AIP & Vegan Fruit Dump-It Cake (Gluten-Free, Dairy-Free, Allergy-Free)

AIP & Vegan Fruit Dump-It Cake (Gluten-Free, Dairy-Free, Allergy-Free)

Need a quick and easy summer dessert for a get together or party? Or just to enjoy yourself? This is it! This cake is so easy to whip up- that’s why it’s called a dump-it cake. You basically just dump and bake.

allergy friendly AIP fruit dump-it cake

You can use whatever summer fruit you love. I chose peaches and strawberries, but I’ve also done this with rhubarb. This cake is gluten free with paleo & autoimmune paleo options, vegan, and completely allergy friendly. It’s the perfect treat to bring to a summer cookout, along with some fresh whipped cream, of course!

gluten free and vegan fruit dump it cake

Allergy Friendly Fruit Dump-It Cake

This delicious and easy fruit-dump it cake is completely allergy friendly, making it the perfect dessert to bring to any get together! It’s gluten-free, AIP, and vegan. You can use your favorite fruits or whatever you have around.
Course Dessert
Cuisine American
Keyword cake, Easy, fruit, peaches
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 9 people
Author Victoria Faling

Ingredients

  • 3 cups chopped fresh fruit (I used peaches and strawberries)
  • 1 Tbsp lemon juice
  • 1 Tbsp coconut sugar
  • 3 Tbsp coconut oil
  • 1 cup Tigernut flour or almond
  • 1/2 cup Beth Blends flour mix or 1:1 gluten free flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 3/4-1 cup milk of choice

Instructions

  • Preheat oven to 350F.
  • Mix fruit, lemon juice, and sugar together in a bowl and set aside. If you use rhubarb, I highly suggest adding an extra tbs of sugar as rhubarb can be quite sour when baked.
  • Place coconut oil in a 9×9 baking dish and put it in the oven as it preheats, so oil melts.
  • Whisk dry ingredients together (flours, powder, salt) then add the maple syrup, vanilla, and 3/4 cup of milk.
  • Batter should be pretty runny, if not, add more milk.
  • Once coconut oil has melted, pour batter over the oil. You can tilt the dish side to side a little to evenly spread things, but don’t mix!
  • Dump the fruit evenly on top.
  • Bake for 45-50 minutes, until golden and a toothpick comes out just clean.
  • Let cool completely and enjoy with ice cream!

allergy friendly AIP fruit dump-it cake

Paleo Apple Cake Bars (Dairy-Free, Low-Sugar)

Paleo Apple Cake Bars (Dairy-Free, Low-Sugar)

These apple cake bars have a deliciously apple filled cake base with a crunchy walnut topping. Walnuts and apples just go together, the combo never disappoints. This recipe is paleo, gluten-free, dairy-free, and lower sugar so you can enjoy dessert every day!

What if I can’t have walnuts? If you are allergic or just don’t eat walnuts, you can try using oats, chopped tigernuts, or shredded coconut instead of the walnuts. I cannot guarantee the outcome as I haven’t tested these alternatives, but they should all taste delicious still!

Let’s make this gluten free apple cake!

tigernut flour

Paleo Apple Cake Bars

These delicious bars have an apple filled cake topped off with a crunchy walnut topping. It’s the perfect combo, all while being gluten-free, dairy-free, and lower in sugar than your average cake.
Course Dessert
Cuisine American
Keyword cake, dairy free, gluten free, healthy, paleo
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 2 hours
Servings 9 slices
Author Victoria Faling

Ingredients

Cake

Topping

  • 1/2 cup chopped walnuts see notes above
  • 1 Tbsp coconut sugar
  • 1 Tbsp melted coconut oil or butter
  • 1/4 tsp cinnamon

Instructions

  • Preheat oven to 350F.
  • Whisk all dry ingredients together in a bowl for the cake.
  • Beat all wet ingredients, except for apple, together in a large bowl.
  • Add dry to wet and mix to combine.
  • Fold in the diced apple.
  • Spread batter into a 9×9, parchment-lined dish.
  • Mix all topping ingredients together in a bowl then sprinkle over the cake.
  • Bake for 25-28 minutes until a toothpick just comes out clean.
  • Let cool, slice, and enjoy!

Gluten Free Lemon Zucchini Bread (Paleo Option, Dairy Free, Nut Free)

This Gluten Free Lemon Zucchini Bread is the perfect blend of winter and summer. As we head into the warmer months, it’s time to eat all the zucchini. This zucchini bread also has a paleo option, along with being dairy and nut free. 

gluten free lemon zucchini bread
gluten free lemon zucchini bread

One of the best things about zucchini bread is how moist it is, thanks to the zucchini. I love how versatile zucchini is, so we’re taking this zucchini recipe to another level by adding lemon. Lemon loaf has such a delicious zing and it truly pairs perfectly in this recipe.

