Flourless Almond & Coconut Cake

1/2 cup Butter soft (or coconut oil or vegan butter substitute)
1/4 cup Sugar (or coconut sugar or Stevia)
3-4 Whole Eggs (5 egg whites or apple sauce, 1 egg = 1/4 cup apple sauce)
3/4 cup Milk
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1-1/2 cups Almond Flour
1/2 cup Organic Coconut Flour
2 tsp Baking Powder
1/4 tsp Sea Salt

Toppings: almond slices, organic shredded coconut flakes, and powdered cinnamon.

Preheat oven to 350°F. Thoroughly coat a 7"x11" baking pan with butter/oil or non-stick spray

Cream butter and sugar until light and fluffy, 7 – 10 minutes. Add in eggs, one at a time, and beat until fully blended. Add milk and extracts and mix until combined.

In a separate bowl, combine Almond Meal/Flour, Organic Coconut Flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until creamy.

Pour batter evenly into prepared cake pan and smooth top. Add toppings. Bake until set and a tester inserted in the center comes out clean, about 25 minutes. 

Let cool completely. Serve and enjoy!

Special Notes:
~ Recipe Shared by Miriam Q.