Ingredients
Method
- Preheat your oven to 325°F (163°C). Grease two 8-inch round pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the sifted almond flour, coconut flour, baking powder, baking soda, and salt until completely combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and allulose on medium-high speed for 4 to 5 minutes until pale and fluffy.
- Reduce the mixer speed to low and add the room temperature eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract.
- With the mixer on low, add one-third of the dry ingredients, followed by half of the sour cream. Repeat, ending with the final third of the dry ingredients. Mix just until combined. If the batter is too thick, gently fold in the almond milk.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges pull away slightly from the pan. If the tops brown too quickly, tent loosely with foil at the 25-minute mark.
- Allow to cool in the pans for at least 20 minutes before carefully turning them out onto wire racks to cool completely before frosting.
Notes
Expert Tip: Never try to frost these layers while they are even slightly warm. Because they lack standard sugar for structure, they are more delicate. For best results, wrap the cooled layers in plastic wrap and chill in the refrigerator for 1 hour before applying your frosting.