More detailed directions (with pictures)
Alright, lets get out all the ingredients we need to whip this little baby up!
Next we want to add all of our wet ingredients together in a bowl, starting with the egg whites. In the picture below, you can see me separating the eggs whites from the yolks. Toss the yolk back and forth between each half of the egg shell. Focus on tossing the yolk itself, not the whites – the egg whites will fall out into the bowl as you toss the yolk.
Then add almond milk…
And lastly the extracts.
Lightly whisk with a fork.
In a separate bowl, combine all the dry ingredients together: cake flour, salt, baking powder and erythritol.
Cream butter on low and slowly add in dry ingredients.
Then add in the wet ingredients and mix on low for two minutes.
Once everything is fully combined, our mixture should look something like this.
Now we can evenly pour the batter into two pre-greased and floured cake pans.
Toss those babies into the oven at 350 degrees for approximately 27-30 minutes.
Check with a toothpick to make sure that they’re done.
I like to have multi-layered cakes so I cut the two cakes in half.
…aaaand then I filled the middle with sugar free blackberry jam and my sugar free cream cheese frosting.
And there we have it: a delicious mess of amazement!