One-Bowl Classic Yellow Cake
- 4 whole 4 whole 4 whole Eggs
- 0.25 cup 0.25 cup 0.25 cup Coconut Oil, Organic
- 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 Stevia, Granulated
- 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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About This RecipeCakes Dairy Free FODMAP Free Nightshade Free Pescetarian Shellfish Free
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Is 1/2 cup Stevia right??!!
Hi Mom2One! I am the original recipe creator. 1/2 cup *granulated* stevia is correct. Do not use liquid stevia for this recipe! You can also sub in coconut sugar for the granulated stevia, if you prefer.
Thank you so much for your reply! Would granulated maple sugar work? I’m hoping to make this cake for my son’s birthday this weekend. 🙂
Hi! If you want to use granulated maple sugar (or coconut sugar), I’d recommend using this recipe instead: https://acleanbake.com/paleo-vanilla-layer-cake-with-strawberry-frosting/ Stevia works differently in recipes than maple sugar does, and I’m not sure the recipe above would work well with a 1:1 sub. But the recipe I linked is formulated for coconut sugar and that can be swapped out 1:1 for granulated maple sugar! Let me know if you have any other q’s and happy birthday to your son!!
What is the texture like for this cake? I am looking for a cake recipe that has a light n fluffy texture and yet firm enough to frost. Pls help, thanks.