A soft, buttery almond flour sponge soaked in a glossy vanilla syrup for a moist, melt-in-your-mouth sugar-free dessert.

Scale

1 3/4 cups almond flour

1/4 cup coconut flour

1/3 cup powdered monk fruit sweetener (Lakanto or Swerve)

1 tsp baking powder

1/4 tsp salt

3 large eggs

1/2 cup unsalted butter, melted

1 tsp vanilla extract

1/2 cup unsweetened almond milk

Vanilla Syrup

1/2 cup water

1/3 cup monk fruit sweetener

1 tsp vanilla extract

1 tbsp butter

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1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.

2. In a bowl whisk together almond flour, coconut flour, monk fruit sweetener, baking powder, and salt.

3. In another bowl whisk the eggs, melted butter, vanilla extract, and almond milk until smooth.

4. Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.

5. Pour the batter into the prepared cake pan and smooth the top.

6. Bake for 25–30 minutes until the cake is golden and a toothpick inserted in the center comes out clean.

7. While the cake bakes, prepare the syrup by simmering water and monk fruit sweetener in a small saucepan for 3–4 minutes.

8. Remove the syrup from heat and stir in vanilla extract and butter until combined.

9. Once the cake comes out of the oven, poke small holes across the surface using a fork or toothpick.

10. Slowly pour the warm syrup over the cake and allow it to soak in.

11. Let the cake cool for 15–20 minutes before slicing and serving.

Use fine almond flour for the best texture.

Pour the syrup slowly so the cake absorbs it evenly.

Do not overbake the cake to keep it moist.

Serve with whipped cream or fresh berries for extra flavor.