AIP Summer Sour Cherry Cake – A Sweet Taste of Home
Growing up in Romania, summer always meant bowls of freshly picked sour cherries and warm homemade cake on the table. This AIP Summer Sour Cherry Cake is my reimagined version of that childhood treat — but adapted for those of us on a healing journey. It’s gluten-free, dairy-free, egg-free, and AIP-compliant, yet still soft, satisfying, and bursting with flavor.
You don’t need to compromise tradition to eat well. This cake blends nostalgic flavor with gut-friendly, anti-inflammatory ingredients. Whether you’re managing autoimmune symptoms or simply eating clean, this recipe lets you enjoy a treat without worry.
Why You'll Love This AIP Summer Sour Cherry Cake
First, the texture — it’s soft, moist, and not too dense, even without eggs or gluten. The tangy sour cherries contrast beautifully with the natural sweetness from tigernut and coconut flour. You’ll love how easy it is to prepare, too — no mixers, just a bowl and spoon.
Even better, this AIP Summer Sour Cherry Cake is made with nutrient-dense ingredients that support your immune system and digestion. It’s great for family gatherings, Sunday tea, or when you simply want to treat yourself without triggering inflammation.
Health Benefits of AIP Summer Sour Cherry Cake
This cake is more than a dessert — it’s nourishing. Sour cherries are rich in antioxidants, especially anthocyanins, which may reduce inflammation and support sleep quality.
The flours used here — tigernut, coconut, and tapioca — are AIP-compliant and low in oxalates. They’re also high in fiber, gentle on digestion, and free from grains and nuts. The healthy fats from avocado oil help stabilize blood sugar and improve nutrient absorption.
Each slice offers a balanced bite: comforting and functional.
Ingredients and Nutrient Highlights
What makes this AIP Sour Cherry Cake special is the thoughtful mix of ingredients that meet your body’s needs:
Tigernut flour brings natural sweetness, resistant starch, and gut-loving prebiotics.
Coconut flour is high in fiber and helps create a moist texture.
Tapioca flour adds elasticity and structure, balancing the crumb.
Gelatin eggs provide structure and support joint, skin, and gut health.
Sour cherries are low in sugar and packed with vitamin C and potassium.
Avocado oil is rich in monounsaturated fats and supports hormone balance.
Lemon juice and baking soda work together to give lift and fluffiness without conventional leaveners.
All ingredients work synergistically to support healing, not just indulgence.
How to Serve AIP Sour Cherry Cake
This cake is delightful slightly warm, just as it is. You can pair it with a drizzle of melted coconut butter or a dollop of whipped coconut cream (if tolerated).
It’s lovely for brunch, a summer picnic, or even served with herbal tea in the afternoon. You can also slice and freeze portions for meal prep or travel snacks.
Storage Instructions
Let the cake cool completely before storing. Keep it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
It also freezes well. Slice into squares, wrap individually, and store in the freezer for up to 1 month. Thaw at room temperature or gently reheat.
Optional Add-Ins and Variations
You can easily personalize this AIP Sour Cherry Cake:
Replace sour cherries with blueberries or raspberries (if tolerated).
Add a sprinkle of cinnamon or carob powder for depth.
Use a spoonful of coconut yogurt on top for extra creaminess.
For a more festive touch, drizzle with a coconut-honey glaze.
These variations allow you to enjoy different flavors while staying compliant.
AIP Sour Cherry Cake and Allergies
This cake is:
✅ Gluten-free
✅ Dairy-free
✅ Egg-free
✅ Nut-free
✅ Soy-free
✅ Nightshade-free
✅ Low-oxalate
✅ Autoimmune Protocol compliant
If you have sensitivities to coconut, you can try replacing the coconut flour with additional tigernut and adjust the liquid slightly. Always read labels and test tolerated ingredients individually.
You might also like other healthy AIP dessert recipes:
Ready to enjoy a slice of healing comfort? Try this AIP Sour Cherry Cake and bring a bit of tradition back to your table — the autoimmune-friendly way.
If you love it, leave a comment below, share it on Pinterest, or tag me on Facebook @AIPWellnessJourney — I’d love to see your creations!
AIP SUMMER SOUR CHERRY CAKE
Course: DessertCuisine: RomanianDifficulty: Easy9
servings15
minutes35
minutes218
kcal3.2
g13.5
g2.8
g18.8
gThis AIP Summer Sour Cherry Cake is soft, moist, and bursting with flavor. It's gluten-free, dairy-free, egg-free, and perfect for summer treats.
Ingredients
1/2 cup (60 g) tigernut flour
1/4 cup (30 g) coconut flour
1/4 cup (30 g) tapioca flour
1/2 tsp baking soda
1/4 tsp sea salt
2 gelatin eggs (2 tbsp gelatin + 6 tbsp warm water)
1/3 cup (80 ml) avocado oil
1/2 cup (120 ml) additive-free coconut milk
1/3 cup (65 g) honey or maple syrup
1 tbsp lemon juice
1 tsp AIP vanilla extract or vanilla powder
1 ½ cups (about 250 g) pitted sour cherries (fresh or frozen, well drained)
Directions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper.
- In a small bowl, sprinkle 2 tbsp of gelatin over 6 tbsp warm water. Stir and let it bloom for 2–3 minutes.
- In a large bowl, combine tigernut flour, coconut flour, tapioca flour, baking soda, and salt.
- In a separate bowl, whisk together the coconut milk, avocado oil, honey (or maple syrup), lemon juice, vanilla, and the bloomed gelatin mixture until smooth.
- Pour the wet ingredients into the dry ingredients and mix until fully combined. The batter will be thick but soft.
- If using frozen cherries, make sure they are fully defrosted and well-drained. Toss them lightly in a bit of tapioca flour, then fold into the batter or scatter them on top and press them in slightly.
- Pour the batter into the prepared pan and smooth the surface. Bake for 30–35 minutes, or until golden and a toothpick c
- Let the cake cool completely before slicing. Optionally, dust with coconut “powdered sugar” or drizzle with coconut butter.
Notes
- Fluffiness tip: Let the batter sit for 5 minutes before baking to help the gelatin activate and add more lift.
- Sour cherry prep: If using frozen or jarred sour cherries, drain them very well to avoid excess moisture. Lightly tossing them in tapioca flour helps prevent them from sinking.
- Coconut flour swap: If you react to coconut, you may replace it with 2 extra tablespoons of tigernut flour and reduce the coconut milk slightly.
- Sweetness level: The recipe is lightly sweet. If you prefer a more dessert-style cake, you can increase the honey to 1/2 cup.
- Baking pan: A metal pan will give you a better rise and golden edges. Avoid glass pans for this recipe if possible.
- Portion control: This cake is rich and nutrient-dense. Even a small square is satisfying as a snack or dessert.
- Serving idea: Top with melted coconut butter, or pair with herbal tea like chamomile or lemon balm for a calming treat.
- Gelatin quality: Use grass-fed gelatin for best results. Collagen won’t work here — it must be gelatin to help the cake set and rise.
- Fruit substitutions: You can replace the sour cherries with sweet cherries, wild blueberries, or chopped strawberries (if tolerated). For AIP, always choose low-oxalate, fresh or frozen fruit with no added sugar. Just make sure the fruit is well-drained and not overly juicy to keep the cake from becoming soggy.
