I get excited when I have a reason to make a cake, but you don’t really need a reason to bake a cake – do you? This recipe inspiration came from Donna, who asked about yellow cake on the Comfy Belly Facebook page. I’ve been meaning to get a basic yellow cake recipe together, so thank you, Donna, for moving me along on this one.
Cakes are a labor of love, and this recipe will take some of the labor out of making a yellow cake with almond flour. And note the technique I use for easily getting the cake out of the pan. I cut out a piece of parchment paper and place it on the bottom of the cake pan before pouring the batter in to bake.
This recipe is based on my fluffy cupcake recipe. While modifying the cupcake recipe to use as a cake recipe, each time I added more honey to the batter to make it sweeter the finished cake became softer and a little more difficult to frost at room temperature. So if you’d like the cake sweeter, you can add up to 4 tablespoons of honey and the cake will still be firm, but it will get a bit more challenging to frost as you increase the amount of honey beyond 4 tablespoons. I haven’t tried agave nectar or maple syrup, but if you do, let us know how it turns out.
This recipe makes one layer of cake so to make a two layer cake just double the recipe and split the batter between 2 cake pans.
Also if you’re looking for a more simple yellow cake that does not rely on egg whipping and is a not spongy/airy, try this one.
Update Many have asked for the chocolate frosting recipe so I added it to the bottom of this post.
Yellow Cake*This recipe is a bit finicky, and spongy in texture. If you’re not excited about these prospects, try this recipe instead: http://comfybelly.com/2012/11/recipe-testing-simple-yellow-cake-and-cupcakes/ Updated on 12/12/12: Removed the step of oiling the sides of the pan. Updated on 11/4/12: Changed the amount of vanilla extract to 1 tablespoon. This tip from Mila in the comments section is great: Use a spring form pan, line the bottom with baking paper as suggested, but do not oil the sides so that the cake clings to it and rises higher. When the cake comes out of the oven, invert it on the pan so that it can maintain its height during the cooling, then run a sharp knife around the side and release from the pan when the cake is completely cool.
- 3 large eggs
- 4 tablespoons of honey (or other sweetener)
- 1 teaspoon of baking soda
- 1 teaspoon of vinegar (for the egg whites)
- 1 tablespoon of lemon juice
- 1/4 cup of oil (or melted coconut oil, unsalted butter, or ghee)
tablespoon of vanilla
- 1 cup of almond flour (finely ground, blanched almonds)
- Preheat the oven to 325°F (175°C or gas mark 4).
- Prepare an 8 inch spring-form pan (or a round cake pan) with a circular piece of parchment paper to place on the bottom of the pan. This allows you to remove the cake from the pan without it sticking. To yield the circle size I need, I place the cake pan on a piece of parchment paper and trace a circle around the pan.
- Separate the egg yolks and whites. Place the yolks in a separate mixing bowl, and then beat the egg whites with the vinegar until it’s just starting to get bubbly and soft peaks form.
- To the yolks add the honey, baking soda, oil, vanilla, and whisk to blend well.
- Add the lemon juice to the egg yolk batter and whisk to blend well.
- Fold the whipped egg whites into the yolk mixture, and then finally add the almond flour to the batter and whisk to blend well.
- Bake for about 20 minutes, or until the center is not soft and a toothpick inserted in the center comes out clean.
- Optionally, when the cake comes out of the oven you can turn it over (invert it) in order to retain it’s height.
- Once the cake is cool run a knife along the sides to remove it from the pan. If you’re using a spring form pan, you probably won’t need to run a knife along the sides.
- Finally, remove the parchment paper from the bottom of the cake, frost and enjoy!
Makes one cake layer
Here’s my recipe for the chocolate frosting you see in the photos, using heavy cream and sweetened dark chocolate. You can use this recipe for ganache or whip it to get the texture that you see in the photos. The ganache is darker in color and you can pour or spread it over the cake while it’s still warm and then cool it at room temperature or in the refrigerator.
- 12 ounces/1 1/2 cups/340 g sweetened chocolate
- 1 cup/240 ml of heavy cream
- Bring the cream to a soft boil in a saucepan and then turn off the heat.
- Add the chocolate to the cream and stir until all the chocolate is dissolved.
- Cool the chocolate mixture until it’s room temperature. The more you cool it the thicker it will get. You can also chill it for a few minutes.
- You can now pour or spread the mixture as a ganauche topping or go on to the next step to obtain a creamy frosting.
- For the chocolate frosting, whip the cooled mixture using a hand mixer or standing mixer with a whisk attachment. Whip for several minutes or until the frosting is light and creamy.
- Store sealed in the refrigerator for about a week.