In celebration of our freedom here’s a recipe that truly honors the day! This patriotic inspired dish uses the brilliant colors of red strawberries, blueberries, and coconut cream to create the food version of the American flag.
Patriotic Poundcake Can Be AIP Approved!
This delicious paleo poundcake is made from Otto’s Cassava flour and the entire dessert is paleo and AIP compliant.
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I tried to make this today and I wish there were more directions on how to incorporate the gelatin. When I did, it hardened and was a big glob in the batter. I picked it out and did again quicker but maybe there is a better way. It still was a little gloppy even doing it quickly. And it was really thick and did not poor like the directions said.
Hi Rebekah!
Sorry it didn’t come out great for you. Directly from the Chef: To make the gelatin into a usable liquid form, put the six tablespoons of water into a small bowl. Sprinkle four tablespoons of gelatin over it. Allow the water to absorb into the gelatin, then melt the gelatin over a water bath on the stove. Now, you should be able to whisk it into the liquid ingredients without issue. To complete recipe, fold the dry ingredients into the wet ingredients.
Pour batter into a prepared pan and then bake as directed. Note: The egg substitute IS the gelatin in water. Sorry for any confusion.
By the way, to make up for the unclear instructions, we’d love to include a free chocolate cake on your next order with us. Email me at evan@paleoonthego.com to let me know you’ve ordered. 🙂