Paleo vanilla cake. Most are dense and crumbly and disappointing. Not this lovely incarnation that relies on almond flour, beaten egg whites, and baking soda for its towering stature, lovely texture, and birthday cake-worthy magnificence.
Say “paleo cake” and most folks think of dense, crumbly, disappointing approximations of cake. Not this lovely paleo vanilla cake from the magnificent My Paleo Patisserie by Jenni Hulet. The recipe relies on almond flour, like most paleo cakes, although it also calls for the notable addition of baking soda and whipped egg whites, which lend the cake its lofty stature and lovely texture. So much so that folks who never deign to do paleo swear they’ll be making this cake again. And again. Tasting is believing.–Renee Schettler Rossi
Special Equipment: 6-inch cake pan
Paleo Vanilla Cake Recipe
- Quick Glance
- 20 M
- 1 H
- One 6-inch (15-cm) cake
- 1/3 cup (65 g) palm shortening or ghee, plus more for the pan
- 1 3/4 cups (175 g) almond flour
- 1/4 cup (30 g) arrowroot flour
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup (120 ml) maple syrup or honey
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon baking soda
- 1. Preheat the oven to 325°F (163°C). Coat a 6-inch round cake pan with palm shortening or ghee and line it with a parchment paper circle cut to fit the pan.
- 2. In a small saucepan, melt the shortening or ghee over low heat and then set aside to cool slightly.
- 3. Separate the eggs and place the whites in a medium bowl or the bowl of a stand mixer and place the yolks in another bowl along with the melted shortening, maple syrup, vanilla, and lemon juice and whisk to combine.
- 4. Add the egg yolk mixture to the large bowl with the flour and whisk till the batter is smooth and no lumps remain.
- 5. Using a hand mixer or the whisk attachment of your stand mixer, beat the egg whites until they look like softly whipped cream and hold soft peaks when you pull out the beaters, about 1 1/2 minutes. Set the egg whites aside for a moment.
- 6. Stir the baking soda into the batter and then, using a rubber spatula, immediately beat 1/3 of the whipped egg whites into the batter, mixing just until barely combined and some streaks remain. Gently fold in the rest of the egg whites into the batter, mixing until only a few streaks are left. Carefully pour the batter into the prepared cake pan
- 7. Bake for 35 to 40 minutes, or until a wooden skewer inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 5 minutes. Run a sharp knife around the edge of the cake and turn it onto the rack. Let cool completely.
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Paleo Vanilla Cake Recipe © 2015 Jenni Hulet. Photo © 2015 Jenni Hulet. All rights reserved.
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