Photography and Styling by Elisha Sewell
It’s a snickerdoodle cookie in cake form!
I made this cake for a friend of ours. He took a bite and said, “Wow! Just wow! This cake is amazing! The frosting is like eating a cloud. It’s not too sweet. It’s just perfect. . .Wow! This is the best cake I’ve ever had.”
- 7 1/2 cups (720) almond flour
- 3/4 cup (96 grams) tapioca flour
- 1 1/2 tsp (6 grams) baking powder
- 1 tsp (7 grams) sea salt
- 6 eggs
- 2 1/4 cup (525 grams) cane sugar
- 2 cups (480 grams) coconut milk yogurt
- 1 Tbsp, plus 1 tsp (20 grams) vanilla extract
- 1/8 tsp almond extract
- 1 tsp (5 grams) champagne vinegar
Cinnamon Sugar Topping:
- 1/4 cup (25 grams) cane sugar
- 2 tsp (10 grams) ground cinnamon
- Preheat the oven to 350F. Generously grease 3, 8-inch cake pans with palm shortening and line the bottoms of the pans with parchment paper. (You can also make this as a sheet cake. Just oil and line a 9×13 inch cake pan instead.)
- Mix the cinnamon and sugar topping in a small bowl. Set aside.
- In a large bowl, whisk together the dry ingredients. Set aside.
- In another large bowl, beat the sugar and eggs together using an electric mixer. Mix on high for about 7-10 minutes, until the mixture is doubled in size and leaves a “ribbon trail”. Mix in the yogurt, vanilla, almond extract, and champagne vinegar.
- Pour half of the dry mixture into the wet mixture and gently whisk until combined. Pour in the other half of the dry mixture and gently fold it in using a silicone spatula.
- Divide the batter evenly among the three cake pans. Sprinkle each cake with the cinnamon sugar topping and swirl it into the batter using a toothpick or wooden skewer.
- Bake for 35-45 minutes. (Check the cake at 35 minutes. It may brown on the top before it is cooked all the way through. To double check the doneness, insert a toothpick all the way into the center of the cake. If it is clean when you pull it out, the cake is cooked. If the toothpick has gooey batter on it, the cake needs more time. If the cake is not baked all the way through at 35 minutes, lay a piece of foil over the cake and turn the oven down to 325; this will keep the cake from burning on the outside. You can continue to check the cake for doneness every 5 minutes. You should not need to bake the cake past 45 minutes.)
- Cool in the pan for 15 minutes. Remove from the cake pans and cool completely.
- Frost with Vanilla Italian Buttercream. (Recipe below)
- Serve and enjoy.
Vanilla Italian Buttercream “Cloud Frosting”
- 5 egg whites
- 1 1/2 cups (300 grams) cane sugar
- 1/2 cup (100 grams) water
- 1 lb. (4 sticks) butter
- 1 Tbsp (15 grams) vanilla extract
- pinch of salt if using unsalted butter
- Place the egg whites in a stand mixer fitted with the whisk attachment.
- In a small saucepan, combine the cane sugar and water. Heat over medium-low heat, stirring just until the sugar dissolves.
- Heat the sugar syrup to 236F. (Once the sugar syrup reaches 225F begin to whip the egg whites on medium speed. Beat the egg whites until they are white, frothy, and begin to make very soft peaks.)
- Once the syrup reaches 236F, turn the mixer down to low. Very slowly and carefully drizzle the sugar syrup into the egg whites. Keep beating the egg whites on low until all of the syrup is added.
- Once all of the syrup is added turn the mixer up to medium-high and beat the egg whites until they are tripled in size and the bowl is cool to the touch, about 10 minutes.
- Once the egg whites have cooled, turn the mixer to medium and add the butter one tablespoon at a time. Make sure each tablespoon of butter is completely incorporated before adding the next tablespoon. (This process can take about 7-10 minutes. The mixture will start out looking smooth and luscious. At some point, it will likely look separated and clumpy. Just keep whipping and the frosting will come back together smoothly.)
- Once all the butter is incorporated and the frosting is smooth, add the vanilla extract and whip just until combined.
- Store in the refrigerator until ready to use. If the frosting becomes hard from the refrigerator, let it sit at room temperature for 5 minutes. Then whip it until it is fluffy.
If making Italian Buttercream intimidates you, or you just don’t have the time for it, feel free to frost the cake with my Favorite Vanilla Buttercream (recipe below). It is an American buttercream so, it is much sweeter and denser. But, it’s absolutely delicious as well.
Favorite Vanilla Buttercream
- 32 Tbsp, 4 sticks (452grams) grass-fed butter, softened (or Miyokos Vegan Butter for a dairy-free version)
- 3 cups (550 grams) powdered sugar
- 2 Tbsp (40 grams) coconut milk yogurt
- 1 Tbsp (15 grams) vanilla extract
Directions for the frosting:
- In the bowl of a stand mixer, beat the butter and sugar on medium speed until pale and fluffy (about 3-5 minutes).
- Add the coconut milk yogurt and vanilla extract. Mix until just combined.
- Frost your cake.