Ingredients

The following ingredients have 8 Servings
  • 3.5 ounces unsalted butter (softened)
  • 1/4 cup swerve
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 1/4 cup almond flour
  • 1 teaspoon baking powder
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons unsalted butter (melted, for topping)
  • 1 tablespoon swerve (for topping)
  • 1 teaspoon cinnamon (for topping)

Instruction

  • Preheat the oven to 170C/340F.Prepare an 8 inch round cake tin by greasing and lining the base with parchment paper.
  • Place the butter and swerve in a bowl and beat with your hand mixer on medium speed until smooth and creamy.
  • Add the eggs one at a time and beat them in.
  • Add the remaining ingredients, except the topping ingredients, and mix on low speed until combined.
  • Gently spoon the mixture into your prepared tin and bake for 20-25 minutes, until the cake is lightly browned and springs back when touched in the center.
  • Leave to cool in the tin for 10 minutes before turning out onto a cooling rack.
  • Mix together the swerve and cinnamon in a small bowl.
  • Brush the warm cake with the melted butter and sprinkle over the cinnamon mixture.
  • Serve the cake warm.