Pre-grease 2 6inch round cake pans. (If you want to make a larger cake, double the recipe)
In a small bowl mix together the almond milk and apple cider vinegar.
In a large bowl, mix your dry ingredients: sweetener, almond flour, coconut flour, baking soda, baking powder, salt and brown sugar alternative. When whisking create a well in the middle for the wet ingredients.
Add in eggs, vanilla extract and butter and mix to combine. Pour in the milk mixture and mix well. Fold in sugar free sprinkles. **SEE NOTES**
Evenly distribute the cake batter into your round cake pans. Tap the pans on a flat surface to spread the mixture evenly throughout the pan and remove any excess air.
Bake for 20-25 minutes until golden brown and when a toothpick is interested, comes out clean.
Allow cakes to fully cool before frosting and decorating.
** Depending on the ingredients that you are using, your batter may be a little thick. If it's not a cake mix consistency add in 1/2 c of unsweetened almond milk at a time until you achieve the desired consistency. I think that is where a lot of people get frustrated when it comes to baking low carb desserts is that not all the flours are the same consistency as some more processed and become finer than those that are not. So keep that in mind!
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.