Paleo Vanilla Cake
Paleo Vanilla Cake is an easy sheetpan cake recipe for any occasion.
Servings: 1 small sheet cake
Calories: 220kcal
Ingredients
- 6 large eggs
- ½ cup pure maple syrup see note*
- 1 cup full fat canned coconut milk or non-dairy milk of choice
- 1 tablespoon pure vanilla extract
- 1 teaspoon cider vinegar or lemon juice
- 2/3 cup coconut flour
- 1/2 cup tapioca flour
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees F and line a small 8.5" x 6.5" baking sheet with parchment paper. Note: You can also use an 8-inch or 9-inch square pan or round cake pan.
- Add all ingredients for the cake to a blender and blend until completely combined. Pour the cake batter onto the prepared baking sheet and use a rubber spatula to spread it into an even layer.
- Bake on the center rack of the oven for 25 to 28 minutes, or until cake tests clean.
- Remove from oven and allow cake to sit at least 5 minutes before cutting into squares and serving.
- Serve with fresh berries and a dollop of whipped coconut cream
Notes
*You can use any liquid sweetener you'd like, including honey, agave, and coconut palm syrup. To keep this recipe low-FODMAP, avoid using honey.
Nutrition
Serving: 1slice (of 8) | Calories: 220kcal | Carbohydrates: 27g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Fiber: 4g | Sugar: 15g