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  • Writer's pictureKaylee Cubbison

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

For topping:

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”!)


  1. For the cake) Preheat oven to 350 F and grease a 8x8 pan, set aside

  2. In a large bowl mix together the eggs, coconut oil, maple syrup, vanilla, and soy milk

  3. Then add in the almond meal, coconut flour, baking soda, and salt

  4. 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

  5. Frost, top with sprinkles, cut into 9 squares, and enjoy with coconut milk/your favorite ice cream!!

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