Going grain free is a scary proposition for some people because, cake. Who can live without eating cake? Well, apparently I can, because I have for the last four plus years. The truth is though, going grain free does not mean you have to go without cake. There are many options to make cakes without grains, like my new favourite, which is a cinnamon sheet cake made with mostly eggs and almond flour. Sorry vegetarians/vegans, will try to revisit this another time to find an option (that works!) for you.
The recipe fits perfectly into the smaller of these lovely stainless steel baking trays which I absolutely recommend because I have not been disappointed with the outcome (even though I have literally over-cooked them every single time - I need an oven with a timer - I want one like this.) and how easy it is to clean up this tray - plus the mirror finish just wows me every time I look at it!
Because I hate when I have to scroll too far for recipes, I am putting this one right here and you can continue to read on below if you wish.
Ingredients and instructions
4 eggs (plus lemon/lime zest)
3 tablespoons (or more) cinnamon
½ teaspoon sea salt
1½ cup erythritol
¾ cup maple syrup (or ½ cup coconut oil and honey)
2 teaspoons baking soda
4 cups super-fine almond flour
½ cup coconut oil, melted
1 tablespoon Apple Cider Vinegar (ACV)
1 cup buttercream frosting (optional: try this mix)
Set oven to preheat: 350°F.
Line a sheet pan with parchment paper and grease the sides with coconut oil.
Place eggs & zest, cinnamon, salt, erythritol, ACV, and (honey & coconut oil or) maple syrup in a large bowl and whisk together until mixed.
Fold in: baking soda and half of the almond flour.
Add the ½ cup coconut oil and remaining almond flour then mix well.
Scoop the batter onto the parchment paper in the prepared sheet pan and spread into an even layer.
Bake 30-35 minutes or until golden brown on top and it passes the toothpick test.
Turn off your oven (if necessary) and then allow the cake to rest for ~10-15 minutes until cool.
If using frosting, spread the frosting on the cake and then chill for ~20 minutes to set. Slice and enjoy.
Tip: If there is any cake left, store in the refrigerator.
My sheet cake recipe was adapted from a vanilla cake recipe I found online and since I didn't have vanilla extract I improvised the recipe and turned it into a cinnamon flavoured cake which is the version I continue to make, because vanilla (or vanilla extract) is kind of an expensive ingredient for me to use on an everyday cake - although I would love to try that version some day.
What I love about this sheet cake recipe is its simple adaptability to grain free components perhaps because it is flat and also because of how forgiving the recipe is in terms of measurements. I have yet to actually properly measure most of the components and still the cake comes out great and tastes great! Can't beat that.
Also, I appreciate that the "frosting" can be made in a way that is also compliant to my way of eating. Truthfully though I have yet to try the frosting as I am experimenting with a dairy free life these days and most of the ones I would like to make start with whipping cream or something like that, but the cake has been really tasty without frosting.
Check out my dedicated blog for grain free recipes here.
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