AIP Paleo raspberry cream cake

AIP Paleo raspberry cream cake

Raspberry cream cake:

Cake Ingredients:
1 cup apple sauce
1/2 cup melted palm shortening
1/2 maple syrup or honey
2/3 cup coconut flour
1 tsp baking soda
1/2 tsp Himalayan salt or sea salt
2 gelatin eggs (2 tbs grassed gelatin, 2 tbs lemon juice, 2 tbs hot filtered water)

1. Preheat oven to 350 degrees Fahrenheit and grease the sides and bottom of the baking pan. Or if using parchment paper, then line with parchment paper.
2. In a bowl, add the apple sauce, palm shortening, and honey. In another bowl add the coconut flour, baking soda and Himalayan salt.
3. Now come dry ingredients to wet and mix thoroughly.
4. Make the gelatin eggs by mixing all egg ingredients and whisking quickly until melted. Add the eggs to the cake mixture and blend.
5. Pour mixture into baking pan and bake for about 55-60 minutes until golden brown.
6. When complete, let the cake cool for 15 minutes before adding frosting and decorations.

Frosting ingredients:
1 cup palm shortening room temperature or can also use coconut oil
1/4 cup coconut butter room temperature
1/2 cup coconut cream
1/4 cup maple syrup or honey

Mix all ingredients in a bowl with hand blender until smooth.

Decorating ingredients:
1/4-1/2 cup Raspberries (frozen raspberries work too)
1/4 cup shredded carrot

Assemble the cake:
1. Cover the cake with frosting with a spatula and then add the raspberries and shredded carrots.
2. Cut, serve and enjoy! 😊