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

18 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!

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