Almond Flour Vanilla Cake

This Almond Flour Vanilla Cake recipe is naturally gluten-free, grain-free, and dairy-free. The best vanilla cake for those with food allergies! Recipe includes a sugar-free option and a paleo option.

After sharing my Dairy-Free Gluten-Free Vanilla Cake recipe, which is made with a gluten-free flour blend, I was determined to make a grain-free version using almond flour.

This amazing almond flour vanilla cake recipe is everything we need in a perfect cake! It is perfectly sweet, moist and fluffy, packed with rich vanilla flavor, and easy to customize using your favorite frosting or fillings. I include step-by-step photos for preparing a layer cake.

Ideal for those with dietary restrictions, this amazing dessert is perfect for those who follow a gluten-free diet or a grain-free diet. I even include a paleo option in the recipe card.

Enjoy it for birthdays, holidays, or a special occasion of any kind! Let’s discuss the simple ingredients.

Almond Flour Vanilla Cake Ingredients:

Almond Flour: Taking the place of all-purpose flour, we use finely ground almond flour! Why bake with almond flour? It has a rich flavor, moist and fluffy texture, and it comes with some health benefits too!

A good source for healthy fats, fiber, and protein, almond flour offers a little something extra.

Tapioca Flour: We need starch for the best texture, and tapioca flour (or tapioca starch) is here for the job. 

Eggs: Responsible for the light texture.

Avocado Oil: Adds moisture and richness for a moist crumb.

Vanilla Extract: One of the main ingredients! We need quite a bit of vanilla extract to get the right amount of vanilla flavor.

Granulated Sugar of Choice: Use regular cane sugar for a classic cake. For a paleo vanilla cake that is refined sugar-free, use coconut sugar or maple sugar. For low-carb vanilla cake, use sugar-free sweetener like allulose or monk fruit sweetener.

Milk of Choice: Any kind of milk works! For dairy-free, use soy milk, almond milk, oat milk, or cashew milk. Regular milk works too.

Baking Powder: The leavening agent. This ingredient ensures the cake rises properly and bakes evenly.

Sea Salt: Big flavor enhancer, bringing life to all of the flavors! Don’t skip it.

Recipe Customizations:

• Swap the tapioca flour for arrowroot flour or more almond flour.
• Use melted butter or melted coconut oil instead of avocado oil.
• Add 1 teaspoon of almond extract if you enjoy almond cake. 
• I don’t recommend replacing the eggs with flax eggs, as the texture turns out very dense.
• If you don’t own a springform pan, use a regular cake pan and spray it well with cooking spray.

Now that we’ve covered the basic ingredients, let’s bake this vanilla almond flour cake!

How to Make Almond Flour Vanilla Cake:

Begin by preheating your oven to 350 degrees Fahrenheit and line the bottom of two 8-inch springform cake pans with parchment paper.

Mix the wet ingredients together in a large bowl.

In a separate bowl, mix the dry ingredients.

Combine the wet and the dry until a smooth batter forms.

Pour the cake batter into the prepared baking pans, dividing the batter evenly.

Bake cakes on the center rack of the preheated oven for 30-35 minutes, until they test clean.

Allow the cakes to cool to room temperature before frosting. This ensures the frosting covers the cakes evenly without pulling up a layer of cake crumbs.

Frosting Options:

• I use Sally’s Baking Addiction’s Favorite Cream Cheese Frosting. I sliced up fresh strawberries to layer in the center and on top of the cake.
• Make my Keto Chocolate Buttercream if you enjoy chocolate frosting. You can use sugar-free sweetener or regular powdered sugar in this recipe.
• Pick your favorite store-bought or homemade frosting! Vanilla buttercream is classic for a traditional cake.

Storage Options:

1. Room temperature: Cover the cake with plastic wrap and store it on the counter for up to 2 days. Note: If you have a cake stand that comes with a lid, feel free to use it.
2. Refrigerator: Transfer remaining cake to an airtight container. Refrigerate for up to 5 days.
3. Freezer: Freeze cake in a large zip lock bag for up to 3 months.

