Lila Ruth Grain Free

Delicious Grain-Free Recipes

Yellow Cake with Chocolate Frosting

51 · · 4 Comments

Grain-free, Vegan + Paleo options 💛

Happy Friday, Friends!🎉
My very first birthday cake, or I should say the very first cake I have memory of, was a beautiful and traditional chocolate frosted 2 layer yellow cake. More than likely, of the Duncan Hines variety. It was so delicious looking, that I smashed my 4 year old hand right though it!

And I would have smashed this one too, except that my age has unfortunately brought with it civilized behavior—which is totally overrated, by the way. All kidding aside, this traditional yellow cake will bring you right back to your youth with it’s moist texture + buttery vanilla flavor along with an irresistible rich + velvety chocolate frosting. An absolutely delicious classic!😋

Tips for today:
-The Paleo recipe as well as the Vegan recipes are at the end of the post, just keep scrolling down.
-We used this 8×8 baking dish for the cake pictured.
-Make sure to let your cake cool first before removing it from the pan.
–Color Kitchen makes gluten-free, dye-free sprinkles.
-You can use a drop of yellow food coloring in the cake batter for a true yellow. Color Kitchen has a dye-free variety.


Enjoy the recipe + Happy Baking!😊

Old Fashioned Yellow Cake with Chocolate Frosting

Created by on February 16, 2018

Ingredients

  • 2 1/2 cups almond flour (Bob's Red Mill)
  • 3/4 cup tapioca starch
  • 2/3 cup sugar (1/2 cup if you have less of a sweettooth)
  • 1/2 teaspoon baking powder (Hain brand is grain-free)
  • 1/2 teaspoon baking soda
  • 3/4 cup milk or plain almond milk
  • 1 egg
  • 1/4 cup olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • FOR THE FROSTING:
  • 1/2 cup semisweet chocolate, chopped (or morsels)
  • 4 1/2 cups powdered sugar (Wholesome! brand is grain-free)
  • 3/4 cup melted butter (or Earth Balance Spread)
  • 3 tablespoons room temperature milk (or almond milk)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder

Instructions

  1. preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, potato starch, sugar, baking powder and baking soda.
  3. Add milk, egg, olive oil, apple cider vinegar, vanilla extract and blend with hand mixer (or beat by hand) until batter is smooth.
  4. Pour batter into parchment paper lined 8x8 baking dish. (Alternatively, you can make cupcakes or a 2 layer cake). Bake at 350 degrees for about 35 minutes (cupcakes and layer pans 25 minutes). Cake will be firm yet springy when done.
  5. Remove cake pan from oven and place pan on wire cooling rack. Let the cake or cupcakes cool completely in their baking dish. For the layers, let them cool 15 minute before carefully flipping them over onto cooling rack or plate.
  6. While cake is cooling, start on your frosting. Melt semisweet chocolate in a microwave safe bowl for 30 second intervals until melted and smooth. Slowly stir milk into chocolate, stirring the whole time until smooth. Then add your 3/4 cup melted butter, blending in a little at a time until smooth. In a large bowl whisk together powdered sugar, cocoa powder and salt. Pour chocolate/butter mixture over powdered sugar mix and start to blend with hand mixer. Then vanilla extract and blend on high speed until fluffy and smooth. For a stiffer frosting, add more powdered sugar, for a creamier frosting, add additional milk.
  7. Frost cake as desired, cut and serve! Store any leftovers in an airtight container. Enjoy!

Yellow Cake With Chocolate Frosting (Paleo Version)

