*This is our traditional Grain-Free Yellow Cake, scroll down for paleo and vegan versions or click here for our low-carb yellow cupcakes.
2 1/2cupsalmond flour (Bob’s Red Mill)
2/3cupsugar (1/2 cup if you have less of a sweettooth)
1teaspoonbaking powder (Hain brand is grain-free)
3/4cupmilk or plain almond milk
1tablespoonapple cider vinegar
FOR THE FROSTING:
1/2cupsemisweet chocolate, chopped (or morsels)
4 1/2cupspowdered sugar (Wholesome! brand is grain-free)
3/4cupmelted butter (or Earth Balance Spread)
3tablespoonsroom temperature milk (or almond milk)
preheat oven to 350 degrees
In a large bowl, whisk together almond flour, potato starch, sugar, baking powder and baking soda.
Add milk, egg, olive oil, apple cider vinegar, vanilla extract and blend with hand mixer (or beat by hand) until batter is smooth.
Pour batter into parchment paper lined 8×8 baking dish. (Alternatively, you can make cupcakes or a 2 layer cake). Bake at 350 degrees for about 40 minutes, last 10 minutes covered tightly with foil. (Cupcakes and layer pans take just 20-25 minutes uncovered). Cake will be firm yet springy when cooled completely.
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.
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 melted butter into chocolate until smooth. Then slowly add milk and vanilla, again stirring until smooth. Set aside. In a separate large bowl, whisk together powdered sugar, cocoa powder and salt. Then pour your chocolate mixture over powdered sugar mix and blend with hand mixer on high speed until fluffy and smooth. For a stiffer frosting, add more powdered sugar, for a creamier frosting, add additional milk.
Frost cake as desired, cut and serve! Store any leftovers in an airtight container. Enjoy!