Yellow Cake

and Luscious Chocolate Frosting

May 31, 2025

Last week I was roadtripping with one of my boys through Northern California and then back up through Oregon to Seattle. He climbed El Capitan for a few days and then we hiked and dined our way back home. I hadn’t hiked yet this season, and probably wasn’t in big hiking shape yet, but when in Yosemite, it’s a must. We hiked over 15 miles in one day across Yosemite, passing through the Mist Trail, Vernal falls, Nevada Falls, Glacier Point, and the Four Mail Trail. I’m still recovering a bit, mostly in my quads. Needless to say, it was spectacular (photos by Sam Kerwien).

And then I made a new version yellow cake using almond flour. I’ve been working on revamping my original yellow cake recipe using almond flour, which goes way back to March of 2011. I remember people sharing their personal baking tips, some of which I use to this day. Read through the comments to get a sense of the cake love in that post.

The new version is way less fussy, uses fewer ingredients and has a great texture. I left the old recipe on the post as well because I know many still use that one. And of course you can turn the recipe into cupcakes with a shorter baking time. Or if you’d like to make yellow cupcakes with applesauce try this well-loved version.

My new yellow cake would not be complete without a luscious chocolate frosting. And in true form, the recipe uses only three whole food ingredients (or four if you want to thin it out a bit using olive oil or coconut milk).

That’s it for now. Happy cake baking and frosting making.

And thanks so much for being here.

Wishing you a great weekend,

Erica

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