Recipe Tips:

1. Because I have only tested this recipe using Bob’s Red Mill Super Fine Almond Flour and Tapioca Flour, I recommend using this brand for the best results. Other brands may vary. I don’t recommend using almond meal because it is a thicker grind.
2. For the best tasting results, use a quality pure vanilla extract. It’s expensive, but worth it!
3. To check whether or not the cakes are fully baked, insert a digital thermometer into the center of each. They are ready once they reach an internal temperature of 190 degrees Fahrenheit.

And that’s it!

The next time you’re in need of a grain-free vanilla cake recipe to celebrate something special, whip up this dreamy delight!

Let me know in the comments below what you choose for frosting or flavoring!

If it’s a chocolate cake you seek, make my Almond Flour Chocolate Cake or my Gluten-Free Chocolate Cake. 

Looking for more gluten-free cakes? Try these reader favorites.

More Cake Recipes:

• Almond Flour Lemon Cake  
• Banana Breakfast Cake  
• Almond Flour Strawberry Cake  
• Gluten-Free Carrot Cake  
• Almond Flour Raspberry Cake  

Enjoy this almond flour cake recipe!

Almond Flour Vanilla Cake Recipe

5 from 3 votes

By Julia Mueller

Prep: 30 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr

Servings: 12 Servings

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This dreamy, fluffy, moist vanilla cake is perfect for those who follow a grain-free diet. Check out the sweetener options bellow for a keto vanilla cake and a paleo vanilla cake option.

Equipment

• 2 8-inch Springform Cake Pan
• Digital Thermometer
• Parchment Paper

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Ingredients 

1x2x3x

• ▢ 4 large eggs, at room temperature
• ▢ ¾ cup avocado oil
• ▢ ½ cup milk of choice, *
• ▢ 4 tsp pure vanilla extract
• ▢ 4 cups finely ground almond flour
• ▢ 1 cup tapioca flour
• ▢ 1 ½ cups granulated sugar of choice, **
• ▢ 1 Tbsp baking powder
• ▢ 1 tsp sea salt

Instructions 

• Preheat the oven to 350 degrees Fahrenheit and line two 8-inch springform pans with a circle of parchment paper. To do so, trace the outside of the pan on a sheet of parchment paper and cut out the circle. This makes for easy removal when the cakes are baked. Grease the edges of the pan with cooking oil or lightly spray them with cooking spray.
• In a large mixing bowl, whisk together the eggs, oil, milk, and vanilla extract until well combined.
• Stir together the almond flour, tapioca flour, granulated sugar, baking powder, and sea salt in a separate bowl.
• Pour the dry ingredients into the bowl with the wet ingredients and mix well until a smooth batter forms.
• Divide the batter equally between the two baking pans.
• Bake on the center rack of the preheated oven for 30-35 minutes, or until the edges are golden brown and the cakes test clean. Insert a digital thermometer into the center of each cake. They are fully baked when their internal temperature has reached 190 degrees Fahrenheit or higher.
• Allow the cakes to cool fully to room temperature. To speed up the process, you can refrigerate them after they have cooled down for 20 minutes.
• Prepare your favorite frosting, or use a store-bought frosting.
• Release the cakes from their molds. Turn one cake upside down on a serving plate or a cake platter. Spread a thick layer of frosting over the first layer of cake. If you’d like, add a layer of fresh sliced strawberries. Place the second layer of cake on top of the frosting layer. Use the remaining frosting to frost the full surface of the cake. Decorate it to your heart’s content.
• Slice and serve with a scoop of ice cream and enjoy!

Notes

*For dairy-free cake, use coconut milk, almond milk, soy milk, oat milk, cashew milk, etc. You can also use regular cow’s milk.

**Use cane sugar, maple sugar, coconut sugar, or sugar-free sweetener. For a refined sugar-free paleo vanilla cake, stick with maple sugar or coconut sugar. For a low-carb sugar-free vanilla cake, use sugar-free sweetener such as allulose or monk fruit sweetener.

Nutrition Facts above are based on using Allulose (sugar-free sweetener).

Nutrition

Serving: 1slice (of 12), Calories: 503kcal, Carbohydrates: 20g, Protein: 13g, Fat: 32g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 70mg, Sodium: 357mg, Fiber: 5g, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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