Every special occasion needs the perfect Yellow Cake. Now, this Keto and Primal version, made with coconut flour, provides that great recipe you can return to again and again. Frost with Chocolate Cream Cheese Frosting (link in recipe), Cream Cheese Frosting (below in Recipe Notes), Satin Buttercream (link in Recipe Notes) or Chocolate Ganache Frosting (link in Recipe Notes). Make a multi-layer cake or single-layer cake. (Nut-free)
Course Afternoon tea, Dessert
Keyword cake, keto, low carb, primal, yellow cake
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
1 or 2-8" round cake pans
electric beaters (or mix by hand)
4largeeggs+ 2 yolks, ideally at room temperature (if you use cold eggs, your batter will look curdled but will bake up fine)
1cupcoconut creammelted (if solid) and cooled to room temperature
1cuperythritolgranulated, (or maple sugar for Primal)
Preheat oven to 325 degrees Fahrenheit. Grease 1 or 2-8" round cake pans. Cut a circle of parchment paper to line the bottom of each. Line pans. Set aside.
Combine coconut flour, baking soda and sea salt in small mixing bowl.
In large mixing bowl, beat together butter and cream cheese, for 20 to 30 seconds. Add sweetener and beat again until mixed in well, about 20 to 30 seconds. Add coconut cream and vanilla, and mix again until incorporated, about 20 seconds.
Add dry ingredients to wet ingredients. Beat again to combine, about 20 seconds. Use a spatula to scrape the bottom and sides of the bowl.
Add eggs. Use electric beaters on lowest speed to incorporate, briefly but completely. Don't over-mix.
Scrape into prepared pans. Bake until golden brown and slightly puffed in the middle, about 30 to 35 minutes. A toothpick inserted in the center will come out clean or with a couple crumbs adhering. Cool in the pan on a rack for about 30 minutes before flipping over and unmolding onto rack to finish cooling.
Cool completely before frosting. If you wish, chill the cake(s) before frosting.
Cream Cheese Frosting
8 ounces cream cheese, softened to room temperature
1/2 cup (1 stick) butter, softened to room temperature