Fruit Filled King Cake (Paleo, AIP) (Edit recipe)

If you want to partake in the king cake tradition during Mardi Gras then this Fruit Filled King Cake will satisfy your sweet tooth. It’s a date-filled cinnamon spiced bread that is reminiscent of Mardi Gras coffee cake. While a traditional king cake had a bean hidden in the cake (which has now progressed to a porcelain baby), mine uses an orange slice! Whoever finds the orange slice is considered "king of the feast"!

30 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	906
Fat:	31 g
Carbohydrates:	164 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	611 mg
Fiber:	18 g
Sugars:	115 g
Calculated per serving.

by Beth Chen

View original recipe

Serves: 6

Ingredients

15 oz Pumpkin Purée, 1 can (not pumpkin pie filling!)
1/2 cup Coconut Oil
1/2 cup Honey
2 Tbsp Orange Zest
1 cup Cassava Flour
1/2 cup Arrowroot Powder
3 Tbsp Coconut Flour
2 tsp Baking Soda
1/2 tsp Cream of Tartar
1/2 tsp Salt
1/2 tsp ground (vanilla bean powder) Vanilla Beans
1 tsp Ground Cinnamon
1/2 tsp ground Ginger
1/4 tsp ground Cloves
2 Tbsp Grass Fed Gelatin
1/4 cup Water

Filling

20 Medjool Dates, pitted (about 1 cup)
2 Tbsp Coconut Oil
1/4 tsp Ground Cinnamon
Orange, 1 slice

Topping

1/4 cup Organic Coconut Butter
pinch Turmeric
pinch Freeze Dried Blueberries, crushed into a powder (Crushed Fresh Blueberries are a good substitute)
pinch Matcha Green Tea Powder

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees F. Line a loaf pan with parchment paper then set aside.
In the large mixing bowl, combine the pumpkin, coconut oil, and honey then stir to combine. Next add the cassava flour, arrowroot starch, coconut flour, baking soda, cream of tartar, salt, vanilla powder, cinnamon and cloves then use a hand mixer to combine.
Next make the gelatin eggs by adding 1/4 cup water to a small saucepan over low heat. Sprinkle the gelatin over the water and whisk constantly until completely dissolved. Add the gelatin eggs into the batter and stir for about 1-2 minutes.
Combine all filling ingredients except the orange slice in a food processor or blender, then blend until the dates are finely chopped and the mixture is combined.
Pour half the batter into the loaf pan. Then add a layer of chopped date mixture. Place the orange slice, then cover with the remaining batter.
Place in oven then bake for 45 minutes, then cover with parchment or foil and bake for another 15 minutes. Remove and allow to cool completely (at least 20 minutes).
Heat up coconut butter until liquid by carefully placing the coconut butter container in a pot of boiling water. Separate into three small bowls and mix one-each with the turmeric, blueberry and matcha powder. Once combined, drizzle each over the top then slice and serve.

Notes

Using the coconut butter over the top is optional but festive. It’s also traditional for a King Cake to have the colors of Mardi Gras. // The bottom of the cake will always be a bit moister due to the coconut oil and date filling. // If your cake is gummy, then you may need to add a few minutes to the cooking time. It also helps to let your bread cool before cutting as it continues to cook somewhat after you remove it from the oven. // This recipe is prone to burning which is why you need to cover it for the last 15 minutes of baking. // Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe. // In regards to the topping, you don’t need much turmeric, matcha powder or freeze dried blueberries to change the color of the coconut butter. Just keep adding the powder until you get the color desired. If you are using fresh blueberries you really only need 1-2. // You’re never going to get vibrant colors for the topping. They will always be a little muted but that’s to be expected from natural sources of food ‘coloring.’