GRAIN FREE LAYER CAKE DIRECTIONS

2 LAYER 8/9-inch CAKE

Note: For a dairy free option I recommend full-fat coconut milk. 

 

DRY INGREDIENTS:

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

WET INGREDIENTS:

 

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 

DIRECTIONS:

 

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.

Cart0
California-Country-Gal-Logo.png