If you’ve been searching for a delightful, wholesome dessert that fits perfectly into a nut free and paleo lifestyle, this Cassava Flour Vanilla Cake (Nut Free, Paleo) Recipe is exactly what you need. It marries simple, natural ingredients like cassava flour and coconut milk to create a tender, moist vanilla cake that’s full of flavor without relying on refined flours or nuts. Each bite offers that perfect balance of sweet, creamy, and subtly tropical notes, making it a true crowd-pleaser whether you’re serving it for a special occasion or just craving a comforting treat.
Ingredients You’ll Need
Getting started with this Cassava Flour Vanilla Cake (Nut Free, Paleo) Recipe means gathering a handful of straightforward but essential ingredients that work in harmony. Each one plays a pivotal role in delivering the iconic texture, flavor, and moistness that make this cake so irresistible.
- Cassava flour: The star of the recipe, bringing a naturally sweet, light crumb perfect for paleo baking.
- Baking powder: Helps the cake rise beautifully, giving it that airy yet moist texture.
- Granulated sugar: Adds sweetness and helps with browning; you can adjust according to your preference.
- Butter (room temperature): Adds richness and tenderness, ensuring every slice melts in your mouth.
- Vanilla extract: Infuses the cake with warm, comforting aroma and depth of flavor.
- Coconut milk: Provides moisture and a subtle tropical note, enhancing the cake’s softness.
- Eggs (room temperature): The binding agent that brings structure and fluffiness to the cake.
- Frosting: Optional but highly recommended; around 1 to 1 ½ cups adds the perfect finishing touch.
How to Make Cassava Flour Vanilla Cake (Nut Free, Paleo) Recipe
Step 1: Preheat and Prepare Your Pan
Begin by setting your oven to 350 degrees Fahrenheit. This ensures it reaches the ideal baking temperature by the time you’re ready to slide your cake in. Generously spray a 9 by 13 inch baking pan with nonstick spray to prevent sticking without adding extra flour or mess.
Step 2: Combine the Dry Ingredients
In a large mixing bowl or stand mixer, sift together the cassava flour, baking powder, and sugar. Sifting not only removes lumps but also helps incorporate air, which will contribute to a lighter cake texture. This step guarantees your cake will rise evenly.
Step 3: Add the Butter, Vanilla, and Coconut Milk
Next, add the butter, vanilla extract, and coconut milk to your dry ingredients. Stir or mix these together until you have a uniform mixture. The butter should be soft enough to blend smoothly, and the coconut milk adds vital moisture while locking in subtle flavor nuances.
Step 4: Incorporate the Eggs One at a Time
Now for the eggs! Adding them one by one helps to evenly distribute the proteins and fats, which contribute to both the structure and richness of the cake. Keep stirring until your batter becomes smooth but remains slightly thick – this is the perfect consistency for a tender crumb.
Step 5: Pour and Spread the Batter Evenly
Transfer your luscious batter into the prepared baking pan, spreading it out into an even layer. Getting this right helps ensure the cake cooks uniformly, avoiding any dry or gooey spots.
Step 6: Bake Until Golden and Set
Bake the cake for 27 to 32 minutes. The exact time depends on your oven, so keep an eye out. A toothpick inserted into the center should come out clean or with just a few moist crumbs clinging to it. This signals that your cake is perfectly baked.
Step 7: Cool Before Frosting
Once out of the oven, let the cake cool completely in the pan. This step prevents the frosting from melting and sliding off, and it also helps the cake’s texture to settle into its ideal tender state.
Step 8: Frost and Serve
Finally, spread your chosen frosting evenly over the cooled cake. Whether you prefer a coconut cream frosting or a dairy-free buttercream, this finishing touch elevates the cake to dessert perfection. Slice into generous pieces and enjoy!
How to Serve Cassava Flour Vanilla Cake (Nut Free, Paleo) Recipe
Garnishes
To make your Cassava Flour Vanilla Cake (Nut Free, Paleo) Recipe even more captivating, consider garnishing with fresh berries or a sprinkle of toasted coconut flakes. These add natural sweetness and a bit of texture contrast, making every slice feel special and vibrant.
Side Dishes
This vanilla cake pairs wonderfully with a side of lightly whipped coconut cream or a bowl of fresh fruit salad. The clean, fresh flavors of the sides complement the cake’s gentle sweetness and creamy frosting perfectly, providing a balanced and satisfying dessert experience.
