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Homemade Paleo Vanilla Cake with Almond Flour

A healthier, gluten-free vanilla cake made with almond flour and coconut sugar, perfect for any celebration or a sweet treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: Healthy, Paleo
Calories: 220
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3 cups blanched almond flour Great for a nutty flavor and moist texture.
  • 1/2 cup arrowroot starch/flour Acts as a binder and gives the cake its structure.
  • 2 Tbsp coconut flour Adds a subtle sweetness.
  • 1/2 cup coconut sugar A Paleo-friendly sweetener that offers a caramel-like flavor.
  • 2 tsp Paleo baking powder Ensures your cake rises beautifully.
  • 1/2 tsp baking soda Works in conjunction with the baking powder.
  • 1/2 tsp salt Balances the sweetness.
  • 2 large eggs Provides moisture and stability.
  • 1 cup almond milk Dairy-free and adds creaminess.
  • 1/3 cup avocado oil Keeps the cake moist and healthy.
  • 1/2 Tbsp vanilla extract For a fragrant, sweet scent.
  • 3/4 cup palm shortening Using this instead of traditional butter offers a wonderful consistency.
  • 1/2 cup dark chocolate chips Optional; because who doesn’t love a little chocolate?
  • 1/4 cup maple syrup For an extra touch of sweetness.
  • 1/2 tsp vanilla extract (a second dose for frosting!)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with parchment paper, so your cake releases easily.
  2. In a large bowl, combine almond flour, arrowroot starch, coconut flour, coconut sugar, Paleo baking powder, baking soda, and salt. This will be your dry mix.
  3. In another bowl, whisk together eggs, almond milk, avocado oil, and both vanilla extracts until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until well combined and smooth.
  5. Distribute the batter evenly between the prepared pans. Use a spatula to smooth the tops for even baking.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. You want a light golden color on top.
  2. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. For frosting, whip palm shortening with maple syrup until fluffy. If you want more flavor, add an additional splash of vanilla extract.
  2. Frost the cooled cake layers, stack, and decorate with optional toppings like sprinkles or fresh fruit.

Notes

Be careful not to over-mix the batter, or you may end up with a dense cake. Store your cake covered at room temperature for up to 3 days, or in the fridge for up to a week. Can be frozen for up to 3 months. For variations, consider adding spices or different flavor extracts.