- Blanched Almond Flour - Coconut Flour - Natural Cocoa Powder - Baking Powder - Baking Soda
Preheat oven to 350 degrees. Line the bottom of 2 9-inch cake pans with parchment paper and grease with oil or line a muffin tin with paper cups.
In a large mixing bowl, whisk together the dry ingredients, including the blanched almond flour, coconut flour, cocoa powder, baking powder, baking soda, and sea salt.
In another large bowl, beat together the softened butter and monk fruit/allulose sweetener or xylitol until nicely combined, this may take several minutes.
Beat in the eggs, one at a time. Then add the pure vanilla, non-dairy milk, vinegar, and food coloring. Beat to combine.