Magically Moist Almond Cake

(This moist almond cake is mostly from Bob’s Redmill with alternatives in parenthesis.)

Ingredients

• 1 ½  Cup Almond flour (Bob’s not best)
• 1 cup sugar (I used ½ cup coconut sugar, maple syrup also good)
• 4 eggs
• ½ cup milk
• 1 t. Vanilla extract (I’ve also used paste)
• ¾ cup butter unsalted (prob better with, but I used coconut oil melted)
• ½ cup organic coconut flour
• ½ t. salt 
• 2 t. Baking powder
• ¼ cup or more cocoa nibs (can be creative w walnuts, raisins, or chocolate chips)

Moist Almond Cake Directions

1. Preheat oven to 350 degrees F.
2. Grease 9 X 12 inch pan (I used coconut oil, but butter is fine too). Cream together butter and sugar until smooth (after coconut oil cools, if using).
3. Add eggs, beat until fully blended.
4. Add milk, vanilla to combine.
5. Mix dry ingredients in a separate bowl (I used a food processor).
6. Then add wet ingredients to dry, mix well, and then add additions (cocoa nibs, or).
7. Mix briefly, then spread out on a greased pan. Bake for 30 minutes. 
8. Can serve with whipped cream, fresh berries or plain. 
9. Enjoy, healthy low sugar dessert! 🙂