Classic Yellow Cake for Two

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 tbsp Whey protein powder, unflavored

• Baking & Spices

  • 7 tbsp Almond flour
  • 1/2 tsp Baking powder
  • 2 tbsp Cocoa powder
  • 1 Pinch Salt
  • 2 tbsp Swerve sweetener
  • 2 tbsp Swerve sweetener, powdered
  • 3/4 tsp Vanilla

• Dairy

  • 3 1/2 tbsp Butter
  • 2 tbsp Whipping cream

Found on alldayidreamaboutfood.com

Description

Ingredients

• 7 tbsp almond flour
• 2 tbsp Swerve Sweetener
• 1 tbsp unflavored whey protein powder
• 1/2 tsp baking powder
• Pinch salt
• 1 1/2 tbsp butter, melted
• 1 large egg
• 1/4 tsp vanilla extract
• 2 tbsp cocoa powder
• 2 tbsp melted butter
• 2 tbsp powdered Swerve Sweetener
• 1/2 tsp vanilla extract
• 2 to 3 tbsp whipping cream, room temperature

Directions

• Preheat oven (or toaster oven) to 325F and grease 2 4-inch ramekins or mini cake pans.
• In a medium bowl, whisk together the almond flour, sweetener, whey protein powder, baking powder, and salt. Stir in the melted butter, egg, and vanilla until well combined.
• Divide mixture between the ramekins/pans and bake 12 to 15 minutes, until center is set and edges are just golden brown.
• Remove and let cool a few minutes in the pans and then flip out onto a wire rack to cool completely.
• In a medium bowl, beat together the cocoa powder and melted butter. Beat in powdered sweetener and vanilla extract.
• Beat in whipping cream one tbsp at a time until a spreadable frosting consistency is achieved.
• Place one layer of cake on a small plate and spread the top with about 1/4 of the frosting. Top with second layer of cake and spread the remaining frosting all over the top and sides of the cake. Let set in fridge 20 minutes, then get your honey-pie or your friend and dig in!

Nutrition