This gluten free bread recipe is simple to make. You just mix together the dry ingredients, which consist of a mix of gluten free and paleo flours. I do provide a completely paleo option! Then add in the wet ingredients and fold in your shredded zucchini. The easiest way to shred zucchini is in the food processor. No straining your arm and back muscles leaning over a hand grater, just throw chopped zucchini into the food processor, give it a little blitz, and you’re ready to go!

tigernut flour

Gluten Free Lemon Zucchini Loaf

This gluten free zucchini bread is taken up a notch with the delicious zing of lemon. It is the perfect winter to summer recipe! I provide a completely paleo option for my grain free friends and this recipe is also nut and dairy free. An allergy friendly bread for everyone.
Course Dessert, Snack
Cuisine American
Keyword autoimmune paleo, dairy free, gluten free, lemon, Simple, zucchini
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 8 servings
Author Victoria Faling

Ingredients

  • 1 cup tigernut flour or almond
  • 1/2 cup 1:1 gluten free flour *see notes for paleo option
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/4 cup liquid of choice I used olive oil
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened applesauce if doing the paleo version, add 2 tbs. (you can also use yogurt)
  • 2 Tbsp lemon juice
  • 2 tsp lemon zest
  • 1 cup shredded zucchini excess moisture squeezed out

Instructions

  • Preheat oven to 350F.
  • Sift all dry ingredients together in a bowl.
  • Beat egg, oil, maple syrup, applesauce, and lemon in a bowl for 1-2 minutes.
  • Add dry to wet and mix to combine.
  • Fold in your zucchini.
  • Spread batter into a parchment lined loaf pan and bake for 40-45 minutes, until golden on top and a toothpick comes out clean.
  • Let cool for 10 minutes in the pan before removing to a wire rack to finish cooling.
  • Enjoy!

Notes

*Instead of 1:1 gluten free flour, use 1/2 cup cassava flour + 1/4 cup arrowroot starch for paleo

Gluten Free Raspberry Chocolate Chip Crumble Muffins (Paleo Option, Diary Free, Nut Free)

Gluten Free Raspberry Chocolate Chip Crumble Muffins (Paleo Option, Diary Free, Nut Free)

You need to make these allergy friendly muffins. They are a combination of three of the most delicious things- chocolate, raspberry, and crumble. These gluten free muffins also have a paleo option and are completely dairy free and nut free.

I always use Enjoy Life chocolate chips when baking because they are allergy friendly. Dark chocolate is my favorite, but feel free to use semi-sweet. These gluten free raspberry muffins are made with a mix of gluten free flours, but I provide substitutions if you are trying to keep these fully grain free.

The crumble topping makes these muffins. Having that soft center full of sweet raspberries and chocolate balanced out with the crunch of a crumble topping is perfection. I hope you enjoy these delicious muffins as much as I do!

Raspberry Chocolate Crumble Muffins

These delicious gluten free muffins are filled with all delicious raspberries and chocolate then topped off with a crunchy crumble topping. They can be made completely paleo and are dairy and nut free.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword autoimmune paleo, chooclate, dairy free, gluten free, nut free, raspberry
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 muffins
Author Victoria Faling

Ingredients

Muffins

  • 1 cup Tigernut flour or almond
  • 3/4 cup 1:1 gluten free flour see notes for paleo option*
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 cup melted oil or butter I used olive oil
  • 1/4 maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips of choice I used Enjoy Life
  • 1 cup fresh or frozen raspberries

Crumble Topping

  • 1/4 cup oats use shredded coconut or nuts for paleo
  • 1/4 cup tigernut or almond flour
  • 2 Tbsp gluten free or cassava flour
  • 1 Tbsp melted coconut oil
  • 1 Tbsp maple syrup

Instructions

  • Preheat oven to 350F.
  • Combine crumble topping ingredients together and set aside.
  • Sift all dry ingredients for muffins together in a bowl.
  • Beat wet ingredients for muffins together, except for choc chips and raspberries.
  • Add your dry muffin ingredients to the wet and mix to combine.
  • Toss raspberries with 1 tbs. of gluten free or cassava flour, then fold raspberries and chocolate chips into the batter.
  • Divide batter into lined muffin tin. Top each muffin with some of the crumble topping and press down gently.
  • Bake for 22-25 minutes until a toothpick comes out clean. Let cool for 10 minutes then transfer to a wire wrack to finish cooling.
  • Try not to eat this all in one night 😉

Notes

*For all paleo version, substitute the gluten free flour for 1/2 cup cassava and 1/4 cup arrowroot or tapioca starch

paleo raspberry muffins
Gluten Free Zucchini Chocolate Chip Muffins (Paleo Option, Low Sugar, Diary Free)

Gluten Free Zucchini Chocolate Chip Muffins (Paleo Option, Low Sugar, Diary Free)

