Classic Vanilla Cake (Gluten-Free, Dairy-Free)

Ingredients

• 1/2 cup dairy-free butter, softened
• 3/4 cup allulose
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup unsweetened almond milk

Method

1. 1

   Preheat oven to 350°F, grease and line an 8-inch round cake pan.

2. 2

   Bring butter and eggs to room temperature ahead of time — cold butter and eggs don't blend smoothly with the batter, which is what causes a curdled, uneven mixture that bakes up dense instead of light.

3. 3

   Cream dairy-free butter and allulose together for a full 3-4 minutes until visibly pale and fluffy, not just combined — this extended creaming is what beats enough air into the batter for a fine, tender crumb; stopping early leaves a denser cake.

4. 4

   Beat in eggs one at a time, then vanilla.

5. 5

   Whisk almond flour, coconut flour, baking powder, and salt together, then alternate adding it with the almond milk into the wet mixture, mixing until just combined.

6. 6

   Pour into the prepared pan and bake 28-32 minutes until a toothpick comes out clean. Cool completely before frosting.