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 degrees F.
- 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, you can invert the cake when it comes out of the oven in order to retain it’s height, and then once it’s cool run a knife along the sides to remove it from the pan. Otherwise, cool the cake and run a knife along the sides and remove the cake 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 basically pour/spread it over the cake while it’s still warm. You can store any leftover frosting in the refrigerator for a few days.
- 12 ounces (about 1 1/2 cups of sweetened chocolate)
- 1 cup of heavy cream
Bring the cream to a boil in a saucepan then turn off the heat. Add the chocolate and stir until all the chocolate is dissolved. They cool it a bit. The more you cool it the thicker it will get. You can put it in the refrigerator for a while to cool it. To get the creamy frosting, whip the cooled mixtured like you would whip heavy cream, which is to either use a whisk and whip for several minutes, or use a mixer with a whipping attachment.