AIP Black Forest Cake is an allergy friendly version of the classic – gluten free, dairy free, egg free – all the frees!Jump to Recipe
Oh, I have something reeeeeaaallly special for you, my friends. 💗 My blog started one year ago, totally by accident, but what a FUN year it’s been! I wanted to create a special recipe to share with you in celebration, because if you were here, I would slice you a piece of cake, and we’d celebrate in person. I’ve been dreaming up this recipe and trying different versions for a while now, but this is the one that won.
Now, why would a cake recipe be such a big deal? First of all, baking on the AIP is nearly impossible without wheat flour, eggs, and sugar! Second, sweets are treats for us – or they should be, if we intend to heal. Sugar is not our friend. Sugar is that popular girl in sixth grade who acted like your friend, then blabbed the contents of your diary to the whole school. Sugar is a big meanie, which should only be appreciated in small doses. This recipe – the whole entire (redundant, much?) cake – contains only three tablespoons of added sugar. The rest of the sweetness comes from plantains, cherries, and carob, which is slightly sweet by nature.
Many of the weirdo ingredients can be found at Whole Foods, but just in case, I’ve included links to on-line sources within the ingredient list.
Yes, it will take a long time to make. Yes, you will miss regular, sugary cake when you taste of it. And yes, after about three bites, your brain will say, “OK, we can deal with this. Because dessert.”
Happy birthday, Wendi’s AIP Kitchen!!! 🎈🎉😁🎉🎈
THANK YOU so much for walking with me this year. I appreciate you!
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