words very much!

  2. Emma Rebein says

    March 31, 2015 at 8:23 am

    So excited to try this! Would it work if I used only tiger nut flour?

    • BeyondtheBite says

      March 31, 2015 at 2:43 pm

      Hi Emma,
      It may come out a bit more crumbly than when made with a combination of flours…Please let me know if you do try though!

      • Emma Rebein says

        April 14, 2015 at 12:32 pm

        Hi! I made this for my birthday and it turned out really well!! I used only tigernut flour and I replaced the applesauce with mashed sweet potatoes (as I am intolerant to apples). It held together but had the consistency more like a pudding (probably due to the flour) but still such a great taste! Even my friends loved it!! Thank you so much for the recipe!

        • beyondthebite4life says

          April 15, 2015 at 1:13 pm

          Hi Emma! It is nice to hear of someone experimenting in the kitchen. Though the original recipe surely isn’t like pudding, I am still glad that you enjoyed the cake as much as you did 🙂

  3. Britt says

    May 7, 2015 at 7:01 pm

    Hi!
    Is there a sub for the gelatin egg? Gelatin isn’t vegan.

    • beyondthebite4life says

      May 8, 2015 at 6:31 pm

      I have never made the recipe with anything but gelatin egg. Pureed banana or green plantain may potentially work but I honestly have no idea how it would come out.

  4. Tasha says

    May 16, 2015 at 5:22 am

    Hi there! What a beautiful looking cake! I’ve been experimenting with tigernut flour in other recipes and I find that the end product has a bit of a gritty/chewiness to it (if that makes any sense!). Does this cake have any grittiness? Thanks!

    • beyondthebite4life says

      May 16, 2015 at 1:03 pm

      Hi Tasha,
      I have had similar comments by other individuals who use tigernut flour who say that whenever they bake with it, the products are gritty. I personally have never had any issues with that…I believe it may because I always use it in combination with other flours.

  5. Tia says

    June 21, 2015 at 7:15 pm

    Hi Gabriella!
    I took your awesome recipe as a guideline and inspiration and made some strawberry rhubarb muffins! they are in the oven right now and are smelling great and rising! I had not water chestnut flour, so I just did 1/4 C each of tigernut and arrowroot to make up for it. I was out of baking soda (eek!) so looked up how to substitute it and added cinnamon. I used my stewed and cooled rhubarb and strawberry mixture instead of the applesauce. Lastly I used fat works lard, melted instead of the palm shortening, as that is what I had.
    I hope it works! I know I changed so much but I do want to thank you for your great recipe as a base to work from!

  6. Rach says

    March 26, 2016 at 1:44 pm

    Would tapioca flour and sweet potatoe flour substitute for the arrowroot and water chestnut flour? I want to try! This looks so good and I haven’t had any dessert (besides fruit) since I started aip in January. I love your blog, by the way! You’ve been a great encouragement to me as a godly example of glorifying God in whatever He gives (even Lymes, Addison’s disease for me).

  7. Meagan says

    August 9, 2017 at 1:47 am

    I made this today exactly as listed…. it’s light and delicious and cakey and so good!! Thank you!

    xoxo

  8. Becky says

    February 10, 2018 at 1:33 am

    Thanks for a coconut free recipe!!!!!

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