Description
A delightful and healthy alternative to traditional cake, this Homemade Paleo Vanilla Cake with Almond Flour is moist, rich in flavor, and perfect for any occasion.
Ingredients
Scale
- 3 cups blanched almond flour, sifted, spooned & leveled (240g)
- 1/2 cup arrowroot starch/flour (58g)
- 2 Tbsp coconut flour (15g)
- 1/2 cup coconut sugar
- 2 tsp Paleo baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, refrigerated
- 1 cup almond milk
- 1/3 cup avocado oil
- 1/2 Tbsp vanilla extract
- 3/4 cup palm shortening (126g)
- 1/2 cup dark chocolate chips (optional, about 3 oz)
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract (additional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare your pans by greasing two 8-inch round cake pans with parchment paper or cooking spray.
- Mix dry ingredients: combine almond flour, arrowroot starch, coconut flour, coconut sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk wet ingredients: beat eggs, almond milk, avocado oil, and both vanilla extracts in another bowl.
- Combine mixtures by gradually pouring wet ingredients into dry mixture, stirring gently until smooth.
- Pour the batter evenly between the prepared pans.
- Bake for about 25-30 minutes, until golden brown and a toothpick comes out clean.
- Cool the cakes in their pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the frosting as desired and frost the cooled cake layers.
- Serve with optional toppings like chocolate chips or nuts.
Notes
Store in an airtight container for up to three days at room temperature or refrigerate for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg