Spiced Cake
Almond and coconut flour provide fiber and a dense aromatic base, while cream cheese and sour cream keep the layers tender. Cinnamon and ginger create a warm aroma that deepens as the cake absorbs the frosting.
Whip the eggs (200 g) with stevia (to taste). Add the softened coconut oil (100 g), then the almond flour (150 g), coconut flour (20 g), cinnamon (2.5 g), ground ginger (1 g), and baking soda (2.5 g). Mix the batter.
Transfer the batter to a pan and bake at 180°C until done, approximately 30 minutes.
For the frosting, blend the cream cheese (300 g), softened butter (50 g), sour cream 30% (200 g), stevia (to taste), and vanilla (to taste) with an immersion blender.
Cool the cake and cut it horizontally into 2–3 layers. Frost each layer, assemble the cake, and let it absorb the cream.
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