Raisin Cake (AIP/Paleo/Refined Sugar-Free)

I’ve always LOVED to bake. Creating healthy treats has always been my thing, I remember in high school, I made multiple attempts at creating ‘healthy’ baked goods, especially granola bars, I was kind of obsessed with granola bars. I never did create the ultimate healthy bar. If only I knew then what I know now! I should really work on an AIP granola bar, shouldn’t I?

But I digress.

Giving up all grains, I was ready for the healing benefits, but I was pretty devastated knowing that I probably wouldn’t be baking much, if at all. But thanks to some pretty awesome real food products out there, I don’t have to sacrifice my healing in order to bake again! Baking has always given me excitement and relaxation at the same time. Β I’m excited for the end result but while whisking and mixing, I just feel so relaxed and at home. Β It is true though, I don’t bake as much as I used to, but every once in awhile, I break out my beloved kithen-aid mixer and feel ‘normal’ again. Β  I can bake my cake AND eat it too!

This raisin cake is a hit! My daughter begs me to make it. It is amazing warm out of the oven topped with either coconut oil or cultured ghee, if tolerated. It’s also great cold or reheated the next day. Β 

Raisin Cake (AIP/Paleo/Refined Sugar-Free)

Yield: 12 servings

Raisin Cake (AIP/Paleo/Refined Sugar-Free)



  1. Preheat oven the 325 degrees F
  2. Line a 9x5x3 loaf pan with parchment paper, set aside.
  3. Whisk together the cassava flour, coconut flour, arrowroot starch, cinnamon, baking soda, and salt. Set aside.
  4. In a large bowl or mixer, mix together the coconut oil, maple syrup, applesauce, and vanilla.
  5. Add in the flour mixture and mix until combined, set aside.
  6. Make the gelatin eggs. In a small bowl add 1/4 cup of warm water. Gradually sprinkle in 2 tbsp of gelatin while whisking quickly until gelatin is dissolved and the mixture is frothy.
  7. Gradually pour in the gelatin eggs while mixing the cake mixture. Beat for 1 minute.
  8. Mix in the raisins.
  9. Add batter to parchment-lined loaf pan. Spread the batter so it fills the loaf pan and the top is even.
  10. Bake in centre of preheated oven for 1h20 minutes.
  11. Allow to cool.
  12. Slice and enjoy!





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    • Rebecca says:

      I have only tried this recipe with cassava flour. If I were to try a different AIP flour, I’d try plantain flour or tigernut – but honestly I don’t know if it will work! Rice flour might if you can tolerate it, although not an AIP/Paleo option. Hope this helps Lori! Please let me know if you experiment πŸ™‚

      • Mary says:

        I might play. I can tolerate squash flour and arrowroot flour. They seem to work well when married together. I know it’s all about the chemistry of ingredients together but I might try.

        • Rebecca says:

          I just recently bought banana flour, I may try it in a different version of this recipe. I’ve never worked with squash flour, sounds like it may be a good try! Good luck Mary, let me know how it turns out!

  1. Magdalena says:

    I made it today:) Followed your recipe almost completely. The cake is delicious, however, a little on a low size as far as the height goes. It does not bother me
    because it taste awesome ! Thank you for the recipe.

    • Rebecca says:

      Breadfruit flour! I have never heard of it before, but now that I’m looking it up, it sounds very interesting!

  2. Xenia says:

    This looks great! I’d like to try it, but I generally don’t add sweetener to things, so I’d like to leave out the maple syrup. Do you think I’ll need to add something else liquid to make up for the omission? Can you describe the texture of your batter when you finish mixing it, so I know what I’m aiming for? For ex, is it thick and gloppy, or thinner and more pourable, etc? Thanks!

    • Rebecca says:

      Hi Xenia, if I were to leave out the maple syrup, I’d probably try adding a bit of coconut milk or coconut cream to make up for it. The batter is thick, I guess you could say ‘gloppy’, definitely not pourable. Hope this helps and please report back on how it turns out! πŸ™‚

      • Xenia says:

        Well, it took me 6 months to get to it, but I made the recipe today. It came out very nice! Since posting above, I’ve been able to successfully reintroduce eggs, so I used 2 real eggs instead of the gelatin eggs. The only other change I made was to cut the amount of maple syrup in half, so I used only 1/4 cup. The baking time was perfect, and I’m very pleased with the result! Tastes very good! Thank you for the recipe!

  3. Xenia says:

    Hi, Rebecca! Thanks for your quick reply! I was thinking coconut milk, too, and will aim for something thick. Hope to get to it in the next few days – will report back when I do. Thanks for posting the recipe πŸ™‚

  4. Katie says:

    Is there something else that could be used instead of arrowroot powder? I have read that it can exacerbate leaky gut. Thank you!

  5. Claudia says:

    Could you freeze the bread once cooked? I’m pregnant and trying to plan so we have food frozen so it’s easy to prep/eat

    • Rebecca says:

      Yes it freezes really well! I slice the bread then wrap the slices individually with parchment paper and freeze in a ziplock freezer bag. Then I either thaw or reheat from frozen in the microwave or oven. Congrats on the pregnancy! I always made sure my freezer was stocked when I was expecting, it made life SO much easier when baby arrived!

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