Cashew Free Paleo Almond Flour Vanilla Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.5(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the cake
- 3 cups blanched almond flour
- ¼ cup tapioca starch
- 1 tsp baking soda
- ½ tsp fine sea salt
- 4 large eggs, room temperature
- ½ cup maple syrup
- ⅓ cup coconut oil, melted and cooled
- ¼ cup full-fat coconut milk
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
For the frosting
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- 1
The night before baking, place 2 cans of full-fat coconut milk in the refrigerator upright — the cream will separate and solidify at the top, which is needed for the frosting.
- 2
When ready to bake, preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with coconut oil, line the bottoms with parchment paper rounds, and grease the parchment.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!