Luca’s Gluten & Sugar Free Birthday Cake

• 3 cups almond flour
• 1 cup coconut flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cup butter 
• 2 cups erythritol, blended into confectioners (powdered) sweetener in a blender for 30 seconds
• 8 eggs 
• 1 cup unsweetened almond milk or whole milk
• 2 teaspoons vanilla extract or 1 tsp powder 
• 5 tablespoons cocoa powder
• optional: sugar free sprinkles

Vanilla Cream Frosting Ingredients: 

• 600 grams sugar free powdered sweetener (I used erythritol and make it into powder for 30 seconds in a blender on the flour setting)
• 300 g grams butter, softened
• 2 teaspoons vanilla extract
• 2 tablespoons unsweetened almond milk or whole milk 
• optional: natural food coloring (beet juice for pink frosting, I used a natural blue food coloring online sourced)

Directions

• Preheat the oven to 180C/350F. Coat two 8-inch pans with coconut oil spray or grease with butter. I used two 4.5 inch pans to make a taller cake.
• Mix and set aside the dry ingredients. In a stand mixer or hand mixer, cream the butter and sugar for 7-8 minutes. Add in the eggs one at a time, and beat until fully blended for 1-2 minutes. Add the almond milk and vanilla until combined. Add in the dry ingredients that were set aside and beat until well mixed.
• Divide the batter evenly and remove half the batter and set aside. Pour one half into one of the cake pans. Add the other half of the batter back into the mixer and add the cocoa powder. Blend well. Pour into the other cake pan, and smooth out the tops of the cake pans. Bake for around 25 minutes or until a skewer comes out clean. Remove the cakes from the oven and set on a cooling rack or an area to cool. Allow both  the cakes to cool completely before frosting.

• Sift the powdered erythritol to make sure it is very fine and add it to your mixing bowl. Add the cubes of butter and the confectioners powdered erythritol and beat until well blended for about 3-4 minutes. Add the vanilla extract. Turn down the speed to low, add the milk and mix well.
• Once both cakes are completely cooled on a rack for 2 hours, slice the cakes into two if you prefer to have 3 or 4 layers. Frost the first cake on the bottom (I put the chocolate layer first). Once it is fully frosted, add the vanilla cake(s) on top gently and frost the entire cake with the vanilla frosting. You can make a crumb coat like in this photo using a scraper and turning the cake on a cake stand if you are advanced or look up some video tutorials on how to frost a cake on YouTube. If using this method, cool in the refrigerator for 1-2 hours & remove from fridge to finish the icing process with a final layer (I use an icing scraper and run it under warm water to finish smoothing it all out).

• I used sugar free sprinkles and poured them into my hand and pressed them into the side, rotating it on a cake stand. Decorate with cake toppers and/or candles. I got my cake toppers and sugar free sprinkles on Amazon. 

Makes 16 slices. Macros for 1 slice of cake with frosting (optional sprinkles not included): 8 g carb, 5 g protein, 27 g fat. 

Energy: 175 Calories or 290 per frosted slice

Let me know if you try it!! 

Much Love, Vanessa.