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
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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.