No baking skills required for this easy, 30-minute Paleo Vanilla Cake! You just need a sheet pan and a serious sweet tooth.
This easy sheet pan recipe will transform the way you think about baking. All you need to do is mix, pour, and bake!
Super-fine almond flour gives this sheet pan cake a grain-like texture that becomes extra light and fluffy when mixed with eggs. It’s sweetened with maple syrup and a hint of vanilla for a pure, sweet flavor.
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Begin by whisking the wet ingredients together, then slowly fold in the remaining ingredients. Pour the batter onto a sheet pan and bake for 30 minutes, or until golden brown. When you remove the cake from the oven, let it sit in the sheet pan while it cools for 15 minutes. This ensures the cake sets properly and maintains its form for the frosting.
You can frost your cake however you like, but we recommend spreading this dairy-free coconut buttercream frosting over the top. Refrigerate for 20 minutes to set, then top your cake with fresh berries. It’s the perfect cake to serve at birthdays, holidays, or parties. Your guests won’t even know it’s Paleo!
Fluffy Almond Flour Vanilla Sheet Cake
Fluffy Almond Flour Vanilla Sheet Cake
Megan OlsonTools
- 9.5” x 13” sheet pan
- Parchment paper
- Large bowl
Ingredients
- 4 eggs, room temperature
- ¾ t vanilla extract
- ½ t sea salt
- ¾ cup maple syrup
- 1 t baking soda
- 4¾ cups super-fine almond flour
- ½ cup coconut oil, melted
- 1 cup buttercream frosting
Instructions
- Preheat the oven to 350°F. Line a sheet pan with parchment paper and grease the sides with coconut oil.
- Whisk eggs, vanilla extract, salt and maple syrup in a large bowl.
- Fold in the baking soda and half the almond flour, stirring well to combine.
- Mix in the coconut oil and remaining almond flour.
- Transfer the batter to the prepared sheet pan and spread into an even layer.
- Bake 30-35 minutes or until golden brown on top and an inserted toothpick comes out clean.
- Remove from the oven and let the cake sit on the sheet pan 10-15 minutes until cool.
- Spread the buttercup frosting over the top, then refrigerate 20 minutes to set. Slice into 18 pieces and enjoy.
Tip: Keep the cake in the refrigerator to maintain freshness.
Looking for Paleo ingredients? Here are a few we’d recommend:
Maple syrup (Hidden Springs Maple)
Almond flour (Bob’s Red Mill)
Cold pressed coconut oil (Viva Naturals)
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