Gluten Free | Dairy Free | Nightshade Free
In a large mixing bowl or bowl of a stand mixer, combine the dry ingredients. Whisk to combine. Add the non-dairy milk, almond butter, and vanilla extract to the bowl of the dry ingredients.
With an electric mixer or stand mixer (with whisk attachment) mix on low-medium speed. Add the eggs and mix until combined.
Add the boiling water with optional instant coffee/espresso and whisk until there are no clumps. The batter will be very thin.
Pour the batter evenly into the 2 prepared cake pans and place in the preheated oven for 22 to 25 or until a wooden toothpick comes out clean. Frost cake once cooled.
FULL RECIPE AT: