This is a plain white cake that is best served with a nice sweetened whipped cream and/or fresh berries. The texture is just mildly coarser than cake-flour cakes, but it makes an excellent base for strawberry shortcake! A nod to Tyeise for posting it on the Before and After Help website
3/4 cup butter
1 cup Splenda
4 eggs
1/2 cup milk
1 tsp vanilla
1 1/2 cups almond flour (See Cook's Notes)
1/2 cup coconut flour
1/4 tsp salt
2 tsp baking powder
Cream butter and sugar. Add eggs one at a time, beat well after each egg. Add milk and vanilla, blend.
In a separate bowl, mix flours, salt, and baking powder. Add dry ingredients to wet, beat until creamy.
Spread in greased 9 x 13 cake pan. I will mention that this batter is very thick, and definitely had to be spread.
Bake at 350 degrees for 30 mins.
Cook's Notes: it's best to get blanched FINELY ground almond flour as the almond meal is too coarse & baked goods could end up "like cornbread" or very heavy and sink in the middle.
If you need some frosting, I recommend Pillbury's Sugar Free
