This makes for a perfect birthday cake. It has a beautiful texture. Great if you have leftover egg yolks after making angel food cake or macarons. I served it with a cream cheese frosting (recipe in my cupcake recipe blog post).
12 egg yolks room temp
2 cups almond flour
2 tablespoons baking powder
2 cups swerve
2 tablespoon vanilla bean extract or vanilla
1 cup distilled water or purified water (not tap)
1 cup coconut flour
Juice of 1 lemon
Preheat oven to 350 degrees. Spray or grease cake pan of choice with butter or ghee. Mix flours together with a hand mixer on low. Beat egg yolks with a hand mixer for 3 minutes. Then add swerve, beat for another 2 minutes. Add baking powder, water, lemon, and vanilla. Mix with a hand mixer until smooth. Add flour mixture, mix until smooth. Pour into cake pan. Bake for 30 minutes on the middle rack, then rotate and bake for 30 minutes. Check for doneness at 45 minutes total depending on oven and altitudes.
Let cake rest for 90 minutes before frosting. Best served cold.