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If you and I were on a coffee date, I'd surprise you with silly quackery and tell you that my favorite birthday cake is yellow. Yellow boxed cake, to be exact. Growing up, my mother asked me what kind of cake she wanted for my birthday, and she always told her that she wanted the yellow cake from the red box. Without frosting. Custard or strawberry filling optional. Chocolate? Oh puh-lease not have it
I was as simple as Jane when it came to candy. Humbly, I admit, not much has changed.
Speaking of birthdays, how many geminis do you know? June is a great month for birthdays in my neck of the woods. Mine was earlier this month, followed by four of my family members and more friends than I have the attention span to count. All the geminis. Much madness. No decisions are ever made.
Anyway, for those of you who have friends or family who love vanilla cake and are on a gluten-free or paleo-free diet, this cake recipe has you covered.
- Gluten free and grain free
- Made with coconut flour and tapioca flour for a light, fluffy texture.
- Refined without sugar and sweetened with honey.
- The dough is made super fast in your blender
While I made this as a sheet cake, it can be made into an 8-9 inch square or round cake if you are looking for thicker pieces. If you like layer cakes, double the recipe and jump into it – this cake is perfect for layering as it holds up very well.
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- Both coconut and tapioca flour are of their own kind, so unfortunately I have no substitution to recommend. The good news is that most grocery stores that have a health food section have both flours.
- Add sparks to make it a funfetti party
- Use pure maple syrup, coconut palm syrup, or agave instead of honey
- Substitute full fat coconut milk for almond milk, just keep in mind that the cake will not be as moist as canned coconut milk.
Stay tuned! I'm going to post a fun dessert recipe on Thursday that uses this cake! Make your shopping list now so you have everything you need!
Tools I used to prepare this recipe:
- Blendtec blender
- Small baking tray
- Parchment paper
Paleo Vanilla Cake
Preparation time: 5 minutes.
Cook time: 40 minutes.
Total time: 45 minutes
Servings: 1 small sheet cake
6 6 large eggs
½ cup pure maple syrup see note *
1 cup canned coconut milk with all the fat or non-dairy milk of choice
1 tablespoon pure vanilla extract
1 teaspoon citron vinegar or lemon juice
2/3 cup + 2 tablespoons coconut flour
1/2 cup tapioca flour
¼ teaspoon baking soda
¼ teaspoon sea salt
Preheat oven to 350 degrees F and line a small 8.5 "x 6.5" baking sheet with parchment paper.
Add all the ingredients for the cake to a blender and mix until completely combined. Pour the cake batter onto the prepared baking sheet and use a rubber spatula to spread it into an even layer.
Bake on the center rack of the oven for 25 to 28 minutes, or until the cake proofs are clean.
Remove from the oven and let the cake rest for at least 5 minutes before cutting into squares and serving.
Serve with fresh berries and a tablespoon of whipped coconut cream.
* You can use any liquid sweetener you want, including honey, agave, and coconut palm syrup. To keep this recipe low on FODMAP, avoid using honey.