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.
If you’re looking for a more simple yellow cake that does not rely on egg whipping and is notes spongy, try this one.