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.  I’m excited for the end result but while whisking and mixing, I just feel so relaxed and at home.  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.   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.  

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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28 Comments on "Raisin Cake (AIP/Paleo/Refined Sugar-Free)"

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This reminds me of fruitcake. Looks delicious, thanks for the recipe!


I cannot have cassava/tapioca flour. What can I substitute?


I am the same and was hoping for a substitute as well.


I wonder if I could adapt this to make hot cross buns? I think I will have some fun exploring options πŸ™‚ Thanks!


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.


Breadfruit flour also makes a good substitute


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!


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™‚


Great recipe, can’t wait to try. Could I use blueberries instead of raisins? Thanks!


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


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

Charlene Stone

I have an allergy to apples. What can I substitute for the applesauce?