1 stick unsalted butter, melted and cooled
1/3 cup unsweetened, natural applesauce
4 large eggs
2 tsp. SweetLeaf Vanilla Crème Stevia
½ cup plain yogurt
½ teaspoon vanilla extract
¼ teaspoon REAL salt
1 teaspoon baking soda
3 teaspoons aluminum free baking powder
¼ cup plus 2 Tablespoons dry, powdered milk
2 cups almond flour
Preheat oven to 350.
Place ingredients in your mixing bowl in the order listed, mixing well with each one.
Bake in a greased, cake pan, square for thick and oblong for a thinner cake.
Our favorite way is in the Pampered Chef Large Bar pan lined with parchment paper for easy clean up.
Bake on the bottom rack for 20 minutes and then, shield the top of the cake for 20-30 more min until a toothpick comes out clean.
This cake is excellent to use to make strawberry shortcake! Top with strawberries or peaches, sweetened with SweetLeaf Clear Stevia. Top the fruit with heavy cream, whipped and sweetened with SweetLeaf Vanilla Crème Stevia. This is an awesome dessert.
For Almond Pound Cake, substitute ½ teaspoon almond extract in place of the vanilla extract and use Clear Stevia instead of the Vanilla Crème.
For Lemon Pound Cake, substitute 1½ teaspoons Lemon Extract in place of the vanilla extract and use the Clear Stevia instead of the Vanilla Crème.