Ingredients
- 1 cup almond flour (or whole wheat pastry flour for a more traditional cake)
- 4 large eggs, room temperature
- 1/4 cup granulated erythritol or monk fruit sweetener
- 1/4 cup unsweetened almond milk (or low-fat milk)
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- In a large bowl, separate the egg yolks and whites.
- Using a hand mixer, beat the egg whites with a pinch of salt until soft peaks form. Slowly add half of the sweetener while beating until stiff peaks form.
- In another bowl, whisk the egg yolks, remaining sweetener, vanilla extract, and almond milk until light and frothy.
- Gently fold the almond flour and baking powder into the yolk mixture.
- Gradually fold the beaten egg whites into the batter, a little at a time, using a spatula to keep the air in the mixture.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before removing from the pan. Dust with a light sprinkle of powdered erythritol if desired.
Would you like me to help write a version with a different flavor or topping?