Description
This versatile sheet pan cake is soft, moist, and naturally gluten-free and sugar-free. It’s perfect for layering in cakes or enjoying as a snack.
Ingredients
Dry Ingredients
- 1 cup (165g) almond flour
- ½ cup (65g) tigernut flour
- 3 tablespoons (36g) cassava flour
- 3 tablespoons (21g) tapioca starch
- 3 tablespoons raw cacao powder
- 3 tablespoons carob powder
- 2 teaspoons baking soda
- 1 teaspoon vanilla powder (or mix vanilla extract into the wet ingredients)
Wet Ingredients
- 4 pastured eggs
- ⅓ cup extra virgin olive oil
- 4 tablespoons granulated allulose or monk fruit sweetener
- ¼ teaspoon salt
- 1 cup high-fat sour cream (or full-fat Greek yogurt, coconut yogurt, sheep/goat yogurt)
- 1 tablespoon apple cider vinegar
- 1½ cups lukewarm water
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the baking pan: Line the pan with parchment paper, trimming it so it extends just slightly above the edges.
- Prepare the dry ingredients: Sift all the dry ingredients into a large mixing bowl. Discard any larger pieces that don’t pass through the sieve.
- Prepare the wet ingredients: In a separate mixing bowl, whisk together the eggs, sweetener, olive oil, and salt until well emulsified. Add the sour cream (or yogurt) and apple cider vinegar, mixing until just combined. Do not overmix.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk until a thick batter forms. Gradually add the lukewarm water while whisking, until the batter reaches a thick but pourable consistency, similar to pancake batter. Adjust water as needed.
- Bake the cake: Pour the batter into the prepared baking sheet and spread it evenly with a spatula. Tap the pan gently on the counter to remove air bubbles. The cake is done when the top is dark brown and firm to the touch, about 15 minutes for the recommended pan size. Check notes for more details.
- Cool and cut: Let the cake cool completely before cutting. For a layer cake, cut it into four equal rectangles. For a frosted sheet pan cake, cut it into squares. If piping frosting, cut before frosting; if spreading frosting over the entire cake, cut afterward.
- Storage & Freezing: These cake layers freeze beautifully. Stack them with parchment paper between layers and store them in a freezer bag on a flat surface. To thaw, remove from the freezer, open the bag, and let it sit at room temperature for about an hour.
- Enjoy as a base for layered cakes or as a simple, satisfying snack!
Notes
- The recommended pan size is 35 x 26 cm (13.8 x 10.2 inches), which creates a cake that is thin but sturdy enough for layering. This will take 15 minutes to bake.
- For a thicker cake layer, use a quarter sheet pan (33 x 23 cm / 13 x 9 inches). Bake slightly longer.
- For an even thinner layer, use a half sheet pan (46 x 33 cm / 18 x 13 inches). Thinner layers work best for layer cakes. A thinner layer will bake faster, so keep an eye on it after 10-12 minutes.
- For more details, substitutions, and variations, as well as a visual guide, check out the post above the recipe card.