Paleo Vanilla Birthday Cake is made with just 6 ingredients. Yes! You've got that right. You can have an amazing paleo dessert for birthday celebrations that turns out perfectly every time. Better yet, mixing the batter for this cake is as easy as using a cake mix. The difference? Homemade Paleo Vanilla Birthday Cake tastes so much better, and of course it's healthy!
I've been getting requests for a Paleo Vanilla Birthday Cake for some time now. Ever since I created my Paleo Chocolate Birthday Cake which is an all-time fan favorite. The rave reviews for that recipe keep coming in. People are saying that they love Paleo Chocolate Birthday Cake because it's delicious, easy-to-make, and healthy. They're also saying that having simple recipes that work every time is what they keep coming back here for!
We are such a great community and we have a wide array of food allergies. Many of you may have substitution questions about this Paleo Vanilla Birthday Cake recipe. Unfortunately, I don't have a crystal ball so I don't know the answer to your substitution questions. The only way to know if a substitution will work is to try it! Don't be afraid, feel free to adapt the recipe to your own needs.
I make Paleo Vanilla Birthday Cake a couple of days ahead of time when we throw a birthday bash that requires a lot of set-up. Here's how this works. I bake the cakes, and let them sit out and cool in the pans overnight. The next morning I remove the cakes from the pans and then wrap them individually in foil and store Paleo Vanilla Birthday Cake in the refrigerator for up to 3 days.
The cake is amazing when baked, cooled, and served the same day, and I've done that many times. For some reason though, when I make Paleo Vanilla Birthday Cake ahead of time and store it in the fridge it gets even more moist and rich!
I am one of those people that likes a little cake with my frosting. So, when I make this cake I make a double batch of my Chocolate Buttercream Frosting. That's what you see in the photo above. I like to serve all of my cakes on tall cake stands, also shown in the photo above, because cakes have a big wow-factor and look incredibly special when served this way.
Here are some of my favorite cake stands! Use them to create a breath-taking presentation when you make Paleo Vanilla Birthday Cake:
Comments
155 responses to “Paleo Vanilla Birthday Cake”
Do you think this would do well cooking in an instant pot, covered tightly? Or microwave? Thinking eggs wouldn’t take so well in the microwave. I need an outdoor kitchen.
RJ, thanks for your comment! I don’t think either of those will work, but LMK if I’m wrong :-)
Hi Elana – I’m allergic to coconut so could I sub sesame or almond flour for this cake?
Thank you – I’m loving your keto/low carb goodie recipes!
Roxie, I haven’t tried that so not sure. I have a bunch of wonderful recipes made with almond flour in my first book, The Gluten-Free Almond Flour Cookbook which you can get here:
https://amzn.to/20XA3ic
Enjoy,
Elana
Hi!
We are dairy free and ghee also does not work for us. Can you please recommend an alternative to the salted butter? Would coconut oil work?
Thank you!
Jennifer, I haven’t tried that so not sure. Here’s a link to my Dairy-Free Recipes page for you:
https://elanaspantry.com/dairy-free-diet/
I hope you find something you like!
Elana
I make this recipe regularly with coconut oil. It works great! Most of Elana’s recipes work well with a coconut oil substitute.
Thanks Max!
Hello Elena, Thank you for sharing your recipes. I am on a low carb program and the maple syrup is not something that I can eat. Will your recipe work just as well with Erythritol or Monk Fruit sweeteners? Thank you for taking the time to answer.
Leslie, I haven’t tried that so not sure :-)
I made this vanilla cake today but I noticed that there was a very thin layer of “egg looking thing” at the bottom of the cake, why is it? What did I do wrong? Thanks
Connie, that may be an due to under mixing the batter, but more likely because of not using the brand of coconut flour called for in the recipe. For more on that go here:
https://elanaspantry.com/coconut-flour-ingredient/
Enjoy!
Elana
Hi Elana, I’ve commented here before and will do again: I love this recipe! I’ve done it using larger spring forms (as one batch), as cupcakes and also using 4 6in spring forms, to get a tall cake with thinner layers.
It’s a keeper and my whole family enjoys it.
Just as a advice to first time users os coconut flour: unlike regular wheat flour, there is an enormous difference between coconut flour brands which affects how much liquid they absorb. The trick is to learn the expected consistency and adjust the liquids accordingly. In my case, I normally use less liquid than Elana’s recipe because I find less enough to get a cake consistency. Today I did this recipe with 7 eggs only. So add liquids little by little, mix and wait a bit for the flour to suck th moisture and add more if necessary.
Ana, thanks for letting me know this recipe is a keeper and that your whole family enjoys it! Per coconut flour, here are the brands that work perfectly in my recipes:
https://elanaspantry.com/ingredients/coconut-flour/
Thanks for all of your wonderful comments and observations!
Elana
hi elana, I cannot find those coconut flour brands where I live. in that case what should I be looking out for in the recipes
Paula, thanks for your comment. I would recommend buying one of the recommended brands online :-)
Hi Elana, I love you recipes and I am so excited to bake this cake for my 3 year old’s birthday! Two questions: can I use two 8 inch pans instead of 6 inch? I need it wider to fit my cake toppers :) Also, do you have a vanilla frosting recipe? He doesn’t like chocolate. Thank you!
Joanna, the cakes will be super flat like pancakes if you use a bigger pan and may also burn so I would not do that. Here’s a link to all of my frosting recipes for you:
https://elanaspantry.com/category/toppings/
Happy birthday to your 3 year old!!!
Elana
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