Fruit Cake (AIP/Paleo)

I feel like I was a weird child, at least when it came to dessert preferences. I was the kid that chose morning glory muffins over chocolate chip muffins, Jello over cake, and during the holidays if I had a choice between sugar cookies with icing or fruit cake, guess what I would choose? Good ol’ aged fruit cake!

Gosh I loved fruit cake! But there was one thing I never understood – why in the world do most fruit cakes contain those bright red and green candy when it’s called fruit cake ? I still don’t understand this. What’s wrong with actual fruit? 

It’s been a loooong time since I’ve had the taste of fruit cake. I’ve been gluten free for quite awhile and this will be my third Christmas AIP. It was about time I created a fruit cake recipe that I can enjoy and share with you all!

I had the perfect base for this recipe already with my raisin cake. I just made a few tweaks and added some ingredients and voila, a perfect fruit cake!

Fruit Cake (AIP/Paleo)

Yield: 12 servings

Fruit Cake (AIP/Paleo)

Prep Time:
15 minutes
Cook Time:
1 hour 20 minutes
Additional Time:
10 minutes
Total Time:
1 hour 45 minutes


    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, baking soda, cinnamon, mace, cloves, 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, apricots, cranberries, currants, and orange zest.
    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. Now make the icing! Add the shortening, maple syrup, and coconut butter to a small saucepan and heat over low-medium heat.
    12. Mix until all ingredients are combined.
    13. Remove from heat and pour into a glass bowl.
    14. Refrigerate for 1 hour.
    15. Remove cake from pan and allow to cool completely!!!
    16. Remove icing from fridge and beat until smooth.
    17. Spread icing onto cake and top with coconut flakes.
    18. Slice and enjoy!
    19. Store in refrigerator.



  1. You’re awesome to figure out an AIP fruit recipe. Thanks!!!

  2. I tried this and it was delicious!!

  3. I too have always loved fruit cake. I used to make it every year until my kids all moved out. Then I decided not to make it because I would eat most of it and then my husband went gluten free. 🙂 Thanks for providing me with a recipe. I looks great and I plan to make it for Christmas this year. 🙂

  4. Hi, can you double this recipe and bake it in a bundt pan I wonder?

    • hmm I haven’t tried it. I’m thinking it would work but it may be pretty dense, but I suppose most fruit cakes are!

  5. This is wonderful fruitcake! Someone gave us Harry and David’s dried fruit, so that is what I used. Great recipe, even without the icing.

  6. I made this today and it was delicious. I did struggle with the timing of adding the gelatin “egg”. Live and learn. I made a couple of changes. I subbed dates for cranberries (personal preference as I don’t love dried cranberries), I reduced the maple syrup by 2 TBSP, using only 6 vs 8 TBSP, used orange essential oil in place of the zest, nutmeg oil in place of the mace and didn’t bother with the frosting because, for me, it was sweet enough. It was delicious. At a piece, saving one for tomorrow and freezing the rest in wrapped slices as I do “desserts” on weekends only. Thanks for this, been wanting to make this for weeks and finally took the time on this snowy, rainy day.

  7. Have just made this, turned out lovely. I made mine as cupcakes / muffins and just reduced cooking time to about 25mins. Really tasty. As I’ve just reintroduced eggs, I used real eggs in place of the gelatine. I didn’t add icing to them as can’t get hold of shortening here and no suitable alternatives available, but these were plenty sweet enough without icing. Will definitely be making these again, will double up and get some in the freezer

  8. I enjoyed these so much I tried making into carrot cake this time! Just swapped some of the fruit for grated carrot & used some sultanas. Turned out lovely, took a bit longer to cook (did them as muffins again) and slightly more moist than the fruit cake, might try adding a spoonful more flour next time as adding more moisture with the carrots 🤔 Yaaay I can eat cake 😆

  9. I made this for the first time today as mini loaves (slightly bigger than muffins) and they are in the oven now. The batter for mine was more the consistency of a thick cookie dough and I’m hoping that I didn’t do anything wrong. If the cake tastes as good as the batter did when I licked my spatula, then it will be fantastic.

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