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Grain-free Vanilla Cake

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 1 8" cake round
Author Alexa Lehr

Ingredients

  • 1 1/2 cups + 2 T. cassava flour
  • 1/2 cup organic cane sugar
  • 1/2 cup maple sugar or more cane sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 large pasture-raised, organic eggs room temp
  • 3/4 cup avocado oil
  • 3/4 cup dairy-free yogurt
  • 2 tsp. vanilla extract

Instructions

  • Preheat the oven to 325°F. Lightly spread some coconut oil on the sides of one 8" circular cake pan. Cut some parchment paper to fit in the bottom of the pan.
  • In a large bowl, whisk together the dry ingredients: cassava flour, cane sugar, maple sugar, baking powder, baking soda, and salt.
  • Add the eggs, oil, yogurt, and vanilla extract. Stir until the batter is smooth and no lumps remain. The batter should seem thick but still pourable.
  • Pour the batter into the cake pan and spread out the top evenly.
  • Bake for 50-55 minutes. The cake should bounce back when lightly pressed and the center should be nicely domed. NOTE: As the cake cools, it will settle and become more flat. This is normal for baking grain-free cakes and the texture should still be moist and soft.
  • Cool for 10 minutes before removing the cake from the cake pan. Let the cake cool completely before decorating.
  • This cake is best enjoyed within 1-2 days of beging baked. Store leftovers in airtight container at room temperature. Leftover can also be frozen for later.