Created by on February 16, 2018

Ingredients

  • 2 cups almond flour (Bob's Red Mill)
  • 1 cup tapioca starch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder (Hain brand is grain-free)
  • 1/2 cup + 2 tbsp unsweetened almond milk
  • 1/3 cup apple sauce
  • 1/3 cup honey (or maple syrup)
  • 1/4 cup melted butter (or Earth Balance Coconut Spread)
  • 1 1/2 tablespoons vanilla extract
  • 1/2 tablespoon apple cider vinegar
  • FOR THE FROSTING:
  • 2 1/2 ounces Baker's Chocolate, Unsweetened (10 squares)
  • 2/3 cup honey
  • 2 1/2 tablespoons vanilla extract
  • 1 cup + 2 tbsp Soy Free Earth Balance Spread, softened (or Coconut Spread)
  • 1/4 cup egg white powder (Hoosier Hill Farms or any plain Egg White Protein powder will do).
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together almond flour, tapioca starch, baking soda and baking powder.
  3. Add almond milk, apple sauce, melted butter, vanilla extract and apple cider vinegar to your flour mixture. Combine until batter is smooth.
  4. Pour batter into parchment paper lined 8x8 baking dish. (Alternatively, you can make cupcakes). Bake at 350 degrees for about 35 minutes (cupcakes 25 minutes). Cake will be firm yet springy when done.
  5. Remove cake pan from oven and place pan on wire cooling rack. Let the cake or cupcakes cool completely in their baking dish.
  6. While the cake is cooling, go ahead and start on the frosting. Melt the Baker's Chocolate pieces in a microwave safe bowl in 30 second intervals until melted and smooth. Then slowly stir honey into your melted chocolate. Mix in vanilla extract, set aside. In a medium/large bowl, sift together egg white powder, cocoa powder and salt.
  7. Add your softened butter and melted chocolate mixture to your dry ingredients. Using a hand mixer, blend until smooth. Place frosting in the freezer for 15 minutes and the chocolate will harden, setting the icing. Remove from freezer and blend the icing on high speed one last time until fluffy, it will stay firm at this point. (If you desire an even creamier icing, you can blend in 1 tbsp of full fat coconut milk right before frosting your cake).
  8. Spread frosting over cake, cut and serve! Store any leftovers in an airtight container. (Double the frosting recipe if you prefer a little extra to work with). Enjoy!

Yellow Cake With Chocolate Frosting (Vegan Version)

Created by on February 17, 2018

Ingredients

  • 2 cups almond flour
  • 1 cup tapioca starch (or potato starch)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup + 2 tbsp almond milk
  • 1/3 cup apple sauce
  • 1/3 cup maple syrup (or honey if preferred)
  • 1/4 cup melted Earth Balance Spread
  • 1 1/2 tablespoons vanilla extract
  • 1 tablespoon apple cider vinegar
  • FOR THE FROSTING:
  • 1/2 cup Enjoy Life Chocolate Chips (or chunks)
  • 4 1/2 cups powdered sugar (Wholesome! brand is grain-free)
  • 3/4 cup melted Earth Balance Spread
  • 3 tablespoons room temperature almond milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder

Instructions

  1. preheat oven to 350 degrees.
  2. In a large bowl whisk together almond flour, tapioca starch, baking soda and baking powder.
  3. Add almond milk, apple sauce, melted butter, vanilla extract and apple cider vinegar to your flour mixture. Combine until batter is smooth.
  4. Pour batter into parchment paper lined 8x8 baking dish. (Alternatively, you can make cupcakes). Bake at 350 degrees for about 35 minutes (cupcakes 25 minutes). Cake will be firm yet springy when done.
  5. Remove cake pan from oven and place pan on wire cooling rack. Let the cake or cupcakes cool completely in their baking dish.
  6. While cake is cooling, start on your frosting. Melt Enjoy Life chocolate in a microwave safe bowl for 30 second intervals until melted and smooth. Slowly stir almond milk into chocolate, stirring the whole time until smooth. Then add your 3/4 cup melted Earth Balance, blending in a little at a time until smooth. In a large bowl whisk together powdered sugar, cocoa powder and salt. Pour chocolate/butter mixture over powdered sugar mix and start to blend with hand mixer. Then vanilla extract and blend on high speed until fluffy and smooth. For a stiffer frosting, add more powdered sugar, for a creamier frosting, add additional almond milk.
  7. Frost cake as desired, cut and serve! Store any leftovers in an airtight container. Enjoy!

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Reader Interactions

Comments

  1. I can’t tell you have badly I would love a piece of this cake right now! The texture looks incredibly perfect. The color speaks volumes about how delicious it tastes. And of course the chocolate frosting on top completes it all! You have outdone yourself with this one and I can’t wait for my family to try it 🙂

    Reply

    • Oh you are the sweetest Noelle, thank you!! 😀 I wish I could send the whole cake over!! I was really excited that this turned out, I had missed that yellow cake flavor so much!! I hope you guys love the recipe!

      Reply

    • How kind you are dear Kim! Thank you so much! And come on over, I’ll put on a pot of tea but you have to bring your Irish Cream Chocolate Brownies with you!! 😀

      Reply

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