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.

Cassava Flour Cake (Paleo, Vegan)

Description

This cassava flour cake is made with cassava flour and almond flour, sweetened with maple syrup and completely egg free! It's a moist and tender cake, consisting of three 6-inch round layers.

Ingredients

Scale

1 cup cassava flour (138g)
1 cup blanched almond flour (90g)
1 tsp baking soda
1/2 tsp salt
1/2 cup almond butter (just dry roasted almonds)
1/2 cup maple syrup
1 cup coconut milk (or almond)
2 Tbsp avocado oil
1/2 Tbsp apple cider vinegar
2 tsp vanilla extract

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Instructions

Preheat oven to 350 degrees F. Line three 6-inch round stainless steel cake pans with parchment paper and set aside.
In a large mixing bowl, combine the dry ingredients. This includes the cassava flour, almond flour, baking soda and salt.
In a separate bowl, combine the wet ingredients. This includes the almond butter, maple syrup, coconut milk, avocado oil, apple cider vinegar and vanilla.
Pour the wet mixture into the dry mixture and mix until well combined (the batter will be thick).
Evenly distribute the batter into your three lined cake pans. Spread the batter to the sides of the pan in a nice, even layer.
Place the cakes in your oven and bake at 350 degrees for 25 minutes.
After baking, remove the cakes from the oven and let them cool for 10 minutes in the cake pans. Then transfer them to a wire cooling rack.
Cool the cakes, then layer with frosting and decorate to your liking.

Notes

For best results, measure ingredients by weight (when given).

Store cake up to one day at room temperature, then in the fridge, up to one week.

You can use any frosting for this recipe. I used Miss Jones vanilla frosting, which is made with cleaner ingredients (but not 100% paleo).