Creative Ways to Present
Why not jazz up your serving presentation? Try layering the cake with sliced strawberries and coconut cream for an elegant trifle, or cut into petite squares and serve on decorative cupcake liners for easy grabbing at parties. Presentation can be just as fun as the baking!
Make Ahead and Storage
Storing Leftovers
If you have any cake left over, store it in an airtight container at room temperature for up to two days. Keeping it covered helps preserve moisture and prevents it from drying out—a must for cassava flour cakes which can lose softness if exposed to air.
Freezing
To freeze your Cassava Flour Vanilla Cake (Nut Free, Paleo) Recipe, wrap it tightly in plastic wrap and place it in a freezer-safe container or ziplock bag. It freezes well for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
When reheating slices, a quick 15-second zap in the microwave can restore that fresh-baked warmth. Avoid overheating to prevent drying out – warm is enough to bring back the cake’s tender texture and enhance the flavors.
FAQs
Is cassava flour gluten free?
Yes, cassava flour is naturally gluten free, making it an excellent alternative for those with gluten sensitivities or celiac disease, which is why it’s perfect in this Cassava Flour Vanilla Cake (Nut Free, Paleo) Recipe.
Can I substitute coconut milk with another dairy-free milk?
Absolutely! While coconut milk gives a subtle richness, you can use almond milk or oat milk if you prefer. Just keep in mind that the texture and slight flavor notes might vary slightly.
Is this cake suitable for a paleo diet?
Yes, this recipe is specially crafted to be paleo-friendly, using cassava flour and natural sweeteners without grains or processed ingredients, making it a fantastic dessert option for paleo eaters.
Can I make this cake nut free?
This Cassava Flour Vanilla Cake (Nut Free, Paleo) Recipe is naturally nut free as it doesn’t include any nut-based ingredients, so it’s perfect for those with nut allergies.
How moist is this cake compared to traditional flour cakes?
This cake is exceptionally moist thanks to the coconut milk and butter, and cassava flour’s unique texture provides a tender crumb that feels just as satisfying as a classic cake while fitting paleo and nut free guidelines.
Final Thoughts
If you’re ready to delight your taste buds with a cake that’s as wholesome as it is delicious, I can’t recommend this Cassava Flour Vanilla Cake (Nut Free, Paleo) Recipe enough. It’s a fantastic way to enjoy a classic vanilla cake without compromising on dietary needs or flavor. Trust me, once you try this, it just might become your new go-to for celebrations and everyday sweetness alike!
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Cassava Flour Vanilla Cake (Nut Free, Paleo) Recipe
- Total Time: 40 minutes
- Yield: 18 servings
- Diet: Gluten Free
Description
This Cassava Flour Vanilla Cake is a delicious nut-free and paleo-friendly dessert made with cassava flour, coconut milk, and natural ingredients, offering a moist and flavorful vanilla treat perfect for gatherings and special occasions.
Ingredients
Cake Ingredients
- 2 ⅔ cups cassava flour
- 1 tbsp baking powder
- 1 cup granulated sugar (can substitute with coconut sugar for paleo compliance)
- 1 cup butter (room temperature)
- 3 tsp vanilla extract
- 1 ½ cups coconut milk
- 4 eggs (room temperature)
Frosting
- About 1 to 1 ½ cups frosting of choice (paleo-friendly frosting recommended)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Generously spray a 9 by 13 inch baking pan with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl or stand mixer, sift together the cassava flour, baking powder, and sugar to ensure they are well combined and aerated.
- Add Wet Ingredients: Add the room temperature butter, vanilla extract, and coconut milk to the dry ingredients. Stir thoroughly to combine into a uniform mixture.
- Incorporate Eggs: Add the eggs one at a time to the batter, stirring well after each addition to achieve a smooth but slightly thick batter consistency.
- Prepare for Baking: Spread the cake batter evenly into the greased 9 by 13 inch baking pan, smoothing the top as needed.
- Bake: Bake the cake in the preheated oven for 27 to 32 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully baked.
- Cool: Remove the cake from the oven and allow it to cool completely in the pan before proceeding.
- Frost and Serve: Once the cake has cooled, spread the frosting evenly over the top. Slice into 18 servings and enjoy.
Notes
- Use coconut sugar instead of granulated sugar for a more paleo-approved version.
- Ensure all ingredients, especially eggs and butter, are at room temperature for best batter consistency.
- Check cake doneness by inserting a toothpick into the center; it should come out clean.
- Choose a frosting that complements the paleo diet, such as coconut cream frosting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
