One-Bowl Classic Yellow Cake
- 4 whole 4 whole 4 whole Eggs
- 0.25 cup 0.25 cup 0.25 cup Organic Coconut Oil
- 1 Tbsp 1 Tbsp 1 Tbsp Pure Vanilla Extract
- 1 tsp 1 tsp 1 tsp Apple Cider Vinegar
- 0.25 cup 0.25 cup 0.25 cup Almond Milk, or milk of choice
- 0.25 tsp 0.25 tsp 0.25 tsp Sea Salt
- 1 tsp 1 tsp 1 tsp Baking Soda
- 2 Tbsp 2 Tbsp 2 Tbsp Tapioca Starch
- 0.5 cup 0.5 cup 0.5 cup Granulated Stevia
- 1.5 cup 1.5 cup 1.5 cup Blanched Almond Flour
- Preheat the oven to 350F. Liberally grease or spray two 6" round cake pans and set them aside.
- 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.
- Add the salt, baking soda and tapioca flour and mix until combined.
- Mix in the granulated sweetener, then add the almond flour and beat until the batter is smooth and no lumps remain.
- Divide the batter between the two prepared baking pans.
- Bake for 20-25 minutes, until the tops of the cakes are lightly golden and firm to the touch.
- 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.
- 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.
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.
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