Preheat oven to 350F.

​

Begin by combining all the dry ingredients in a bowl: oat fiber, lupin flour, coconut flour, black velvet cacao powder, salt, xanthan gum, and baking powder. Set the bowl aside.

​

Next, add the butter and sweetener to the stand mixer bowl and cream them together. Scrape the sides of the bowl and collect the butter mixture at the bottom.

​

Now start adding in the eggs one at a time. Allow each egg to get incorporated into the mixture before adding another egg.

Once the eggs have all been added, pour in the rest of the wet ingredients: non-dairy milk, sour cream, vanilla and cake batter extracts. Mix well.

​

Add in the dry ingredients and mix until everything is well combined, and you have a thick, dark batter.

​

Remove the bowl from the stand mixer and with a rubber spatula, give the mixture one final stir, mixing in any butter or flour from the bottom of the bowl.

​

Spray 1 or 2 9 in. round cake pans and line the bottom with parchment paper for easy removal.

​

Pour in the cake batter and smooth it out in the pans. Then bang them on the surface of a counter to release any air bubbles.

​

Bake them in the oven at 350F for 15-20 minutes. Check them with a toothpick for doneness before removing them. Allow the cakes to cool completely before icing them.

 

Nutritional Facts for 1 slice of cake without frosting for a cake cut into 12 pieces: 133.2 Calories, 1.6g Net Carbs, 11.6g Fat, 5.0g Protein.

Nutritional Facts for 1 slice of cake with frosting for a cake cut into 12 pieces: 661.9 Calories, 4.7g Net Carbs, 65.1g Fat, 8.3g Protein.

​

Disclaimer: I'm in the Amazon and Walmart Associate Program and as such, I earn a small fee from qualifying purchases through affiliate links.