Melt-in-Your-Mouth Vanilla Cloud Cake Directions:
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Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
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In a bowl, whisk almond flour, self-rising flour, baking powder, and salt. Set aside.
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In another bowl, beat light butter and erythritol until fluffy (2–3 minutes).
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Add eggs one by one, mixing well after each. Stir in vanilla extract.
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Gradually add dry ingredients and almond milk alternately, stirring just until combined.
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Pour batter into the prepared pan and smooth the surface.
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Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 10 minutes, then remove and cool completely on a rack.
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For the glaze, whisk powdered erythritol, almond milk, and vanilla until smooth.
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Drizzle over cooled cake. Let it set slightly before serving. Decorate if desired.
WW Points Calculation:
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1 cup almond flour: 16 pt
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½ cup self-rising flour: 6 pt
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¼ cup light butter: 6 pt
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½ cup erythritol: 0 pt
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2 large eggs: 0 pt
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½ cup unsweetened almond milk: 1 pt
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½ cup powdered erythritol: 0 pt
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1 tbsp almond milk (glaze): 0 pt
Total Points: 29
Servings: 10
Per Serving: 2.90 points
Nutrition Information:
Calories: 145
Fat: 10g
Protein: 5g
Carbohydrates: 11g
Sugar: 1g
Sodium: 125mg
I'm waiting for your comments! Enjoy!
