I just made this dense cake—my Brown Sugar and Honey Blueberry Double Layer 6 inch Cake—using both almond and oat flour. Plus, it’s sugar-free.
This is a new cake recipe that is slightly dense and super moist. The lightly sweetened flavor of this sugar-free cake has a very pleasing taste.
However, I must admit this cake recipe is still a work-in-progress quickly working its way to a work-towards-perfection in my test kitchen.
The end result for now, is that it is incredibly delicious, though not the most eye-catching from the photos in this post but was still worth sharing. Also, future modifications and adjustments will be posted here as an addendum, but for now, here it is in its raw but still yummy state.
RECIPE
Sugar Free, Brown Sugar and Honey, Blueberry Double Layer 6 inch Cake
Lightly sweetened sugar free blueberry cake, using as its key ingredients a brown sugar substitute and Zero sugar honey.
Ingredients
- 2 sticks Butter, unsalted softened
- 1 cup Swerve Brown Sugar
- 1/2 cup Zero Sugar Honey
- 1/4 tsp Almond Extract
- Juice from half a lemon
- 2 large Eggs room temperature
- 1 cup Almond Milk
- 1 cup Almond Flour
- 1-1/2 cups Oat Flour
- 1/2 tsp Cinnamon
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Fresh Blueberries
Instructions
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In the bowl of a mixer, cream together the softened butter, sugar and honey.
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Add in the lemon juice and almond extract. Next, add in the eggs, one at a time.
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In another bowl, combine the dry ingredients—flours, baking soda, cinnamon and salt.
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Add the dry into the wet while mixing, alternating flour in batches with the almond milk. Mix until cake butter is creamy and smooth. Add batter to 2, 6-inch cake pans that have been greased or buttered and floured.
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Bake in a preheated oven at 350 for one hour or until a toothpick or skewer comes out clean.
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Once the cake layers have cooled, stack them atop of each other and lightly drizzle with more brown sugar and honey. (Optional)
Recipe Notes
Whenever possible use organic ingredients.
