Delicious and Moist Grain-Free Yellow Cake

Making a cake that tastes good, is grain-free, and that does not have the consistency hardtack was a serious challenge! I tried many, many different recipes until I finally came up with this version of grain-free yellow cake. It's a winner. Every kid gave it a thumbs up!
Delicious and Moist Grain-Free Yellow Cake | Real Food RN

Ah kid parties, typically a sugar fest filled with a blur of kids running around the party scene. We have hosted many of them. Every year I make a healthy spread that’s filled with vegetables, healthy fat, and high-quality meat. The kids don’t object because there is always the promise of cake at the end of the meal. So that means I have to deliver! That cake has to not only look appealing, but it has to taste good too. This grain-free yellow cake definitely delivers!

Making a cake that tastes good, is grain-free, and that does not have the consistency hardtack was a serious challenge! I tried many, many different recipes until I finally came up with this version of grain-free yellow cake. It’s a winner. Every kid gave it a thumbs up! #momwin

Delicious and Moist Grain-Free Yellow Cake | Real Food RN
Yield: Make 2 round cakes

Grain-Free Yellow Cake

Making a cake that tastes good, is grain-free, and that does not have the consistency hardtack was a serious challenge! I tried many, many different recipes until I finally came up with this version of grain-free yellow cake. It's a winner. Every kid gave it a thumbs up!

Ingredients

Instructions

1. Preheat the oven to 350°F.

2. Grease two easy-release round cake pans with coconut oil and dust with a little cassava flour.

3. Separate eggs.

4. In a mixer, whip egg whites and cream of tartar until stiff peaks form (like a meringue). Set aside.

5. Combine egg yolks, milk, and vanilla in another bowl and whisk to combine. Set aside.

6. Cream butter and sugar in your mixer.

7. Add in the egg mixture and mix until combined.

8. In another bowl, combine flour, baking soda, and sea salt.

9. Now, add the flour mixture to the egg and butter mixture in your mixer. Slowly add the flour 1/4 cup at a time, or you will have a four dust cloud in your kitchen. Lesson learned!

10. Scrape down the sides with a spatula as you work.

11. Mix until creamy, do not over mix.

12. Fold in the egg whites.

13. Pour batter into prepared pans.

14. Bake for 30 minutes, or until a toothpick inserted comes out clean.

Underside view

15. Frost as you would like. I love to put cream cheese frosting between the layers and then frost the entire cake with my Paleo frosting recipe.

My son pulled the legs off Ana, so she became a cake topper!

16. I made 6 layers for the party. Two cakes in total. Sixteen happy kids! #winning

17. Makes two round cakes.

18. Store in the fridge and it lasts about 3 days.

Notes

Make your own homemade cream cheese frosting here.

Or. use this delicious Paleo frosting here.

Or, sugar-free frosting here.

P.S. If you want to find the best gluten-free items online (best prices around, believe me, I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!

CLICK HERE to Pin this Recipe

Delicious and Moist Grain-Free Yellow Cake | Real Food RN
Order supplements through my Fullscript store.

More to Love

Cheeseburger Meatloaf

Cheeseburger Meatloaf

This delicious cheesy meatloaf is a great way to sneak extra veggies and more protein into your family's meals. It's…
Keto Garlic Tomato Chicken Salad

Keto Garlic Tomato Chicken Salad

This delicious chicken salad is sweet and tangy with bold flavors. It’s easy to throw together for a quick lunch…
Grain-Free Coffee Walnut Brownies

Grain-Free Coffee Walnut Brownies

If you love chocolate, nuts, and coffee, then these rich, decadent grain-free brownies are the perfect treat for you. Plus,…

20 Replies to “Delicious and Moist Grain-Free Yellow Cake”

  1. Kate,
    What a beautiful cake! I am not familiar with Otto’s so I wanted to ask if it is a “true” Cassava flour (just the root) versus a tapioca starch (just the starch from the root)? We use Tapioca in a lot of recipes combined with other flours so I am familiar with it, however I have not baked with a true Cassava flour before. We love your posts! TIA 🙂

    1. Hey Robin,
      Yep, it is true cassava flour. Not just the tapioca starch. So it can be subbed 1:1 in recipes! It is amazing! When I order it, I buy 10 pound bags. Thats how much we love it! 🙂

  2. Your recipe says one stick of butter which usually means 1/2 a cup but you link to Kerrygold butter which is twice that much in a “stick”. I want to make sure I use the right amount of butter in this recipe.

    1. Yep I just use one stick. I linked to the butter so people would know where they could find grass fed butter if its not in their local grocer 🙂

        1. I was verifying that “1 stick grass-fed butter” was equal to 1/2 cup of butter. I assumed it was and made the cake. I was surprised at how thin the cakes ended up but I was using it for an ice cream cake so they still worked well. The cake itself was delicious. My son wanted an ice cream cake with vanilla cake, strawberry ice cream, and chocolate ganache – it turned out awesome and we all loved this cake recipe. Now I just need to figure out how to make it into a chocolate cake for another son’s birthday.

  3. Hi there. This look delicious. I’m just wondering how many grams is in your “stick” of butter? 🙂 Thanks

  4. I’m thinking of trying this with almond flour. Wish I could use the cassava as the recipe states, but can’t. It looks so good that I think it will be worth a try. What do you think, Kate?

    1. You can try it with almond flour, but it will be much more dense. You could cut it a bit with something lighter like coconut flour or arrowroot?

  5. Any ideas from the readers who have tried this if coconut milk might work in place of regular milk? This looks great!

  6. I substituted full fat canned coconut milk for milk and coconut oil for butter and this recipe did not work for me. The cake came out so thin, like one very thin layer. So maybe don’t sub the milk or butter.

  7. Further comment is the cake actually tasted really great, so my advice is to double the recipe if you are doing coconut oil and coconut milk, since my cake didn’t rise and was flat, it needed an another layer. I ended up cutting the thin cake in half, and then splitting each piece to do a four layer, half cake, which worked out for my small group. The half cake was a hit. It is spongy but also like a pound cake.

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe

5 ways to get yourself on a healthy path, today.

This FREE ebook offers 5 quick tips to getting on a road to health, today. Inside, you will find valuable resources to help and inspire you along the way.

Get your FREE copy of this great resource now!

    By submitting your email for this ebook, you also agree to be signed up for the Real Food RN newsletter and other Real Food RN emails. Your information is never sold or given away by Real Food RN.