Cassava Flour Cake (Paleo, Vegan)

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This cassava flour cake consists of three 6-inch round layers, covered in a sweet vanilla frosting. It's moist and tender, with a nutty vanilla flavor and nice crumb texture. This cassava cake is paleo, vegan, gluten free, dairy free and refined sugar free.

Slice of cassava cake with vanilla frosting.

I love baking with cassava flour and have been meaning to get an egg free cassava flour cake recipe on my blog for years! I finally did it, taking notes from my vegan chocolate cupcakes (which are made with cassava flour and completely egg free as well).

This cake consists of three 6-inch round layers that are baked, cooled and then frosted with a sweet vanilla frosting. I'm a sucker for vanilla frosting, but chocolate would work well for this recipe too!

Since it's made with cassava flour and almond flour, this cake is both paleo and grain free. In addition, it's sweetened with maple syrup, made without eggs and completely dairy free. Some egg free cassava recipes can turn out gummy, but not this cake. It's soft, tender and moist with a nice crumb texture.

Why You'll Love this Cassava Flour Cake

Paleo and vegan - made with healthy, minimally processed ingredients
Made with cassava flour - completely gluten free and grain free
Refined sugar free - sweetened with maple syrup
Egg free - a great cake for anyone with a sensitivity to eggs
Great for a small gathering - three 6-inch layers

Ingredients

This healthy cassava flour cake is made with cassava flour, almond flour and sweetened with maple syrup. Here is a list of the ingredients you'll need for the cake:

Cassava Flour
Blanched Almond Flour
Baking Soda
Salt
Almond Butter
Maple Syrup
Coconut Milk (or Almond Milk)
Avocado Oil
ACV (Apple Cider Vinegar)
Vanilla Extract

Ingredients needed to make vegan cassava flour cake.

Instructions

To make this cake, you'll need two mixing bowls, three 6-inch round cake pans lined with parchment paper, a whisk and a spatula. And of course, the required ingredients.

First, preheat your oven to 350 degrees F. Line the bottom of three 6-inch stainless steel cake pans with parchment paper.

Dry ingredients in one bowl, wet in the other.

Combine Dry Ingredients and Wet Ingredients: Combine the dry cake ingredients in a large bowl and the wet ingredients in another.

Pour Wet Into Dry: Pour the wet mixture into the dry mixture. Then, equally divide the batter into three 6 inch cake pans. Spread the batter to the edges of the pans.

Bake and Cool: Place the cakes in the oven and bake at 350 degrees for 25 minutes. After baking, cool cakes in their pans for 10 minutes, then transfer them to a wire cooling rack.

Frost and Decorate: Once fully cooled, frost and decorate the cake to your liking.

Tip: For best results, I recommend measuring all cake ingredients by weight (when given). This will result in the most accurate measurements, ensuring success. I like to use a small kitchen scale for all of my baking.

Cassava Cake Frosting

I used a store-bought frosting for this recipe, just to make things easier. My go-to is Miss Jones Vanilla Frosting. It isn't 100% paleo friendly, but it is vegan, delicious and made with fairly clean ingredients.

If you want a homemade paleo frosting recipe, check out these:

Chocolate Fudge Frosting (from my paleo vanilla cake recipe)
Dairy Free Chocolate Frosting (from my tigernut cake recipe)
Vanilla Frosting (from my almond flour vanilla cupcakes)
Coconut Cream Frosting (from my chocolate cupcake recipe)

Storage

This cake can be kept at room temperature for a day, but after that should be stored in the fridge. Either place it on a covered cake plate in the fridge, or cut and place in a sealed storage container. Enjoy within one week.

For longer storage, slice the cake and store in an airtight baggie or plastic container in the freezer. Eat within one month.

FAQ

Is cassava flour good for cakes?

Yes, cassava flour is great for baking cakes, breads, muffins, pancakes, etc. It doesn't always produce the same texture as all purpose flour, but recipes that are formulated with cassava flour taste amazing.

Can this recipe be made nut free?

I have only tested this recipe with almond flour and almond butter. It's possible that you could swap the almond flour for tigernut flour and the almond butter for a seed butter (like Sunbutter), but I cannot guarantee results.

Do I have to use apple cider vinegar?

Apple cider vinegar is added to the cake for texture purposes. It helps activate the baking soda, making the batter rise and produces a fluffier cake. The best alternative would be lemon juice.

Do I have to use stainless steel pans?

Any type of baking pan will work, but pay close attention to the bake time. Stainless steel tends to need more baking time, so watch the cake if you're using aluminum, glass or ceramic cake pans.

Can this cake be made in larger cake pans?

While I have only baked this cake in 6-inch round cake pans, larger cake pans (8 or 9" round) should work. You will only need 2 pans and the cakes should bake faster.

Looking for more recipes like this? Check out these paleo recipes with cassava flour: