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GRAIN FREE LAYER CAKE DIRECTIONS

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grain free pancakes

2 LAYER 8/9-inch CAKE

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

 

DRY INGREDIENTS:

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  • 2 1/2 Cups of our Breads & Buns Mix

  • 1/2 Cup coconut flour

  • Sweetener to equal 1 CUP sugar (I use a monk fruit/erythritol blend)

  • 2 teaspoons baking powder

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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:

 

  1. Whisk together the dry Ingredients in a large bowl and set aside. 

  2. In your blender, blend together the Wet Ingredients. 

  3. Whisk the Wet Ingredients into the Dry Ingredients until well combined. 

  4. Divide between two greased 8-9" cake pans and bake at 350°F for 45 minutes.

  5. Cover if they begin to brown too much.

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