Cassava Flour Vanilla Cake (Nut Free, Paleo)
This Cassava Flour Cake is fluffy, soft, and has the best texture. This easy and healthy one bowl cake is great for any occasion. Perfect for birthdays, holidays, and Sunday afternoons. This nut free cake is made with healthy ingredients, but tastes like a classic vanilla cake!
Look at that moist and fluffy texture!
Why You’ll Love This Cake
- This cassava flour cake is incredibly easy to make.
- Only one mixing bowl required.
- This nut free cake has the texture of a traditional vanilla cake.
- It is made with wholesome and healthy ingredients.
- This Paleo sheet cake is made without baking powder and without xantham gum.
- It is great for many different occasions!
- This grain free vanilla cake is great for those with allergies.
- Check out these Gluten Free Dairy Free Cupcakes for another fun option!
- It is Paleo friendly, Grain Free, Gluten Free, and Nut Free!
Baking with Cassava Flour
Cassava flour is a great Paleo, grain free and gluten free flour. It very closely resembles traditional wheat flour. In addition, this flour is made from the root vegetable yuca, making it much healthier than white flour.
Cassava flour is great in many baked goods! These Cassava Flour Brownies, Cassava Flour Cookies, Cassava Flour Pancakes and Cassava Flour Waffles are great ideas.
Check out this Cassava Flour: Everything You Need to Know guide for more helpful tips!
How To Make
First, preheat oven to 350 degrees Fahrenheit. Generously spray a 9 by 13 inch baking pan with nonstick spray.
Sift together cassava flour, baking powder, and sugar in a large mixing bowl.
Then, add in butter, vanilla extract and coconut milk.
Add in eggs one at a time. Mix until a smooth and slightly thick batter is achieved.
Spread batter into an even layer in greased baking pan.
Bake for 27 to 32 minutes or until a toothpick inserted comes out clean.
Remove from oven. Cool cake completely before frosting.
Finally, slice and serve!
Expert Tips & Tricks
For a whiter cake, use granulated white sugar. Use coconut sugar for Paleo.
Use room temperature butter and room temperature eggs for best results. This allows the batter to mix together more smoothly.
The cake batter is slightly thicker than traditional cake batter.
Pour cake batter into one even layer in baking pan. This ensures even baking.
Bake until a toothpick inserted comes out clean. Do not bake too long!
Wait until cake has cooled COMPLETELY before frosting.
Since this is a vanilla cake, any frosting flavor works! I used my homemade Vegan vanilla frosting for this recipe.
My favorite store bought frosting is Simple Mills Vanilla. It is artificial free and made with coconut oil. Highly recommend!
Frequently Asked Questions
Yes, cassava flour is a great flour for baking cake!
Cassava flour acts like wheat flour in baking. It has a slight cinnamon spice flavor to it.
A sheet cake is a cake that is baked in a 9 by 13 inch pan. It is all one layer!
Any frosting works well!
No, I do not recommend making this cake egg free.
This cake has a slight cinnamon spice flavor. The texture is moist and fluffy.
This cake is best consumed as soon as it has cooled from baking. It is still fresh for about 48 hours, but safe to eat within 4 days. I suggest frosting it when you’re ready to eat it.
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If you make this recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!
Get the Recipe: Cassava Flour Vanilla Cake (Nut Free, Paleo)
- 2 ⅔ cups cassava flour
- 1 tbsp baking powder
- 1 cup granulated sugar, see note
- 1 cup butter, room temperature
- 3 tsp vanilla extract
- 1 ½ cups coconut milk, see note
- 4 eggs, room temperature
- frosting, about 1 to 1 ½ cups
- First, preheat oven to 350 degrees Fahrenheit. Generously spray a 9 by 13 inch baking pan with nonstick spray.
- In a large mixing bowl or stand mixer, sift together cassava flour, baking powder, and sugar.
- Then add butter, vanilla extract and coconut milk to bowl. Stir to combine.
- Add in eggs one at a time. Stir until a smooth but slightly thick batter is achieved.
- Spread cake batter into an even layer in greased baking pan.
- Bake for 27 to 32 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove cake from oven.
- Finally, allow cake to cool completely before frosting. Once frosted, slice and serve!
- To achieve a whiter cake, use white sugar. For Paleo, use coconut sugar.
- Use coconut milk from a carton. Canned coconut milk will be too creamy for this cake.
- See my recipe for Vegan Vanilla frosting.
