Primal/Paleo vanilla cake (way too good!)

This is the best grain free cake I've ever made! It wildly exceeded my expectations:) The texture is really great- tender and moist but not heavy. I taste tested it on family and friends and they all loved it (so I know it's not just good to my altered tastebuds)! One of my readers also made it and said it turned out wonderfully. Obviously, it's a "20%" recipe, but even then, it's not that high in sugar. It's also very quick and easy to make, which is a big plus for me;)

Here's the recipe with some variations:
[url=http://prettyinprimal.blogspot.com/2011/06/perfect-vanilla-cake-grain-freegluten.html]Pretty in Primal: Perfect Vanilla Cake (grain-free/gluten-free)[/url]

Looks good! I have a kid's birthday coming up and will want cake for sure.

I want to figure out how to chocolatize it. I have made the bars she adapted the recipe from and my non-primal family loved them ( except for the kid who doesn't like coconut. I think it would make a great cake.

I'm always up for trying new recipes! Thanks for sharing.

I also want to learn to chocolatize it;) I'm guessing the liquid content would have to be upped. Or maybe some melted dark chocolate added to the batter (yum!!!)

I added 4 oz melted 72 % chocolate. I used 1/2 cup white sugar and 1/4 cup brown sugar (Hey, it's a birthday!) and made it into cupcakes so I can freeze some. Noms!

I think I have a problem with not baking it long enough, because mine came out kind of mealy/too moist in the middle, even though a toothpick came out clean. I've noticed this happens a lot with coconut flour baked goods; I think I just need to cook it longer. Anyone else ever had this problem?

Other than that, these tasted great!

I'm thinking add dutched cocoa powder with some extra sweetener to chocomize it? Just a suggestion. Cocoa goes great with vanilla

For a 2-person serving in about 5 minutes:
3/4 cup almond flour
1 small egg (~1/2 a jumbo egg from the store)
1.27 oz softened butter
1/8 cup sweetener of choice (I used xylitol)
1/2 teaspoon baking soda
cap of vanilla extract

Stir well, microwave for 30 seconds, stir again, microwave for a minute =>Cake!

It makes a surprisingly moist spongey cake big enough for two people to have plenty of cake or 3 people to have barely enough, or 4 people to want to prepare a 2nd one. Great option for a fast cake fix. (And a super sneaky way to load fat into a toddler.)

(Sadly, xylitol does NOT work with custard.)

Update: adding a tablespoon of cocoa powder=SUPER chocolate flavor.

Substituting cauliflower for almond flour=WEIRD, but good. Just need to cook it a lot longer and drain it. Probably cooking the cauliflower first and draining it before adding to the recipe would work the same way. Overall, I'm glad I tried it out, but I don't think I'll be doing it again unless I suddenly really need a cake and don't have almond flour.