Ingredients

• 384 gramsAlmond flour
• 128 gramsCoconut flour
• 8 wholeEggs
• 2 teaspoonsVanilla essence
• 8 gramsSalt
• 192 gramsButter (unsalted) non dairy if possible
• 256 gramsErythritol
• 240 millilitresAlmond milk (any milk is fine)
• 4 teaspoonsBaking soda

Steps

• Step 1Preheat the oven to 180C/350F. Line two 8-inch pans with parchment/baking paper and set aside.
• Step 2In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside.
• Step 3Separately cream your butter and sugar until fluffy. Add the eggs in, one at a time, and beat well until fully incorporated. Add the milk and vanilla extract until combined. Add the dry ingredients and beat until creamy.
• Step 4Divide the batter evenly amongst the two cake pans, and smoothen out the tops. Bake for around 22-25 minutes, or until a skewer comes out clean. Allow the cakes to cool completely.
• Step 5Once cool, frost the cakes with your favourite frosting.