One-Bowl Classic Yellow Cake

prep:12 minutes
cook:25 minutes
Difficulty
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Show nutritional information
  • Serves: 6-8
  • Calories: 260
  • Total Fat: 23g
  • Total Carbohydrate: 9g
  • Protein: 6g
The classic yellow layer cake that makes every birthday special has been made over to make it gluten free, and paleo.

Serves: 6-8

Serves: 6-8decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350F. Liberally grease or spray two 6" round cake pans and set them aside.
  2. In a large mixing bowl, use a hand mixer fitted with the beater attachments to beat the eggs until frothy. Beat in the oil, then add the vanilla, vinegar and milk and mix until combined.
  3. Add the salt, baking soda and tapioca flour and mix until combined.
  4. Mix in the granulated sweetener, then add the almond flour and beat until the batter is smooth and no lumps remain.
  5. Divide the batter between the two prepared baking pans.
  6. Bake for 20-25 minutes, until the tops of the cakes are lightly golden and firm to the touch.
  7. Remove from the oven and allow to cool in the pans for 10-15 minutes or until the cake begins to pull away from the sides of the pan. Turn onto a wire rack to cool completely.
  8. Finish using homemade dairy free chocolate frosting (recipe link in notes below) or your frosting of choice. You\'ll need about 2 cups of frosting, give or take. You can also garnish with dark chocolate chips, if desired.

Notes

For serving, you'll also want to make a batch of chocolate frosting ( recipe here --> http://acleanbake.com/dairy-free-chocolate-frosting/) and some dark chocolate chips, sprinkles, or other decorations. Store leftovers in an airtight container at room temperature for up to 3 days. Layers may be made in advance and kept frozen, wrapped very tightly in plastic, until ready to use. Bring to room temperature and frost immediately before serving. Yield: Two 6" layers. To make a single layer cake, use the recipe in a (well greased) 9" round cake pan. You will have to increase the baking time slightly. For a double-layer 9" cake, double the recipe and split the batter between two (well greased) 9" round cake pans.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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