INGREDIENTS
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1½ cups unsalted butter + 1 Tablespoon for greasing the pans, at room temperature
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2 cups organic sugar
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8 large eggs, room temperature
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1 cup plain, unsweetened hemp milk (or full fat cow’s milk)
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2 vanilla bean pods, scraped and mixed with milk
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12 ounces (340 grams) blanched almond flour
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4 ounces (113 grams) coconut flour
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4 teaspoons gluten free baking powder
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½ teaspoon finely ground sea salt
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Two 9″ x 2″ round cake pans
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Stand Mixer or Handheld Mixer
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Cake Tester
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Cooling Racks