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
Step 1
First, preheat oven to 350 degrees Fahrenheit. Generously spray a 9 by 13 inch baking pan with nonstick spray.
Step 2
Sift together cassava flour, baking powder, and sugar in a large mixing bowl.
Step 3
Then, add in butter, vanilla extract and coconut milk.
Step 4
Add in eggs one at a time. Mix until a smooth and slightly thick batter is achieved.
Step 5
Spread batter into an even layer in greased baking pan.
Step 6
Bake for 27 to 32 minutes or until a toothpick inserted comes out clean.
Step 7
Remove from oven. Cool cake completely before frosting.
Step 8
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.
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)
Ingredients
- 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
Instructions
- 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!
Notes
- 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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38 Comments on “Cassava Flour Vanilla Cake (Nut Free, Paleo)”
I used avocado oil (a top quality one hard to get – its yellow green and smells like avocado NOT fishy- instead of butter and the cake turned out so soft. not sure what it will be like after being in the fridge though. in the USA you can get AVA JANE brand. In Australia cherry Creek Estate. Maybe EU has one as well but you will need to search. Seed oils are toxic, so stay away from them!! Avocado has a high heating point and is a healthy fat.
This was delicious
Yes this cake is super dense. I am going to replace the BP for baking soda as others have stated in the comments and try again.
Is there a butter replacement? Can we use coconut oil instead of butter? Thanks!
Hi Tiffany! Room temperature coconut oil should work fine. Just be sure to use a stand mixer. Do not mix by hand. Enjoy!
For the coconut milk, can I use oat milk? I don’t want to use the carton version since there are additional additives. Thanks for the recipe and the help! 🙂
Yes, you can use oat milk! Enjoy.
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!
I need egg free alternative…. Have you tried avocado, tapioca flour, or applesauce?
I haven’t tried making this egg free, but my favorite egg replacement is unsweetened applesauce. As a rule of thumb, I replace each egg with 1/4 cup applesauce.