Ingredients:

• 1 1/2 cups blanched almond flour
• 1/2 cup coconut flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup butter
• 1 cup xylitol
• 4 large eggs (room temperature)
• 1/2 cup almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350F. Line two 8-inch pans with parchment/baking paper or grease and set aside.
2. In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside.
3. In a stand mixer or hand mixer, cream your butter and sweetener until fluffy, around 8 minutes.
4. Add the eggs in, one at a time, and beat well until fully incorporated.
5. Add the milk and vanilla extract until combined.
6. Add the dry ingredients and beat until creamy.
7. Divide the batter evenly amongst the two cake pans, and smooth out the tops. Bake for around 22-25 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely.

Notes:

• Almond Flour- You must use blanched almond flour, otherwise the cake will be darker and denser. Blanched almond flour is often called superfine almond flour.
• Coconut Flour- Works with the almond flour to produce a super fluffy and moist cake. DO NOT omit this or substitute this for something else.
• Baking Powder- Leavens out the cake and helps it rise.
• Salt- Brings out the sweetness of the cake.
• Butter- Room temperature
• Sugar Substitute- You can use xylitol or stevia. If using stevia, only use 1/4 cup
• Eggs- Use room temperature eggs, not refrigerated.
• Milk of choice- Almond milk, coconut milk, cashew milk, etc. All will work.
• Vanilla extract- A MUST for any cake or baked food recipe.
• Do not overbake the cake, as the cake continues to bake while it cools.