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Homemade Paleo Vanilla Cake with Almond Flour Recipe

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★★★★★

4.4 from 106 reviews

This Homemade Paleo Vanilla Cake is a deliciously moist and flavorful dessert made with almond flour and natural sweeteners. Perfect for those following a paleo diet, this cake combines wholesome ingredients like coconut flour, arrowroot starch, and avocado oil to create a light vanilla cake topped with a rich, dairy-free chocolate frosting. It’s simple to prepare, baked to a perfect golden finish, and ideal for celebrations or everyday indulgence.

Ingredients

Scale

For the Cake

  • 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

For the Frosting

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

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and prepare three 6-inch round cake pans by lining them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, arrowroot starch, coconut flour, coconut sugar, paleo baking powder, baking soda, and salt ensuring all dry ingredients are evenly combined.
  3. Mix Wet Ingredients: In a separate large bowl, whisk the eggs, almond milk, avocado oil, and vanilla extract together until smooth and well integrated.
  4. Combine Mixtures: Slowly add the dry ingredients into the wet mixture, whisking continuously to achieve a smooth, lump-free batter.
  5. Prepare to Bake: Pour the batter evenly into the lined pans, distributing it equally to ensure uniform baking.
  6. Bake: Place the pans on the middle rack of the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool Cakes: Allow cakes to cool in the pans for 5-10 minutes before carefully removing them. Then, place the cakes on a wire rack to cool completely for best results.
  8. Make Frosting: In a small saucepan over low heat on the stovetop, combine non-hydrogenated shortening, dark chocolate chips, maple syrup, and vanilla extract. Stir continuously until the chocolate is melted and the mixture is smooth.
  9. Chill Frosting: Remove the frosting from heat and place it in the fridge for about an hour to thicken to an easily spreadable consistency.
  10. Frost Cake: Once the cake layers and frosting are cooled, evenly spread the frosting over the cake layers and decorate as desired.

Notes

  • Use parchment paper to ensure easy removal of cake layers from pans.
  • Check cake doneness with a toothpick; baking times may vary slightly with different ovens.
  • The frosting needs to be chilled sufficiently to prevent it from running when applied.
  • Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • For a nut-free variation, substitute almond flour with a suitable paleo-friendly flour alternative, though texture may vary.

Keywords: Paleo vanilla cake, almond flour cake, gluten free cake, dairy free chocolate frosting, paleo dessert, homemade vanilla cake, healthy cake recipe

Find it online: https://tastemadebyclara.com/homemade-paleo-vanilla-cake-with-almond-flour-recipe/