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!
Equipment
Ingredients
- 4 pastured eggs
- 1 tsp cream of tartar
- ½ cup whole milk
- 2 tsp vanilla extract
- 1 stick grass-fed butter room temp
- ½ cup organic cane sugar
- 1 cup Otto's Cassava Flour
- ½ tsp sea salt
- ½ tsp baking soda
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.
- 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.
