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’ll 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.–Jenni Hulet
Paleo Vanilla Cake
Ingredients
- 1/3 cup ghee or palm shortening, plus more for the pan
- 1 3/4 cups almond flour*
- 1/4 cup arrowroot flour
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup maple syrup or honey
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon baking soda
Instructions
- 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.
- 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.
- 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.
- Add the egg yolk mixture to the large bowl with the flour mixture and whisk till the batter is smooth and no lumps remain.
- 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.
- 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.
- 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.
Notes
*What’s the difference between almond flour and almond meal?
Both are made from ground almonds and can sometimes be interchanged in recipes, so how much difference is there? Almond flour is made from blanched almonds, with skins removed, and has been quite finely ground. On the other hand, almond meal is (typically) ground with the skins still on and has a coarser grind. They both work well in baking but almond flour is preferred for cakes because it’s lighter in texture and gives you a loftier rise.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This paleo vanilla cake was delicious. It was fragrant, nutty, and amazingly moist. Whereas normally cakes made without wheat flour are very heavy, the almond flour and arrowroot flour produce a slightly dense but very moist cake. The beaten egg whites definitely contributed to the lighter texture of the cake.
I used palm shortening and honey. I think the cake would lend itself to lemon curd, chocolate glaze, or any sweetened fruit. I served it with sliced strawberries and softly whipped cream. [Editor’s Note: Of course, some of these toppings aren’t paleo, but those of you who do keep paleo know who are you and what to do.]
This paleo vanilla cake is fantastic. It was actually easy to make. The last-minute addition of baking soda really does create a lighter texture.
Would I make this cake again? Yes. As a personal preference, I avoid things that are labeled paleo unless I need to make something for work. But I would definitely make this again. I might try using baking powder instead of baking soda because it tends to give baked goods a more gentle rise. I’m a little unhappy about the arrowroot flour as itʻs expensive.
What an amazing and delicious recipe. How much should I make if I want to fill four 8-inch .75 deep pans? Would making twice as much will be enough? And how long should I bake it?
Thanks.
Baking can get a little tricky when you double ingredients, Ariana. We’d suggest you make two separate batches of the cake batter. We can’t tell you exactly how long to cook it, but the baking time will be a little shorter, so keep a close eye on the cakes and check for doneness with a tester or toothpick. Do let us know how it turns out!
Omg, what a fantastic cake! I topped it with keto buttercream and coconut flakes. Delicious, loved it! I substitute the arrowroot flour for cornstarch (a bit less than 1/4 cup), it worked. My cake came out moist. So good!
Thank you!
You’re so very welcome, Vanessa! Love hearing this. And love the way you topped your cake. So happy you love it!
Can I use this recipe for cupcakes? How many does it yield? How do I adjust the baking time? Pls help! Thanks
Can I freeze the cake 1 week ahead of time before the event?
Great questions, Connie. We’ve never tried making these as cupcakes, but some of our readers have done so with great success. You’ll probably need to reduce the cooking time to 18 to 20 minutes, and definitely check for doneness with a skewer. Since this makes a smaller-than-average cake, you may only get 9 or 10 cupcakes from a single recipe. We haven’t tried freezing it, but cakes generally freeze well. Just make sure it’s fully cooled, wrap tightly in plastic wrap before freezing and be sure to thaw it in the fridge or countertop overnight before using. Let us know how it turns out!