Lightly sweetened sugar free blueberry cake, using as its key ingredients a brown sugar substitute and Zero sugar honey.
In the bowl of a mixer, cream together the softened butter, sugar and honey.
Add in the lemon juice and almond extract. Next, add in the eggs, one at a time.
In another bowl, combine the dry ingredients—flours, baking soda, cinnamon and salt.
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.
Bake in a preheated oven at 350 for one hour or until a toothpick or skewer comes out clean.
Once the cake layers have cooled, stack them atop of each other and lightly drizzle with more brown sugar and honey. (Optional)
Whenever possible use organic ingredients.Â