Name: Homemade Paleo Vanilla Cake with Almond Flour Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Cuisine: Paleo
Ingredients: 3 cups blanched almond flour (240g), sifted, spooned & leveled; ½ cup arrowroot starch/flour (58g); 2 Tbsp coconut flour (15g); ½ cup coconut sugar; 2 tsp Paleo baking powder; ½ tsp baking soda; ½ tsp salt; 2 large eggs (refrigerated); 1 cup almond milk; ⅓ cup avocado oil; ½ Tbsp vanilla extract; ¾ cup non-hydrogenated shortening (126g); ½ cup dark chocolate chips (about 3 oz); ¼ cup maple syrup; ½ tsp vanilla extract

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Introduction

This Homemade Paleo Vanilla Cake made with almond flour is a delightful treat that’s both gluten-free and grain-free. Moist and flavorful, it’s perfect for those following a paleo lifestyle or anyone seeking a wholesome dessert option. Topped with a rich chocolate frosting, this cake is sure to impress.

A round chocolate cake with two visible layers is covered in smooth, rich chocolate frosting. The frosting is spread evenly on the top, showing some soft textured swirls. On one side of the top layer, a mix of whole and chopped hazelnuts and green pumpkin seeds are scattered thickly in a semi-circle pattern. Some nuts are also scattered lightly around the cake on the white plate, which sits on a white marbled surface. A white and yellow striped cloth is placed near the cake, adding softness to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups blanched almond flour (240g), sifted, spooned, and leveled
½ cup arrowroot starch/flour (58g)
2 tablespoons coconut flour (15g)
½ cup coconut sugar
2 teaspoons Paleo baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs (refrigerated)
1 cup almond milk
⅓ cup avocado oil
½ tablespoon vanilla extract

For the Frosting

¾ cup non-hydrogenated shortening (126g)
½ cup dark chocolate chips (about 3 oz)
¼ cup maple syrup
½ teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350 degrees F. Line three 6-inch round cake pans with parchment paper and set aside.
Step 2: In a large mixing bowl, combine all the dry cake ingredients: almond flour, arrowroot starch, coconut flour, coconut sugar, Paleo baking powder, baking soda, and salt. Mix well.
Step 3: In another large bowl, whisk together the wet ingredients: eggs, almond milk, avocado oil, and vanilla extract until fully combined.
Step 4: Pour the dry ingredients into the wet ingredients and whisk until the batter is smooth with no lumps.
Step 5: Divide the batter evenly among the prepared pans. Place the pans on the middle oven rack and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool the cakes in the pans for 5 to 10 minutes, then remove from the pans and allow them to cool completely on a wire rack.
Step 7: For the frosting, combine the non-hydrogenated shortening, dark chocolate chips, maple syrup, and vanilla extract in a small saucepan. Melt over low heat on the stove, stirring occasionally until smooth.
Step 8: Remove the frosting from heat and refrigerate for about an hour until it thickens to a spreadable consistency.
Step 9: Once the cake layers are fully cooled, frost the cake as desired and decorate.

Tips & Variations

For a nut-free option, substitute almond flour with a seed flour blend like sunflower or pumpkin seed flour, adjusting the liquids as needed.
Make sure to sift and level the almond flour to avoid lumps and ensure a tender crumb.
Use full-fat canned coconut milk instead of almond milk for a richer flavor and moister cake.
If you prefer a lighter frosting, whip the cooled frosting briefly before spreading to incorporate some air.
Adding a pinch of cinnamon or cardamom to the dry ingredients can add a subtle warm spice note.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture and flavor. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months; thaw completely and frost before serving.

How to Serve

A slice of three-layer cake sits on a white plate, each layer of the cake being a light brown, moist sponge. Between each sponge layer, there is a thick layer of smooth, dark chocolate frosting. The entire outside of the slice is covered in the same chocolate frosting, with pieces of hazelnuts and sprinkles scattered on top and around the sides. Behind it, there are more slices on white plates and a full cake, also covered in chocolate frosting and nuts, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Almond flour is key for the texture and flavor in this paleo cake, but you can experiment with other nut or seed flours. Keep in mind the moisture and binding properties may vary, so adjustments to liquid may be needed.

Is this cake suitable for chocolate lovers?

Absolutely. The rich chocolate frosting complements the vanilla cake perfectly, and you can always add chocolate chips to the batter for extra chocolatey bites.