Paleo Vanilla Sheet Cake
Updated: Jun 10, 2020
This cake is THE FLUFFIEST, dare I say most moist, lightest, and sweetest treat! It's also literally SO so simple!
I'm sorry vegans, but flag eggs won't fly in this recipe:( I love chickens too, I'm a vegetarian, but the eggs make it fluffy!
I mean look at those crispy brown edges, it's somehow buttery without containing butter at all!
yields: 12 slices
prep time: 10 minutes
cook time: 30 minutes
For the cake:
3 eggs room temp
1/3 cup melted coconut oil
1/3 cup maple syrup
1 tsp vanilla
1/2 cup milk of choice
1 1/2 cups almond flour
3 tbsp coconut flour
1 tsp baking soda
1/2 tsp salt
I used simple mills vanilla frosting, you could also use miss home bakes, or any other you prefer!
A handful sprinkles (I have a link to what I used on my website under “products”!)
For the cake) Preheat oven to 350 F and grease a 8x8 pan, set aside
In a large bowl mix together the eggs, coconut oil, maple syrup, vanilla, and soy milk
Then add in the almond meal, coconut flour, baking soda, and salt
Spread the batter into the greased 8x8 pan and bake for 28-30 minutes , until golden brown on the outside, and a fork comes out clean, and let cool for 30 minutes
Frost, top with sprinkles, cut into 9 squares, and enjoy with coconut milk/your favorite ice cream!!