2 cups almond flour
1 cup coconut flour
2 tablespoon baking powder
1/2 cup room temperature butter
1/2 cup Pyure granulated sweetener
1 teaspoon xanthan gum
3/4 cup heavy whipping cream
1/4 cup melted coconut oil
2 tablespoons vanilla extract
ButterCream Frosting: Find Recipe HERE
My oven is a convection oven so it cooks a tad bit faster. Your cake may take longer in cooking time, so that's why I always stress to do the toothpick test!
Preheat oven to 350 degrees Fahrenheit.
Grease a glass 7x11 baking dish with cooking spray.
Using a stand mixer, cream the butter and Pyure- slowly add in the vanilla extract and mix until well combined. Set aside.
In a large mixing bowl, sift in the the flours and baking powder. Mix in eggs and coconut oil. Mix well. Add in the creamed butter and Pyure mixture and mix well. Lastly add in the heavy whipping cream and xathan gum and mix thoroughly.
Pour into the greased baking dish, spread out evenly, and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Allow to cool COMPLETELY before icing.
Serve and enjoy!
Serves 10-12 guests