From A Calculated Whisk :
1/4 cup (4 tablespoons) unsalted butter, plus more for the pan
2/3 cup Big Tree Farms coconut sugar
1/4 teaspoon Big Tree Farms sea salt
1 teaspoon fresh vanilla scraped from a pod
2 large eggs
1/2 cup buttermilk* (this was a GENIUS tip from A Calculated Whisk)
1 cup lightly packed almond flour
1/4 cup tapioca flour
1/2 teaspoon baking soda
3 tablespoons Big Tree Farms cacao nibs
*No buttermilk? Add 1 teaspoon white vinegar to your half-cup measure. Fill it up the rest of the way with milk and wait 5-10 minutes. You’ve got a homemade buttermilk stand-in! The acidity is important in this recipe because it reacts with the baking soda to help the cake rise.
For the method and more great tips head over to the original post.
This was such an easy and delicious cake- great fresh out of the oven and just as good the next day out of the fridge. Such a light texture and fresh flavor with crunchy little cacao bits here and there. And high protein and low GI with the almond flour and coconut sugar!