Low Carb Strawberry Cake

Made with MsPatticakes Almond Flour Blend in the following mixes:  Pancake and Baking Mix; Cake and Muffin Mix; or Buttery Biscuit Mix   All 3 have the same flour ingredients to make this wonderful cake or muffins.

Preheat oven to 325. Spray, two 9” round cake pans.. Add parchment paper to bottoms of pan for easy release.  To make muffins, line pan with 20 cupcake liners.

Beat together in large bowl or stand mixer:

1/2 cup softened (not melted) butter of choice and 1 .5 cups granulated sweetener of choice until fluffy.

In a small bowl or glass measuring cup add 1 tbsp. apple cider vinegar to  1 1/4 cup warmed buttermilk or creamy oat/silk milk and set aside.

In a medium bowl whisk 4 eggs together.  Add whisked eggs to the butter mixture plus 2 tsp. raspberry extract,  rested milk,  1/4 cup of canola  or vegetable oil, 1/4 cup sour cream, and 1 cup low carb flour. Beat until just combined. 

Fold in 2 cups sifted low carb flour and 1 scoop whey protein (or egg protein) powder until combined (helps it rise).  Do not over mix.

Pour into greased pans.  Spray a sheet of foil with vegetable spray and loosely cover cakes.   Bake for 30 -35 minutes or until toothpick comes out clean in the center. Let cool completely before removing. 

Note:  Gluten free cakes don't rise like wheat based cakes.