2 cups of almond flour
1/2 cup of oat fiber or coconut flour
1 1/2 tsp of baking powder
1/2 tsp of salt
1 cup (two sticks) of room temperature unsalted butter
3/4 cup of THM Gentle Sweet (see post above on tips for other sweeteners)
1 tsp vanilla
1/2 tsp of almond flavor (this is optional, but makes it great)
1/2 cup of sour cream
4 room temperature eggs
2 cups of heavy whipping cream
1/3 cup of THM Gentle Sweet
1 tsp vanilla
Pinch of salt
1 lbs of washed strawberries
1 lbs of washed blueberries
Parchment paper for bottom of pan
Preheat oven to 350 degrees.
Grease a 9X13 glass cake pan and place a piece of parchment paper in the bottom.
Grease parchment paper.
In a big bowl combine butter, sweetener, 1 tsp of vanilla and 1/2 tsp of almond flavor.
Add in the eggs and mix well.
Add in the almond flour, oat fiber, baking powder & salt.
Add in the sour cream.
This batter will be thick.
Spread into greased pan and bake for 25-27 minutes.
While cake is baking, mix whipping cream, sweetener, pinch of salt and vanilla until fluffy.
Chop strawberries to desired size.
Once cake is done, flip over onto a cutting board and allow to cool completely.
You can speed this up by putting cake into freeze for 10 minutes.
Once cold, cut cake into squares.
Assemble the trifle.
Cake, whipped cream, fruit, cake whipped cream fruit.
End with whipped cream & fruit!