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Yellow Cake {almond flour}

This cake recipe is for one layer of cake. To make the cake in the picture (double-layer cake), double this recipe and then separate the batter between 2 cake pans. 
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.
For SCD, use honey only.
Servings: 8 cake slices (one layer)
Calories: 209kcal


  • 3 large eggs
  • 4 tablespoons honey or maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar (for the egg whites)
  • 1 tablespoon lemon juice
  • 1/4 cup oil
  • 1 tablespoon vanilla extract
  • 1 cup finely ground, blanched almond flour


  • 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!


Serving: 8g | Calories: 209kcal | Carbohydrates: 12g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 168mg | Potassium: 35mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg