For the cake, you'll need:
224g (2 Cups) Coconut Flour
96g (1/2 Cup) Organic Stevia mix (For example Earth's Pride Organics Stevia)
1 tbs Double-Acting Baking Powder
1/4tsp Salt
369g (1+1/2 Cups) Unsweetened Applesauce
1+1/4 Cups Unsweetened Vanilla Almond Milk
227g (1 Cup) Plain, Nonfat Greek Yogurt
6 Large Organic Eggs
5 Large Organic Egg Whites
1 tbs Vanilla Paste (Can be homemade!)
1 tbs Vanilla Flavored Stevia Extract
For the Cream Cheee Frosting, you need:
455g (2 Cups) Plain, Nonfat Greek Yogurt
8oz Organic Neufchâtel Cheese (1/3 Less Fat Cream Cheese), Soft
2 tsp Vanilla Paste
100g (1 Cup) Powdered Erythritol (I know, sounds scary, but it's a sugar without Calories!)
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Now To The actual Baking!
Preheat your oven to 350 degrees Fahrenheit and line two 8 inch cake pans with parchment paper circles and spray with cooking spray.
In a small bowl, whisk together the coconut flour, stevia mix, baking powder and salt.
In a large bowl, whisk together the applesauce, almond milk, yogurt, eggs, egg whites, vanilla paste and stevia extract.
Dump the dry over the wet and whisk together. Whisk vigorously to make sure there are no clumps.
Pour the batter into the prepared cake pans and lightly tap the pans on the counter to flatten the surface. Bake for ~59-63 minutes, or until the surface of the cakes spring back when tapped.
Let the cakes cool slightly in the pan, then flip them onto wire cooling racks. Let cool completely before frosting.
For the Frosting:
In a large bowl, whisk together the yogurt, Neufchâtel and vanilla paste. Whisk until smooth.
Whisk in half of the erythritol. When the mixture is completely smooth, whisk in the last half. Refrigerate for frosting 30 minutes.
Scoop the frosting over one cake layer and spread it out. Refrigerate the cake and frosting for 15 minutes. Place the next cake layer on top and frost completely.
Refrigerate for 15 more minutes, then slice and serve!
