AIP Lemon Layer Cake

Β  AIP Lemon Layer Cake

AIP Lemon Layer Cake


AIP Lemon Layer Cake

Β This AIP Lemon Layer Cake is the perfect treat for spring and summer. It is light, moist, refreshing, and a perfect balance between lemon and sweetness. Plus, it uses only a little over 1/3 cup of maple syrup and honey combine (so basically sugar) for the whole cake including the frosting. Easter right around the corner, this AIP Lemon Layer Cake would be the perfect ending and accompaniment to any Easter brunch, lunch, or evening meal.

AIP Lemon Layer Cake


AIP Lemon Layer Cake

Servings 9 servings


  • 2 medium-large plantains yellow in color and can have black spots
  • 1 banana very ripe (for the batter)
  • 1/2 c pumpkin puree
  • 1/3 c coconut oil not melted
  • 1/3 c maple syrup
  • 1/4 c arrowroot starch
  • 1 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1 Tbs apple cider vinegar
  • 1 medium banana very ripe (for the frosting)
  • 1 can full fat coconut milk refrigerate overnight, the coconut fat should be separated from the water/liquid, which should be drained off
  • 1 medium lemon zested and juiced
  • 2-3 Tbs honey, can also use maple syrup or other liquid sweetener


  1. Preheat the oven to 350F and lightly grease a 8" square pan with coconut oil or any other cooking fat.
  2. Combine the plantains, banana, pumpkin puree, coconut oil, maple syrup, arrowroot starch, baking soda, cream of tartar, and apple cider vinegar in a high powered blender and process until smooth.

  3. Spread the batter into the prepared pan and bake for 30-40 minutes. Remove from the oven when a toothpick inserted in the center comes out clean and allow to cool completely.
  4. Meanwhile, prepare the frosting. Combine the banana, coconut milk fat (drain off the water/liquid), the zest and juice of 1 medium lemon, and 2-3 Tbs honey. Refrigerate until needed.

  5. Once the cake is completely cooled cut around the edge between the cake and the pan to loosen. Very gently and with great care turn out onto a cutting board.
  6. Using a serrated knife cut the cake in half into two equal pieces "hamburger style".
  7. Place the bottom layer of the two cake pieces back into the pan and spread half of the frosting mixture on top.
  8. Then place the second layer of cake on top of the first frosting layer and frost the top of the cake with the remaining frosting. Chill until the frosting is set and has solidified. I left mine sit overnight.
  9. Keep in the refrigerator.

Recipe Notes

The batter may seem a little chunky with plantain pieces after blending, but they aren't even noticeable after baking. The plantains could be blended by themselves first, before adding the other ingredients to yield a smoother batter.



AIP Lemon Layer Cake

(Visited 4,468 times, 1 visits today)


  1. northweststew | 7th Sep 17

    How do you think this would hold up for cupcakes? I’m so excited to bake this and going to a birthday, but I selfishly want to keep any leftovers here and not have the awkward “can I take the rest of my cake home” conversation!

    • The Sweet Pea Blogger | 8th Oct 17

      Hello northweststew, I apologize it has taken me this long to respond, this is not normal for me. I think these would hold up well, make excellent cupcakes and help you to avoid any awkward situation all in one fellow swoop. I would bake them in paper cupcake/muffin wrappers to avoid the “will this stick or not to the cupcake tins” guessing game πŸ™‚ I hope that helps and again apologize if this didn’t make it in time of the birthday party.

  2. | 27th Apr 17

    Cider vinegar…. does it go in with the cake batter? Am I missing it in the directions? I see it listed in the ingredients. Thanks!!

    • The Sweet Pea Blogger | 1st May 17

      Thanks so much for catching that! I will be adding it to the recipe right after I am done typing this. πŸ™‚

  3. Irene Chipounov | 14th Apr 17

    Batter didnt raise at all:( i followed directions, sng thoughts?

    • The Sweet Pea Blogger | 14th Apr 17

      Irene, I am sorry to hear that the cake didn’t rise at all. πŸ™ The only things that I can think of that would cause it to not rise would be not using baking soda, letting sit out on the counter too long before baking, excess stirring or blending, which would deflate that air pockets or not baking long enough. This cake really does need a good 30-40 minutes in the oven and even more towards the 40 minute mark. Hope that helps πŸ™‚

  4. Angela Tague | 7th Apr 17

    How much avocado do you use for the frosting? I don’t see avocado listed in the ingredient list. And do you use one banana in the batter, and one in the frosting? Looks yummy! Thank you!

    • The Sweet Pea Blogger | 7th Apr 17

      Hi Angela, To answer your questions there is no avocado used in the frosting. I took it off the ingredient list and forgot to take it out of the directions. One banana is used in the batter and another in the frosting. Sorry about that and for any confusion. Hope that helps and everything should be good now. πŸ™‚

  5. Erin | 7th Apr 17

    What color plantains do you need for the cake?

    • The Sweet Pea Blogger | 7th Apr 17

      Hi Erin, Thanks for catching that. Yellow plantains are needed. It doesn’t matter if it has black spots or not. I just updated the recipe so it should be all go to go.

Leave A Comment

Leave a Reply