Rye Free Paleo Almond Flour Vanilla Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Rye Free Paleo Almond Flour Vanilla Cake

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Ingredients

12 servings

For the cake

3 cups blanched almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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.

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