Hot Milk Cake
This is an all time favorite...
  • 4 eggs
  • 1-1/4 cups granulated Swerve or Truvia
  • 2-1/4 cups almond flour
  • 2-1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 1-1/4 cups almond (or coconut) milk
  • 10 Tbsp unsalted butter
  • For The Topping:
  • 6 Tbsp almond milk (or cream)
  • ¼ cup lightly packed brown sugar
  • 4 Tbsp unsalted butter
  • Unsweetened shredded coconut
  1. In a mixing bowl, beat eggs at high speed until thick with an electric mixer (about 5 minutes). Gradually add in sweetener, beating until mixture is light and fluffy.
  2. Combine flour and baking powder then add to wet ingredients with mixer on low speed - just until smooth.
  3. In a saucepan, heat milk and butter only until the butter is melted, stirring occasionally.
  4. Add to the batter and beat until combined.
  5. Pour into a lightly greased 13" x 9" pan and bake at 350F for 30 to 35 minutes or until done.
  6. Just before removing from the oven, put the Topping ingredients into a small saucepan and bring to a soft boil.
  7. Boil just until it starts to thicken.
  8. Gently pour over top of the cake and spread it around.
  9. Sprinkle coconut on top (you can broil it for a minute to toast the coconut, if you desire).
  10. Allow to bake for 2 to 5 minutes until it bubbles then remove to a cooling rack and cool. ~ Enjoy!!
Recipe by Stir The Pot With Wendy at