Ultimate Pesach Vanilla Cake
Servings: 12 servings
Ingredients
- 6 eggs
- 1½ cups sugar
- ½ cup oil
- 1 (3.25-oz) package vanilla pudding mix
- 2 tsp baking powder
- 2 tsp pure vanilla extract
- pinch salt
- 2 cups almond flour
- 1 cup potato starch
Vanilla Glaze:
- 2 cups powdered sugar
- 2 tbsp almond milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a Bundt pan, a 9x13-inch pan, or two 2-lb loaf pans well; set aside.
- In a mixing bowl, whisk together eggs, sugar, oil, pudding mix, baking powder, vanilla, and salt until combined and creamy.
- Gradually add almond flour and potato starch; stir until a batter forms.
- Pour batter into prepared pan(s). Bake about 45 minutes for a Bundt pan, 50-55 minutes for a 9x13-inch pan, and 40-45 minutes for loaf pans, until the tops feel firm.
- Prepare glaze: stir all glaze ingredients together in a small bowl until smooth. Drizzle over cooled cake.
Notes
This cake freezes nicely, well wrapped, with or without glaze.
