Ingredients

1.

Egg
3 medium
2.

Butter
1-⅔ cup
3.

Lemon Juice Raw
2 teaspoon
4.

Baking Soda
1-½ tsp
5.

Finely Ground Almond Meal Flour By Bob's Red Mill
2 cup
6.

Xylitol Sweetener
1-⅔ cup
7.

Raspberries
1 cup
8.

Water
1 tablespoon
9.

Beverages Almond Milk Unsweetened Shelf Stable
1 tablespoon
10.

Vanilla Extract
1 tsp
11.

Beverages Almond Milk Unsweetened Shelf Stable
1 tablespoon
12.

Xylitol Sweetener
1-⅔ cup

Instructions

1.
Preheat the oven to 340 degrees Fahrenheit (170 degrees Celsius) and grease two 6-inch cake tins. Set aside.
2.
In a large mixing bowl, combine the ground almonds and baking soda. Stir well to ensure even distribution.
3.
Ensure the butter is softened. In a separate large mixing bowl, cream together 1 cup of softened butter and 1 cup of xylitol until the mixture is smooth and fluffy.
4.
Add the eggs one at a time to the butter and xylitol mixture, beating well after each addition to fully incorporate.
5.
Add the lemon juice, 1/4 cup of almond milk, and vanilla extract to the mixture. Mix thoroughly to combine all the wet ingredients.
6.
Gradually fold the dry ingredients (almond flour and baking soda) into the wet ingredients, adding a little at a time. Continue folding until you have a smooth and well-combined cake batter.
7.
Divide the cake batter evenly between the two prepared cake tins. Place the tins side by side in the preheated oven and bake for 30-35 minutes, or until the cakes are golden brown on top and a skewer inserted into the center comes out clean.
8.
While the cakes are baking, prepare the raspberry jam. In a small saucepan, combine the raspberries, water, and 1/2 tablespoon of xylitol. Bring the mixture to a boil, then allow it to bubble for 3-4 minutes, until the raspberries have broken down.
9.
Reduce the heat to a simmer and cook for an additional 2-3 minutes, until the mixture has reduced to a thick jam-like consistency. Remove from heat and set aside to cool.
10.
Once the cakes are ready, remove them from the oven and allow them to cool in their tins for a few minutes. Then, remove the cakes from the tins and allow them to cool completely on a wire rack.
11.
While the cake is cooling, prepare the buttercream. Add 2/3 cup of xylitol to a food processor and blend on a high setting for approximately 5 minutes, or until you achieve a fine, powdered consistency.
12.
Reserve 1 tablespoon of the powdered xylitol for dusting. Add the remaining 2/3 cup of butter to the food processor and blend until a thick paste forms.
13.
Add 2 tablespoons of almond milk, a little at a time, to the butter mixture in the food processor. Continue blending until you have a smooth and fluffy buttercream.
14.
Once the cakes are completely cool, spread the prepared raspberry jam evenly over the top of one of the cake layers.
15.
Turn the other cake layer upside down and cover the underside generously with the buttercream.
16.
Carefully sandwich the two cake layers together. Dust the top of the cake with the reserved powdered xylitol before serving.