Vanilla Almond Flour Yellow Cake Recipe

This Vanilla Almond Flour Yellow Cake is a dreamy, gluten-free delight that’s as tender as it is flavorful. With its moist, velvety crumb and subtle nutty undertones, every bite feels indulgent yet wholesome.

The rich vanilla aroma fills your kitchen, promising a treat that’s perfect for any occasion. Ready in just over an hour, it’s a fuss-free recipe that delivers big on taste and texture.

Light, airy, and subtly sweet, this cake is a crowd-pleaser that’s both satisfying and nourishing. The almond flour adds a delicate richness, while the golden hue makes it as beautiful as it is delicious. Whether for a celebration or a cozy afternoon, this cake is sure to impress. In just 35 minutes of baking, you’ll have a dessert that feels like a warm hug.

Essential Ingredients for Vanilla Almond Flour Yellow Cake

• 5 large egg whites (at room temperature)
• 1 whole egg (at room temperature)
• 1 cup (8 fl oz/240 ml) whole milk
• 2 ¼ teaspoons pure vanilla extract
• 3 cups (12 oz/340 g) Almond Flour Baking Mix
• 2 cups (16 oz/450 g) granulated sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (6 oz/170 g) unsalted butter (cold and diced)
• 1 recipe Vanilla Buttercream Frosting
• Sprinkles (for decorating)

Step-by-Step Baking Instructions

1. Preheat Oven: Heat your oven to 350°F (180°C). Butter and line three 6-inch cake pans with parchment paper.
2. Prepare Wet Ingredients: In a large jug, whisk together the egg whites, whole egg, milk, and vanilla extract. Set aside.
3. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the Almond Flour Baking Mix, sugar, baking powder, and salt. Mix at low speed for 1 minute.
4. Add Butter: Add the cold, diced butter to the dry ingredients. Continue mixing on low until the mixture reaches a fine, crumbly texture.
5. Combine Wet and Dry Ingredients: Turn the mixer to medium speed. Gradually add the liquid mixture in two increments, scraping the sides and bottom of the bowl before and after each batch, until fully blended.
6. Bake: Divide the batter evenly into the prepared pans. Bake for 25-35 minutes, or until a cake tester inserted in the center comes out clean or with a few crumbs attached.
7. Cool: Let the cakes cool in the pans for 20 minutes. Then transfer them to wire racks to cool completely.
8. Assemble the Cake: If the cake layers are domed, use a serrated knife to cut flat, even tops. Place the bottom layer on a serving plate or cake turntable. Spread about ½ cup of buttercream frosting on top with a small offset spatula. Gently place the second cake layer face down on top. Repeat with frosting and the third layer.
9. Crumb Coat: Apply a thin layer of frosting over the entire cake. Chill until the frosting is set, about 30 minutes.
10. Final Frosting: Remove from the refrigerator and apply a thick, final layer of frosting over the crumb coat. Decorate all over with sprinkles.
11. Storage Tip: Store the cake at room temperature for up to 1 day, or refrigerate, well covered, for up to 3 days. Before serving, let it rest at room temperature for 30 minutes. Enjoy!

Creative Topping and Frosting Ideas

While this cake is delicious with classic vanilla buttercream, you can mix it up! Try a cream cheese frosting for a tangy twist or a chocolate ganache drizzle for a decadent touch. Fresh berries or a dusting of powdered sugar also make elegant, simple toppings.

Perfect Pairings for Serving

This vanilla almond flour cake pairs beautifully with a cup of hot tea or coffee. For a dessert spread, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. It’s also a great base for seasonal fruit compotes or caramel sauce.

Storage and Serving Tips

Store the cake at room temperature for up to 1 day or refrigerate for up to 3 days in an airtight container. Before serving, let it sit at room temperature for 30 minutes to soften the frosting. For longer storage, wrap individual slices in plastic wrap and freeze for up to 1 month.

Time-Saving Hacks

To save time, prepare the buttercream frosting a day ahead and store it in the fridge. You can also bake the cake layers in advance and freeze them, wrapped tightly in plastic wrap, for up to 2 weeks. Thaw at room temperature before assembling.

Common Questions Answered

Can I use regular flour instead of almond flour? No, almond flour is essential for this recipe’s texture and flavor. Can I make this cake dairy-free? Yes, substitute the butter with vegan butter and use a non-dairy milk like almond or oat milk. For egg-free options, try a flax egg substitute, though the texture may vary slightly.

Vanilla Almond Flour Yellow Cake Recipe

Shaziya

This Vanilla Almond Flour Yellow Cake is a dreamy, gluten-free delight that’s as tender as it is flavorful. In just 35 minutes of baking, you’ll have a dessert that feels like a warm hug.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 minute min

Servings 8 people

Ingredients

  

1x2x3x

• 5 large egg whites at room temperature
• 1 whole egg at room temperature
• 1 cup whole milk (8 fl oz/240 ml)
• 2 ¼ teaspoons pure vanilla extract
• 3 cups Almond Flour Baking Mix (12 oz/340 g)
• 2 cups granulated sugar (16 oz/450 g)
• 4 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter cold and diced (6 oz/170 g)
• 1 recipe Vanilla Buttercream Frosting
• Sprinkles for decorating

Instructions

 

• Bake the cake layers: Heat oven to 350°F (180°C). Butter and line three 6-inch cake pans with parchment paper and set aside.
• In a large jug whisk together the egg whites, whole egg, milk, and vanilla extract. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or with a medium bowl and a handheld electric mixer), combine the Almond Flour Baking Mix, sugar, baking powder and salt together at low speed for 1 minute.
• Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
• Turn the mixer up to medium speed and add the liquid mixture in 2 increments, making sure to scrape the sides and bottom before and after each batch, until fully blended.
• Divide the batter evenly into the prepared pans and bake until a cake tester inserted in the center comes out clean or with a few crumbs attached, about 25-35 minutes.
• Let the cakes cool in the pans for 20 minutes before removing them from the tins and transferring to wire racks to cool completely.
• Assemble the Cake: If the cake layers are domed, use a serrated knife to cut flat, even tops.
• Place the bottom cake layer on a serving plate or cake turntable.
• Spread about ½ cup of buttercream frosting on top with a small offset spatula. Gently place the 2nd cake layer face down on top. Place another ½ cup of frosting on top of this layer and spread out.
• Gently add the 3rd cake layer. Add on a generous scoop of frosting and spread evenly over the top and sides until you have a very thin layer of frosting over the entire cake. This is called the “crumb coat”. Chill until the frosting is set, about 30 minutes.
• Remove from the refrigerator and apply a thick, final layer of frosting over the crumb coat. Decorate all over with sprinkles. Just keep on applying them until they stick all over.
• Store at room temperature for up to 1 day. For longer storage, refrigerate, well covered, for up to 3 days. Before serving let it rest at room temperature for 30 minutes and then enjoy!

Keyword almond flour, gluten-free cake, healthy dessert, vanilla cake, yellow cake

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