If you want to partake in the king cake tradition during Mardi gra then this Fruit Filled King Cake (Paleo, AIP) will satisfy your sweet tooth. It’s a date filled cinnamon spiced bread that is reminiscent of mardi gra coffee cake.
What does king cake taste like?
King Cake was traditionally an almond tart-like pastry but has evolved into a type of coffee cake with hints of orange.
My king cake recipe also includes a slice of orange. It’s not meant to be eaten but a surprise to be found. Traditionally a bean would be hidden in the cake but that has progressed to a porcelain then plastic baby. Whoever finds the orange slice is considered ‘king of the feast’ and must provide the next king cake or host the next Mardi Gras party. I personally just think it’s good luck!
When should you eat King Cake?
King cake is eaten during the Mardi Gra season which lasts which lasts from Epiphany Eve to Fat Tuesday.
What do the colors mean on a King Cake?
The colors gold, green and purple are the officially mardi gra colors. Purple is for justice, green for faith, and gold for power.
How did King Cake get started?
The king cake tradition started over 300 years ago. The name comes from the biblical kings and has always been associated with the time between Christmas and the beginning of lent. It was believed to been brought over to New Orleans from France around 1870.
How do you make a Fruit Filled King Cake (Paleo, AIP)
- 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.
Tips on making the BEST Fruit Filled King Cake (Paleo, AIP)
- 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.
- 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 somewhat 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.
- Don’t try and rush this recipe by using a higher oven temperature. Part of the reason why the texture turns out so well is that it’s evenly cooked at a lower temp. Trust me. This AIP bread recipe is worth the wait.
If you like this AIP dessert, you’ll love these AIP breakfast recipes.
- Plantain Waffles
- AIP Breakfast Sausage
- Super Green Smoothie
- Squash Blossom Frittata (please note this recipe include AIP reintroductions)
- Pumpkin Breakfast Bake
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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.
Servings: 6 slices
Calories: 515kcal
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
Serving: 1slices | Calories: 515kcal | Carbohydrates: 71g | Protein: 2g | Fat: 27g | Saturated Fat: 21g | Sodium: 571mg | Potassium: 168mg | Fiber: 5g | Sugar: 40g | Vitamin A: 34IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg
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.
Wanting to make this, but I hate gelatin eggs, can I use regular eggs? I have reintroduced them.
I've never made this with eggs, only gelatin eggs. Can I ask why you hate gelatin eggs? It doesn't have a flavor and just helps this recipe stay together.
This was yummy but somewhat gummy in the middle. For some reason it happens to most cassava/arrowroot starch recipes I've tried. Does it have to do with the flour brand? I did increase the baking time. I thinly sliced the middle and toasted in the oven to dry out the texture a bit more. The taste is great overall though. Thank you!
There's a fine line between gummy in the middle and perfectly cooked. Did you let it cool on the counter? I find that is a very important step. It helps the cake cook completely and give you that perfect crumb.
Hi Beth, I left it on the rack in the oven with an open door to cool. Would that be different from leaving it on the counter? Thanks for the tip!
This was so yummy! I love the filling. Dates are sometimes too sweet for me. But, this was perfect!
Thank you for sharing! It makes me so happy that you enjoyed the recipe.
I had this the other day at an AIP meal swap and it was amazing!! The "filling" in the middle was so great. Don't you dare skip that if you make this.
Someone made this for me so I don't have any tips or recipe mods. I can only say that it was very very good.
Thanks so much Jill. I'm so excited that you and everyone else loved this dessert.