This AIP Chocolate Cake aka Skeleton Cake uses carob for it’s chocolate-ly flavor and coconut milk gummies for the spooky bones. While this is a fantastic Paleo Halloween treat, this AIP cake would make a great birthday cake minus the bones!
Can I have chocolate on AIP diet?
Unfortunately, not when you are following a strict AIP diet. Chocolate is considered a reintroduction. However, carob is allowed while AIP. Carob doesn’t always taste like chocolate but this AIP Chocolate Cake comes pretty close. It’s dense and moist with a rich flavor just like the real deal.
The cake portion of this recipe is actually refined sugar free. There’s a lot of fruit so it’s not completely without any sugar but if you’re looking to avoid sweeteners (like when you’re doing Whole30) this would make a great treat just leave off the frosting.
The frosting includes honey but you could easily substitute it with maple syrup to make it Vegan. It’s hard to find a grain free, dairy free, egg free, soy free, nut free and nightshade free chocolate cake that tastes good. In fact, a few years ago I would have argued that it was impossible. But this AIP Chocolate Cake has totally changed my mind!!
How to Make AIP Chocolate Cake
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 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.
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.
Finally arrange the skeleton bones on top of the cake.
Tips for Making the BEST AIP Chocolate Cake
- 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. It seriously tastes great the next day so feel free to make this a day in advance.
- 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 used 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.
If you like this skeleton cake then you’re love these AIP cake and pie recipes.
- Gooey Apple Sheet Cake
- No Bake Butternut Squash Pie
- Strawberry Pie
- Healthy Caramelized Apples (not a pie but tastes like Apple Pie filling!)
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AIP Chocolate Cake
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
- 1/2 cup
Coconut Milk
- 1 tablespoon
Gelatin
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.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
This looks fabulous. I try to do low to no oils/sat fats - is there any sub you might suggest for the palm oil shortening? I normally sub coconut milk for oils, with no issues, but not sure about shortening… TIA!
It's a delicious recipe. I've never tried the frosting with anything but palm shortening. It helps it keep it's fluffy shape. The only ingredient you could easily substitute it with would be lard. If you want an oil free frosting, you'll have to find another recipe. You can always enjoy the cake without the frosting.
I made this for my husband's birthday- he's had the worst bout of eczema for the past 4 months and hasn't eaten anything that tastes very good in so long. Has always had a sweet tooth so it's been a sacrifice! And he said this was one of the best things he's ever tasted! Said he even prefers it to other regular cakes! Thank you for this!!
That's such great news. So happy to that my recipe helped make his birthday a success.
Hi! I’m hoping to try out the recipe soon. Do you know how long it lasts in the fridge or if it can be frozen? Thank you.
I know that a few people have tried freezing the cake with good results. However, the frosting doesn't free as well.
I am so excited to make this recipe! What kind of vanilla powder do you recommend? The link to amazon does not work. Thank you!!!
I normally use kiva. But here's an alternative as they seem to be out of stock. I've never used it but it's AIP compliant. https://bit.ly/38vrIyI
I made this recipe yesterday with tigernut flour, and I know a few people have asked about it in previous comments, so I'm here to inform 🙂 The tigernut flour is too course to give a cake-y texture, so what I ended up with is a nice tasting sort of hot pudding--halfway between pudding and cake texture. Definitely stick to manioc flour (cassava)!
Ahh. That's good to know. Thanks for sharing. At least the flavor was still good. I hope you enjoyed your hot pudding.
Looks yummy. I also only get a picture of avocados when I try to save the recipe
It is yummy! I'm not sure why you only get a picture of an avocado. Sorry about that!
Trying to pin this and it only shows a pic of the avocados.
Also, someone suggested subbing 1/2 lard and 1/2 coconut oil for the palm shortening.
I'm not sure why the pinning feature isn't working. It works for me. . .
Hi, what can I use as a substitute for apple sauce?
The only potential substitute would be pear sauce.
My birthday is in one week and I am so excited to try this recipe! I was just wondering if you think any adjustments need to be made for high altitude? I live in Denver so that's the biggest issue with baked goods.
Happy birthday! I've never cooked at a high altitude before so I wouldn't be able to tell you what or how to adjust the recipe. However, here's a article to give you some guidelines for baking at high altitudes: https://www.allrecipes.com/article/high-altitude-cake-baking/
Really looking forward to making this cake!! Just wondering if there's a specific reason you use a glass baking dish? I don't have an 8 inch one, just a loaf pan and 9 x 13. Would an 8 inch aluminum pan be ok?
Glass is just what I have and was convenient for me. You can use a metal pan. However, aluminum pans cook differently than glass so be aware of that as you cook the cake.
Did you try the aluminum tin ti make the cake? How dd it work out?
I made it in a glass baking dish.
What could I use in place of banana?
Ripe plantain would be the easiest substitute. But I've never tried it. Let me know if you do and if it works.
My first attempt of an aip dessert and my first time trying carob. Recipe was easy and turned out great! The frosting is delicious. I’d eat it as pudding!
I'm so glad you liked it!
This cake was SO good. I made it for my birthday after following AIP for 3 weeks and it was the perfect treat! My family all loved it and asked me to save the recipe. I couldn’t get palm shortening for the frosting in time to make the cake, so instead I made coconut whip cream frosting topped with strawberries. Definitely going to make this cake again!! Thank you
I'm so glad you found a way to enjoy this cake even without palm shortening! An happy birthday!
