Apple and Plum Breakfast Cake [AIP-Paleo]

This autumnal breakfast cake makes for a welcome departure from the usual dinner-for-breakfast routine on the Autoimmune Protocol!

Would I be tooting my own horn if I told you that this apple and plum breakfast cake is phenomenal? I wanted to develop a wholesome, low-sugar cake/bar that would be suitable for a quick breakfast or afternoon pick-me-up, as well as portable and freezer-friendly.

I started with pumpkin puree as the main ingredient, added some coconut and arrowroot flour, a pinch of this and that, and voilà! The apple/plums/pumpkin combo is very satisfying and perfect for those cooler back-to-school days.

And it’s highly adaptable, too: As you work your way through the reintroduction process, try adding some nuts, such as walnuts or pecans, to the batter.

Pro tip: Make your own AIP-friendly baking powder by mixing 2 tablespoons of cream of tartar with 1 tablespoon of baking soda.

Want more delicious AIP meal ideas like this one? This recipe is a special release from my new book The Autoimmune Protocol Meal Prep Cookbook! Check it out!

Order your copy today!

Apple and Plum Breakfast Cake [AIP-PALEO- MEAL PREP]

5 from 1 vote

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Prep Time 20

Cook Time 35

Servings: 6 servings

Course: Breakfast, Dessert

Cuisine: AIP, Autoimmune Protocol

Ingredients Equipment Method Notes

Ingredients

Coconut oil for greasing the baking dish
1 cup coconut flour
⅓ cup arrowroot flour
½ tsp baking powder
⅛ tsp sea salt
2 red apples
5 ounces pitted prunes
1 (15-ounce) can pumpkin puree
½ cup coconut milk
6 tbsp maple syrup
1½ tsp ground cinnamon
½ tsp ginger powder
1½ tbsp gelatin powder
¼ cup warm water

Equipment

11 x 7-inch baking dish

Method

Preheat the oven to 350°F and place the rack in the middle. Grease an 11 x 7-inch baking dish with coconut oil.
In a small mixing bowl, combine the coconut flour, arrowroot flour, baking powder, and salt. Set aside. Peel, core, and dice the apples. Chop the prunes.
In a large mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, cinnamon, ginger, apples, and prunes. Mix well with a rubber spatula.
Add the gelatin powder and warm water to a cup. Stir well, making sure the powder is completely dissolved, then incorporate the gelatin mixture into the pumpkin batter.
Add the dry ingredients to the pumpkin batter and mix well with a rubber spatula or your hands.
Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes, until the edges turn golden brown and a toothpick inserted close to the center comes out dry.
Allow to cool completely before slicing.

Notes

Store for up to 5 days in an airtight container in the refrigerator, or freeze for up to 4 months.

Tried this recipe?Let us know how it was!

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About Sophie Van Tiggelen

Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer. Diagnosed with Hashimoto's thyroiditis in 2009, she used the Autoimmune Protocol (AIP) to reverse her condition, and today, Sophie lives a full and vibrant life free from the anxiety and flare-ups that often accompany autoimmune diseases. With her food and lifestyle blog, A Squirrel in the Kitchen, Sophie shares her AIP experience and empowers others to develop new habits to promote good health and wellness. Through years of experience, she has developed simple strategies to be successful on AIP, including numerous mouth-watering, allergen-free recipes that everyone (even those without autoimmune diseases) can enjoy. Sophie is on a mission to make the Autoimmune Protocol - and all that it encompasses - more accessible and sustainable for anyone looking for a more nutritious, more delicious, more health-conscious life.

Comments

Heather W says

August 28, 2019 at 5:13 pm

Looks delicious,! What t Yule of prunes do you use, dried or tinned? Thanks

Reply
- Sophie Van Tiggelen says
  
  August 29, 2019 at 11:48 am
  
  Dried. But if they are really too dry, soak them for an hour or two in water before using. – Sophie
  
  Reply
Gail Cretcher says

August 30, 2019 at 7:18 am

Hi, I made this and love the flavor but the inside is not like cake at all. More like pudding. Is this the way it”s supposed to be? I baked until brown around the edges. I plan on eating it but want to figure out if I did something wrong and try again if necessary..
Thanks for all the recipes!

Gail

Reply
- Sophie Van Tiggelen says
  
  September 5, 2019 at 6:17 am
  
  Hello Gail,
  
  Yes, this will come out more like a pudding than a real dry cake. Let it cool completely before slicing and you are good to go. – Sophie
  
  Reply
Megan says

August 31, 2019 at 7:37 am

This looks and sounds both amazing and simple! Fall has always been my favorite and of course pumpkin spice everything-espescially coffee. So this is the only time of year I struggle with what I can’t have, not to mention now days in just tired of cooking lol so this..this is a must try. Thank you!

Reply
Chante McLin says

October 7, 2019 at 1:51 pm

I just had to thank you for this recipe! When I first saw it I thought, “mmmm, not for me”. But, I was desperate for something other than a green smoothie or meat for breakfast. I love this cake! I have it with my collagen & roasted chicory coffee in the morning. I just pulled my second in a month out of the oven five minutes ago. My sister and Dad liked it too, I packed it when we went on vacation. Thanks again Sophie, I hope you develop another great breakfast treat like this soon, and if not this is definitely a go-to for me.

Reply
Yvonne says

April 11, 2020 at 8:03 pm

I made this for Easter breakfast and it turned out lovely – thank you 🙂 I halved the sweetener as I have to be careful with sugars and it was still great. Such a nice treat!

Reply
Kim Atkins says

September 19, 2020 at 1:17 pm

This recipe was delicious, I used prunes the first time. The next time I used blueberries.

Reply
MamaNawa says

July 15, 2021 at 3:30 pm

I have been dreading following AIP to the T because 1. food is LIFE! And 2. I hate feeling restricted. It was only after a recent hospital visit that I have taken it seriously.

I made this recipe today for my “lunch” because I can only have meat/protein in the mornings or I have a crash in the afternoon. Im usually not a fan of pumpkin but this was pretty good! I had 2 slices in one sitting! It was the first time I have felt FULL in 2 weeks! Not even kidding, I teared up because it was the first yummy thing I have been able to eat in so long! I used dates instead of prunes & topped the finished product with more syrup and couldn’t gobble it up fast enough.

Reply