Ingredients

• 224g (2 cups) Coconut Flour
• 192g (1 cup) Granulated Erythritol
• 1 tbs Double-Acting Baking Powder
• ¼ tsp Salt
• 369g (1½ cups) Unsweetened Applesauce
• 300g (1¼ cups) Unsweetened Vanilla Almond Milk
• 227g (1 cup) Plain, Nonfat Greek Yogurt
• 6 Large Eggs
• 5 Large Egg Whites
• 1 tbs Vanilla Paste
• 1 tbs Liquid Stevia Extract
• 2 tsp Natural Butter Flavor

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray 2 8” cake pans with cooking spray and line with 8” circle parchment paper liners.
  
• In a medium-sized bowl, whisk together the coconut flour, erythritol, baking powder and salt.
• In an electric stand mixer bowl fitted with a beater attachment, add the applesauce, almond milk, yogurt, eggs, egg whites, vanilla paste, stevia extract and butter flavor. Mix on low speed. Add the dry ingredients to the stand mixer and increase the mixer speed to medium. Mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary.
• Pour the batter into the prepared cake pans. Tap the pans on the counter a few times to make sure the batter is level. Bake for 60 minutes, or until the surface springs back when tapped. Let cool completely in the pan.
• Frost with your frosting of choice. Slice and serve, or store in the fridge covered with a cake dome for up to 5 days.

Recipe Notes

I originally wasn’t going to share the recipe here because I worked so incredibly hard on publishing Naughty or Nice.  But I wanted to provide it here because that way, you can determine whether or not the cookbook is for you!