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 of us think of dense, crumbly, disappointing approximations of what we know to be cake. Not this lovely paleo vanilla cake from My Paleo Patisserie by Jenni Hulet. The recipe relies on almond flour rather than coconut or grain flour and includes the notable addition of baking soda and whipped egg whites, which contribute to the cake’s lofty stature and astoundingly light texture. So much so that we’ve been hearing that folks who swore they’d never do anything paleo swear by this cake and find themselves making it again and again and again. It’s so good, it will even stand in admirably for any birthday cake. And if you’re also craving a paleo chocolate cake recipe, we can help you out there, too.–Renee Schettler Rossi
Paleo Vanilla Cake
- Quick Glance
- 25 M
- 1 H
- One 6-inch (15-cm) cake
- 1/3 cup (65 g) ghee or palm shortening, plus more for the pan
- 1 3/4 cups (175 g) almond flour
- 1/4 cup (30 g) arrowroot flour
- 1/4 teaspoon (1 gram) 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 over low heat, melt the ghee or palm shortening and then set aside to cool slightly. Meanwhile, in a large bowl, whisk together the almond flour, arrowroot flour, and salt until blended.
- 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 mixture 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 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.