7 Layer Paleo Vanilla Cake

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5 from 1 vote

paleo cake for special occasion

Prep Time15

Cook Time30

Total Time2

Course: Dessert

Cuisine: American

Servings: people

Calories: 171kcal

Author: Allianna Moximchalk

Equipment

8 inch non-stick pan
Hand mixer
hand processor

Ingredients

For the cake ( Multiply ingredients by the layer)

4 eggs
3 tablespoons coconut milk
1/4 cup coconut oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon vanilla extract
1/4 cup maple syrup
1/3 cup coconut sugar
2 cups almond flour
1/3 cup tapioca flour
1 teaspoon baking soda

For the Frosting

1/2 cup raw honey
1 tablespoon Vanilla
1 cup arrowroot powder or tapioca flour
2 tablespoons coconut oil
1 cup palm oil shortening

Instructions

For the cake

Place all the cake ingredients into a bowl and use a hand mixer to mix throughout.
Spray the nonstick pan. Pour half the batter into the pan and bake for 30 minutes OR until it passes the fork trick ( dip the fork in the cake and if it comes without any batter attached, it is done.)
Let the cake sit for 10 minutes and then flip upside down. The cake should fall out. Wipe the pan of any excess crumbs . Wipe the pan with oil of choice again and repeat baking steps.
Once both the cakes are cooled, add frosting to the top of one cake, stack the second cake and add frosting to the top and sides. (Pro tip : use round turn table and frosting tool to help )
be sure to put a piece of cardboard on the bottom to allow for easy transfers of the cake. This cake stores for up to 5 days in the fridge.

For the frosting

Place all the ingredients in a bowl and mix with a hand mixer until the frosting consistency forms.

Notes

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This is the recipe for one layer only. Repeat for as many layers as you would like.

Nutrition