Could I substitute mango for bananas?
Interesting! I don't know, I've never tried it. Let me know what happens if you give it a try.
This cake is sooooo delicious! My whole family loves it! I have made it twice now and it worked perfectly both times. I follow the recipe exactly as written except that I can't get Palm Oil Shortening here ... but coconut oil works just fine. I also top mine with raspberries instead of skeletons. 🙂
That's great. I'm so glad this is a recipe that your family can enjoy together. Also good to know about the coconut oil!
Woweeewoweeee!! THIS IS GOOOD! Dang you got a gift girlfriend. Thank you!
Hahaha. I'm so glad you like this recipe. Thank you for the AMAZING review!
Hi, I tried the recipe today using Tigernut flour and avocado instead of pumpkin. It’s a good cake but the consistency is not much of a cake but more mouse (if it makes sense) I wonder if that’s how it’s supposed to be or the result of the substitutes ?!? Part of me is wondering if it’s okay to eat haha
Hi Gabriela. Unfortunately gluten free flours are not all made the same. I've never tested the recipe with anything but what is listed in the instructions. It's definitely more cake-like and shouldn't be like a mousse. Sorry it didn't work out.
Could I make cupcakes with recipe? How many do you think I could make? Also do you have a Vanilla Cake recipe? I'd like to make 12 chocolate and 12 vanilla cupcakes. Thanks!
I honestly don't know! I've never tried it. Although it's a really good idea. You'd have to adjust the cooking time. I'm guessing that it would only need about 30 minutes to cook.
I don't have a vanilla cake but I do have a cassava cake that looks more vanilla. It's more gooey and sticky than a typical cake and pretty sure that it wouldn't rise like a cupcake. I think this would take some additional experimenting to get it to be a vanilla cupcake.
I just baked a double batch of this cake and it's been in the oven for 2+ hours but still completely gooey/liquid. Just double checked the recipe and I put all the right ingredients. Going to bed and keeping it on the fridge for now, but any thoughts?
Doubling the recipe may have caused some issues. Even if you have all the right ingredients and amounts, the amount of batter you have in the pan will change. It won't bake evenly the pan is deeper or a different size. Your best bet would be to make two separate cakes. I'm sorry it didn't work out. I hope you're able to salvage it.
Please don't yell at me- I cannot stand the taste of cassava flour. I throw everything I make with it in the trash. Is there another substitute? I would love some chocolate cake! Thank you!
I've never tried the recipe with anything else but cassava flour. If you were going to try something else, I'd probably start with tigernut flour. If you try it, please come back and comment to let me know how it goes.
PS. Who yells at you about not liking cassava flour?!?! That's insane. To each their own.
Not sure where to get palm shortening. What could I use as a substitute? Anxious to try this recipe.
Just read a post on fb where someone suggested 1/2 lard and 1/2 coconut oil for the palm shortening and it worked well 🙂
Great. Thanks for sharing. I'm glad you liked the recipe.
Hi, my daughter an not tolerate cassava flour. What do you suggest for a substitution? Thank you!
I haven't tested the recipe with any other flour. You could always try tigernut. If you do, let me know how it goes. I know that you're not the only one with cassava issues.
Someone brought this cake to an AIP meal swap and EVERYONE loved it. It was just the cake - no frosting. The cake was chilled and I think that made it even better.
The cake was delicious! I love knowing that I have a tasty dessert I can bring to a friend's house without wondering if they will like it! Thank you for the recipe!
I'm so glad you liked it. This makes my day!
I REALLY enjoyed this cake. Being on AIP for a few months now, I really have been missing some desserts (Especially rich chocolate ones), but this helps with the cravings! Thanks for the recipe 🙂
I'm so glad you liked it. This makes me so happy!!! Thanks for leaving a comment.
Any idea if agar eggs would work (for a vegan version)? What about in the King cake?
Thanks!
I have no idea! I've never tested the recipe with anything but gelatin. However you're welcome to try it and then report back to let me (And everyone else) know if it worked.
This cake was really good! I used cacao powder instead of carob, so if anyone has reintroduced and wants to do that, use a little less in the frosting and maybe some extra sweetener since cacao is stronger and more bitter. The measurement was fine in the cake. Enjoy! It hit the spot.
Thanks for the feedback. I'm glad you liked it. Just remember cacao is actually chocolate and a AIP reintroduction. Carob is AIP friendly.
Really love the frosting, will make it again as a chocolate dip. However, the cake is not for me. It makes sense and it isn't bad, I just don't prefer the fruit flavor. My roommates enjoyed it, though!
I'm glad you like the frosting. I use this anytime I need a dairy free frosting. It's good enough that even non-aip people seem to enjoy it. But I'm sorry about the cake. Everyone has different tastes. You may enjoy the AIP Chocolate Mug Cake better. https://thehonestspoonful.com/aip-chocolate-mug-cake/
This cake was absolutely DELICIOUS! The first cake and frosting that actually tasted and felt like the real thing. The carob flavor is certainly different than chocolate but in every other way, this recipe is reminiscent of a good old fashioned butter cream frosted chocolate cake
YES!! What an amazing review?! Thanks so much!