Recipes & Photos Courtesy of Tina VanDenHeuvel-Cook, NTP
You can follow Tina on Instagram @madebetterforyou
INGREDIENTS: For the Cake: 2 1/2 cups almond flour 1/2 cup plain whey protein powder 2 tbsp. coconut flour 1 tbsp. baking powder 1/2 tsp. salt 1 tbsp. cinnamon 3/4 tsp. cardamom 1/2 tsp. nutmeg 1/2 tsp. ginger 1/2 tsp. clove 1/2 tsp. allspice 1/2 cup butter, softened 3/4 cup brown sugar (I like Swerve brand) 3 eggs at room temperature 1 tsp. vanilla extract 1/2 cup almond milk 1/2 cup sour cream For the Maple Cream Cheese Frosting: 8 oz. softened cream cheese 1/2 cup softened butter 2 tsp. maple extract (I like Cook's brand) 1 cup confectioners sugar (I like Swerve brand)
METHOD: For the Cake: • Preheat the oven to 350˚F and grease two 8-inch round metal baking pans well. Line the bottoms with parchment paper and grease the parchment.
• In a medium bowl, whisk together the almond flour, protein powder, coconut flour, baking powder, salt and spices.
• In a large bowl, beat the butter, then add brown sugar and beat until fluffy, about 2 minutes. Beat in the eggs, one at a time, until well incorporated. Beat in the vanilla extract and almond milk, then beat in sour cream.
• Add the flour mixture in two additions. Divide the batter among the prepared baking pans and spread to the edges.
• Bake for 25 to 30 minutes, until golden brown around the edges and a toothpick inserted into the center of the cake comes out clean.
• Remove and let cool in the pans for 30 minutes, then run a sharp knife around the edges and flip out onto wire racks to cool completely. For the Maple Cream Cheese Frosting: • In a medium bowl, beat butter, add cream cheese in chunks, add maple extract and add powdered sweetener a little at a time until frosting is light and fluffy. To Assemble the Cake: • Place one layer of cake on a serving plate and spread the top with frosting.
• Place the second layer on top and spread the remaining frosting all over the top and the sides of the cake.
