Get the Recipe: Cassava Flour Vanilla Cake (Nut Free, Paleo)
This easy Cassava Flour Vanilla Cake is moist, fluffy and incredibly delicious. This one bowl sheet cake comes together quickly and easily. It is great for birthdays, celebrations, holidays, and rainy days!
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.
Calories: 132kcal, Carbohydrates: 27g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 238mg, Potassium: 36mg, Fiber: 1g, Sugar: 13g, Vitamin A: 75IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 1mg