Ingredients:

  • 1 ½ cups (150g) almond flour, finely ground
  • ½ cup (50g) ground almonds
  • ¼ cup (30g) coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ½ cup (120ml) erythritol or other granulated sugar-free sweetener, like monk fruit
  • 2 large eggs
  • ¼ cup (60ml) unsweetened applesauce
  • ¼ cup (60ml) unsweetened almond milk
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ cup (30g) powdered erythritol or other powdered sugar-free sweetener (optional)
  • 1-2 tablespoons fresh lemon juice (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment) a 9-inch round cake pan.
  2. Whisk together almond flour, ground almonds, coconut flour, baking powder, baking soda, and salt in a bowl.
  3. In a separate bowl, cream together the softened butter and sweetener until light and fluffy.
  4. Beat in eggs one at a time, then stir in applesauce, almond milk, lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Pour batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. Whisk together powdered sweetener and lemon juice until smooth (if making glaze). Drizzle over the cooled cake.