Let’s make some delicious zucchini chocolate chip muffins for the warmer weather! These gluten free muffins are easy to whip up and they pack a nutrient punch too. Zucchini muffins are such a yummy way to get your veggies in and these muffins are perfect for most diets. They are low in sugar, dairy free, and I also provide a paleo option if you are grain free

gluten free chocolate chip zucchini muffins
gluten free chocolate chip zucchini muffins

These chocolate chip zucchini muffins are made with a blend of gluten free flours to get the perfect texture. They are kept moist by the extra liquid from the zucchini and are lightly sweetened with some maple syrup and the chocolate chips.

gluten free flour

Healthy Zucchini Chocolate Chip Muffins

These gluten free muffins are the perfect healthy treat. They are lightly sweetened, allergy friendly, and packed with nutrients. They can also be made completely paleo.
Course Dessert, Snack
Cuisine American
Keyword autoimmune paleo, chocolate chip, dairy free, Easy, gluten free, nut free, zucchini
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12 muffins
Author Victoria Faling

Ingredients

  • 1 cup Tigernut flour or almond
  • 1/2 cup 1:1 gluten free flour see notes for paleo option*
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 egg
  • 1/4 cup melted oil or butter of choice I used olive oil
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini
  • 1 cup of chocolate chips I use Enjoy Life

Instructions

  • Preheat oven to 350F.
  • Sift your flours together in a bowl then add the rest of the dry ingredients and whisk.
  • Beat egg, oil, maple syrup, applesauce, and vanilla in a large bowl.
  • Add dry ingredients to the wet and stir to combine.
  • Squeeze excess liquid out of your zucchini in a towel. Fold in zucchini and chocolate chips to the batter.
  • Divide batter evenly among lined muffin tin and bake for 23-25 minutes, until a toothpick comes out clean.
  • Let cool for 10 minutes before removing to wire rack to finish cooling.
  • Enjoy!

Notes

* 1/4 cup cassava flour + 1/4 cup tapioca starch

Paleo Cinnamon Roll Muffins (Gluten-Free, Dairy-Free, Nut-Free)

Paleo Cinnamon Roll Muffins (Gluten-Free, Dairy-Free, Nut-Free)

There is pumpkin in these muffins and it compliments the cinnamon perfectly. These muffins are delicious and the pumpkin adds just the right amount of moistness (sorry). If you are making these during the holiday season, they are a great addition to a breakfast spread. If you are making them at another time in the year, they are still amazing and I’ve got substitutions for the pumpkin below.

gluten free cinnamon roll muffins
gluten free cinnamon roll muffins

These muffins are gluten free, dairy free, paleo, and allergy friendly making them perfect for snack, dessert, or to pair with breakfast. You can blend a little vanilla protein into the icing if you want for an added protein boost (and/or use greek yogurt if you can tolerate dairy!).

What about the pumpkin?

Feel free to substitute the pumpkin for applesauce or mashed banana.

Paleo Pumpkin Cinnamon Roll Muffins

These grain free muffins are healthier version of a cinnamon roll, but in muffin form! They are the perfect addition to breakfast, snack, or a little sweet treat at the end of the night. Gluten free, dairy free, and nut free.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword cinnamon roll, healthy, Low Sugar, pumpkin
Prep Time 15 minutes
Cook Time 25 minutes
Servings 9 muffins
Author Victoria Faling

Ingredients

Muffins

  • 1 cup Tigernut flour or almond
  • 1/2 cup cassava flour
  • 1/4 cup tapioca starch
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 eggs
  • 1/4 cup liquid oil of choice I used olive
  • 1/4 cup maple syrup
  • 1/4 cup pumpkin puree can sub applesauce or mashed banana
  • 1/4 cup milk of choice
  • 1/2 tsp. vanilla

Topping

  • 1 Tbsp coconut sugar
  • 1 tsp. cinnamon

Glaze

  • 1/2 cup yogurt of choice
  • 2 Tbsp powdered sugar
  • 2 tsp. melted coconut oil

Instructions

  • Preheat oven to 350F.
  • Whisk all dry ingredients for muffins in a bowl.
  • Beat all wet ingredients for muffins in another bowl.
  • Add dry to wet and mix on low to combine.
  • Divide batter into a lined muffin tin.
  • Mix your topping together in a small bowl then sprinkle over the muffins. Use a chopstick, toothpick, or knife to swirl the cinnamon sugar into the muffins.
  • Bake for 22-25 minutes until a toothpick comes out clean.
  • Let cool for 10 minutes in muffin tin before transferring to a wire rack to finish cooling.
  • While muffins are baking, make glaze by beating sugar and yogurt together until smooth. Then add your melted coconut oil, beat again and place in the fridge to set until muffins are done and cooled.
  • When muffins are cooled, drizzle the glaze over each muffin.
  • Enjoy!