Ingredients

1.

Almond flour
6 cup
2.

Powdered Erythritol (Icing Sugar)
1.5 cup
3.

Coarse Kosher Salt
0.5 tsp
4.

Baking powder
4 tsp
5.

Butter
1 cup
6.

Vanilla extract
2 tsp
7.

Raw egg
4 large
8.

Almond milk
1 cup
9.

Powdered Erythritol (Icing Sugar)
1.5 cup
10.

Butter
1 cup
11.

Vanilla extract
2 tsp
12.

Almond milk
1 cup

Instructions

1.
Preheat the oven to 350 F (180 C). Prepare two 8 cake pans with nonstick cooking spray (preferably avocado oil). Then line the pans with a parchment paper round. To make a parchment paper round, form a square with the parchment paper and trim off any excess. Then fold the square in half into a triangle. Fold the triangle in half two more times. Place the point of the triangle into the center of the baking pan and trim the excess where the end reaches the outside of the cake pan. Open the triangle to form the circle.
2.
Combine the dry ingredients, including the almond flour, sweetener, baking powder, and salt. Whisk together well. Make sure the mixing bowl is large enough to add in the liquid ingredients next.
3.
Add in the liquid ingredients, including melted butter (could also substitute for coconut oil), vanilla extract, eggs, and almond milk. Begin to whisk the mixture together. The batter will be fairly thick.
4.
Evenly pour the batter into the prepared cake pans. Level the cakes with an offset spatula. Bake for 32-34 minutes or until the center of the cake is puffed and lightly golden brown on top. There may be some mild cracking on the top of the cake, which is ok. Allow the cakes to cool completely before removing them from the pan.
5.
Once the cakes are almost cool, begin to make the frosting by combining three sticks of butter, 3 cups of sweetener, the remaining vanilla extract, and remaining almond milk in the bowl of a stand mixer fitted with a paddle attachment. Beat the mixture on low at first to incorporate. Then, increase the speed to medium-high, beating the mixture for 8-10 minutes in total. Beat the frosting for the entire length of time as this incorporates air into the frosting for the lightest frosting possible! Make sure to scrape down the sides several times during this time.
6.
Once the cakes are cooled, run a knife around the edges of the cakes. Invert the first cake onto a plate or cake stand. Remove the parchment paper round. To make the cakes easier to work with, you might want to consider freezing them so they are very firm, but not solid. You will want to carefully remove them from the baking pan before doing this and place them on a baking sheet or plate. Continue by spreading a thin layer of frosting onto the top of the cake.
7.
Invert the second cake in the same manner. Place this on top of the first cake. Make sure the bottom of the cake is now the top, as this side is perfectly smooth for frosting.
8.
Frost the top and sides of the cake with a thin layer of frosting. The layer will serve as the coat, which will hold down any crumbs. Chill the cake for 15-20 minutes or until the thin layer of frosting is firm.
9.
Remove the cake from the fridge and frost with any remaining frosting. Make sure the frosting is smooth on the top and the sides. The easiest way to do this is to use a metal bench scraper placed flat on the sides of the cake. Gently turn the plate or cake stand that the cake is on to allow the bench scrape to remove any excess frosting. This will smooth the frosting into an even layer. Once the sides are smooth, smooth the top using the same scraper. Decorate the cake as desired!