- The cake batter is slightly thicker than traditional cake batter. See photos above for texture.
- Bake until a toothpick inserted comes out clean. Do not over bake!
- Cool cake FULLY before frosting! Trying to frost a warm cake will lead to melted frosting.
- Store leftovers in the fridge for up to 4 days.
- Nutritional values are calculated without frosting.
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29 Comments on “Cassava Flour Vanilla Cake (Nut Free, Paleo)”
Excellent texture and taste for a gluten-free cake. I was blown away by how similar this cake texture was to a traditional cake. The taste was like a very mellow spice cake. I made a cream cheese frosting for topping and it was delicious. This worked well for 2 round 9″ cake pans at 30 minutes. Will definitely make this again, maybe with some added spices. Thank you for yet another delicious recipe!
I am so excited to hear this! Thank you for the glowing recommendation!
A note on baking powder. I replaced 1 tbsp baking powder with 3/4 tsp of baking soda and 1.5 tsp of apple cider vinegar. It was good.
How would I adjust the recipe for an 11×15 cake pan?
Hi Yasmin! My best guess would be to multiply the recipe by 1.5 times. That should give you enough cake batter for the larger 11×15 pan. Enjoy!
Hi Addison, I would love to try the recipe but would you tell me the cup that you use holds how many grams of cassava flour, coconut milk, butter and sugar? I am planning to do the recipe very soon substituting sugar for sweetener. Anyway, thanks for your prompt reply and thanks for the recipes as well.
Hi Vanessa! I just updated this post to contain metric measurements. Just click “Metric” right above the “Print Recipe” button. Enjoy!
I am on an elimination diet and can’t have eggs and dairy. My birthday is Monday and my family wants to make a cake. What could they sub for the eggs and butter? Chia eggs? Coconut oil?
Hi Ellen! Happy early birthday. Unfortunately I don’t think this recipe will work with that many substitutions. You could try chia eggs and coconut oil, but I’m afraid the batter will be too wet. Please let me know if you do decide to give it a try!
I think I did something wrong but I triple checked my measurements and mine was not thick at all in fact it was so soupy I added an extra cup of flour. It’s in the oven now
Hmm which brand of cassava flour did you use? Please let me know how it comes out!
I used Bobs Red mill TAPIOCA flour!!! ♀️ I read they were interchangeable but apparently not! Now I want to try again with cassava. I really wanted it to work. I couldn’t even cut through it! It was like a mattress.
Definitely making these again, soooo delicious. Every single oiece disaooeared from the serving dish. I need to make more now. Thank you so much for all you do here!
Hi Sarah! I am sorry to hear that. Tapioca flour and cassava flour are vastly different. I am not sure where you read that they are interchangeable. Tapioca flour is very similar to cornstarch, so I can imagine this cake didn’t turn out. Please let me know if you try with cassava flour!
I’m about to try again with the correct flour!! Lol
Hello! My baby has a wheat allergy so I’m considering using this for his smash cake. Cassava flour is one of the grain alternatives he eats without any reactions.
I have never given him coconut so I’m nervous about it as it could be an allergen. Would cow’s milk work instead?
The cake came out beautiful, and tastes great. Can butter be replaced with coconut oil?
Is there a way to share a picture of my cake?
I am so glad to hear that! I do not have the ability to have your pictures. I appreciate your thought though!
Could one use this cake recipe and make it into a pudding cake? Simply Delish makes amazing healthy pudding and was curious if one could incorporate some of their banana pudding into this.
Hi Rodney! I am not familiar with pudding cakes so I can’t recommend it. Please let me know if you give it a try!
Hi Addison. Just wondering about the comment by Zoe regarding using baking powder in place of the baking soda? I wanted to make the cake today and wondered about that. Thank you!
Hi Laura! Yes, the 1 tbsp baking powder can be used in place of the baking soda. Hope you love this!
Is it necessary to use coconut milk? We don’t care for the taste and use almond or dairy milk. Thanks.
Almond or dairy milk work well! Enjoy.
Thanks. Can’t wait to make this for my allergic-to-everything daughter’s birthday!
This recipe is perfect, if you exchange the 3 teaspoons of baking soda for 1 tablespoon of baking powder. Baking soda needs acid in order to make it rise. If made as is, you will have very tangy, dense poundcake.
Thank you, Zoe! I will test this recipe again and make any changes!
Thanks so much for the lessons
You are welcome! Hope you enjoy this cake.