GRAIN FREE LAYER CAKE DIRECTIONS
2 LAYER 8/9-inch CAKE
Note: For a dairy free option I recommend full-fat coconut milk.
1 whole (10.2 oz) bag of any REAL BREAD™ BAKING MIX
1/2 CUP coconut flour
Sweetener to equal 1 CUP sugar (I use a monk fruit/erythritol blend)
2 teaspoons baking powder
6 LARGE eggs
1 1/2 CUPS sour cream
1 1/2 CUPS buttermilk (or heavy cream + 1 T lemon juice)
2 TABLESPOONS vanilla
1 teaspoon almond extract
1 teaspoon stevia or pure monk fruit
Whisk together the dry Ingredients in a large bowl and set aside.
In your blender, blend together the Wet Ingredients.
Whisk the Wet Ingredients into the Dry Ingredients until well combined.
Divide between two greased 8-9" cake pans and bake at 350°F for 45 minutes.
Cover if they begin to brown too much.