Preheat your oven to 350°F (180°C). While it’s heating up, take two 8-inch round cake pans, and line them with parchment paper. This makes sure your beautiful cakes don’t stick to the pans – a baker’s best friend!

In a mixing bowl, add the almond flour, coconut flour, baking powder, and sea salt. Whisk these together gently until they are evenly combined. This step is crucial—it ensures that the leavening agent is distributed throughout the flour, leading to an even rise.

In a stand mixer (or use a hand mixer if you prefer), cream together the softened butter and allulose for about eight minutes. You want the mixture to be fluffy and light. Trust me, this is the secret step to ensuring your cake is airy. Once that’s done, add in the eggs one at a time, mixing well after each addition, followed by the almond milk and vanilla extract. It should be a creamy, luscious batter before moving on to the dry ingredients.

Now, slowly add your dry mixture into the wet ingredients. Beat until it's all combined and creamy. Don’t over-mix, or your cake could turn out dense. Just combine it nicely!

Divide the batter evenly between the two prepared pans. Use a spatula to smooth out the tops so they’re even. Pop them in the oven and bake for about 22-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely in the pans, then gently turn them out onto a wire rack.

Once your cakes are completely cool, it’s frosting time! Spread your favorite keto vanilla frosting over the top of one layer, place the second layer on, and then frost the top. Slice it up, and you’re ready to wow everyone with your delicious creation!