Preheat the oven to 180C/350F. Line two 8-inch pans with parchment/baking paper and set aside.

CREAM BUTTER

• In a stand mixer or hand mixer, cream your butter and allulose until fluffy, around 8 minutes. Add the eggs in, one at a time, and beat well until fully incorporated. Add the milk and vanilla extract until combined.

DRY INGREDIENTS INSTRUCTIONS

• In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside.

COMBINE

• Add the dry ingredients into the wet ingredients and beat until creamy.
• Divide the batter evenly amongst the two cake pans, and smoothen out the tops. Bake for around 18-22 minutes, or until a skewer comes out clean. Allow the cakes to cool completely.

FROSTING

• Beat the butter in a mixing bowl (stand or hand mixer) for about 7 minutes until light and fluffy. (Don't skimp on this. Its worth it)
• Slowly add sifted powdered allulose and beat until fully incorporated and fluffy (about 2 more minutes).
• Add vanilla, salt, and 2 tbsp cream. Beat again until smooth and silky.
• Adjust consistency: Add more cream (1 tsp at a time) for softer frosting or a tiny bit more powdered allulose for firmer structure.
• Frost cake
• Store on counter for 2 days, fridge for 7, wrapped in the freezer for up to a month.