Happy 1st Birthday!
Today marks the first birthday of my blog. I can’t believe it’s been a whole year. I’m still not quite sure what I am doing, but I’m having fun so I guess that’s all that matters :P I figured why not celebrate with a fantastic cake recipe. This recipe has a few more steps to it than most, but the end result is a light and airy yellow cake. Most gluten free cakes with nut flour can feel heavy and dense, so I was very surprised with just how delicate this cake turned out. It reminds me a little bit more of the yellow birthday cakes I grew up eating in my childhood. Top it was some homemade chocolate buttercream and you’re set!
I also wanted to take the time to say thanks for those who follow my blog and I really appreciate the feedback and comments. I hope everyone has a blessed day!
Fluffy Yellow Cake
- 6 eggs, separated and at room temperature
- 1/2 cup butter, room temperature
- 3/4 cup honey
- 1 tablespoon vanilla extract
- 3/4 cup almond flour, packed
- 1/3 cup coconut flour, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat your oven to 325.
- Beat your eggwhites to stiff peak and set aside.
- Cream together your butter and honey, until light and fluffy (about 2 minutes using the paddle attachment).
- Add your room temperature egg yolks to the butter mixture, one at a time. Scraping down the sides often with a spatula.
- In a separate bowl, whisk together all of your dry ingredients.
- Add your dry ingredients to the creamed butter mixture. Beat for 1 minute.
- Stir in vanilla.
- Fold in your eggwhites, in thirds to slowly lighten the mixture. Do NOT beat it in, gently fold in your eggwhites with a spatula.
- Scoop into lined cupcake tins and bake for 20-22 minutes, until they test clean with a toothpick.
- Remove from oven and allow to cool completely before frosting.
*recipe yields 14-15 cupcakes, 2 8inch round pans, or 9×13 baking dish.
Those look so yummy! Happy first bloggy birthday! I’m glad you’re here, sharing your recipes as well as your healing journey. Blessings…
Happy birthday, GFF!!!
Happy Birthday! So exciting!! God is good!
Hi, I love your site and the recipes have been some of the most dependable I have found since seriously reducing grains in my family diet. Please keep on posting, remember, for every person who comments there are about 99 others who simply read. Happy belated birthday and thanks again!
Thanks Nicole!
This is forming the cake layers for my dad’s Boston Cream birthday cake. It is so great!
Hi I love your recipes and was thinking of trying this one and wondered do you think this would work adding natural food colours and also making large cakes for a child birthday cake? Thanks
I think that would work out just fine! You may have to adjust your oven temperature and baking times depending on the size of your cake pans to ensure even baking. Please come back and share your results!
~Michelle
I need your opinion. I’m thinking about making this recipe a week in advance for a birthday. If I wrap the cake/cupcakes well and freeze, then thaw before frosting will they still taste okay?
Hey Lisa,
The cakes will freeze and thaw just fine. I do it all the time!
~ Michelle
These looks lovely. Do you think the recipe would work if I changed the butter for coconut oil as I am lactose intolerant?
Hi Michell. This recipe turned out spectacular!!!! I am eating cake again- real cake! I’m so happy. Thank you. See- it took a pastry chef to figure it out!
Hello,
I am new to the gluten free world. Just found out my husband has a gluten allergy so we’ve been working on living gluten free. I love baking and am always on the look out for gluten free versions of the food we already love. My sisters decided around 9:00 last night that they wanted to make cake…sigh. So we did. I must say… the cake came out delicious! Thank you for the recipe. I brought in the leftover cupcakes to work this morning and everybody loved them. They also couldn’t believe it was gluten free. I will definitely refer to your site for more yummy recipes.
Thank you so much
Fluffy Yellow Cake – how long do you cook if in 9 x 13 pan?
Have made this once before and loved it. Was making a cinnamon roll cake-with all-purpose flour:(, when it dawned on me that I could use this recipe and use tapioca flour instead of flour in the cinnamon swirl part. When I try it that way, I will let you know how it turns out. trying to escape gluten, but having a tough time. Your site is always my go to for inspiration. Thanks a bunch.
Made these for a friend’s Birthday and they were so delicious! Wondering if you had any idea of the calories per cupcake or serving?
Michelle,
I love this recipe. My husband’s family are gluten free and wanted a pineapple upsidedown cake. This works very well for pineapple upsidedown cupcakes. Thank you.
Hello, I am just wondering if there are any other flours you can sub in for the almond flour in your recipes (specifically this one, your chocolate cupcake and brownie ones) Just because I am trying to bake a cake for my son’s birthday who is gluten intolerant and guests are also allergic to nuts.. Any advice would be appreciated! :) Thanks
Hi Jadine,
I’ve been working on a few nut free cakes for a while, I just haven’t posted any of the recipes quite yet. My suggestion is using my Chocolate Peanut Butter Muffin Recipe but subbing sunbutter in place of the peanut butter. I hope your son has a wonderful birthday!
~Michelle
I love this recipe. It’s is a perfect yellow cake for all occasions. I made it for my niece’s baptism and it was her first time eating sweets. She loved it. I also used it to make an apple cake like my mom used to make. I cute up some apples and added cinnamon and a little coconut sugar. I add it to the cake after it is poured into the pan. It took a little longer to cook but it came out great. Thank you for all the wonderful recipes!