Low Carb Almond Spice Cake

1 cup milk (1% used for nutritional information)
1 Tbsp. white vinegar
2 Tbsp. butter - softened
2 Tbsp. shortening - softened
3/4 cup Splenda granulated
1/2 tsp. vanilla
1 large egg
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/8 tsp. ground allspice
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup almond flour

Makes 9 servings, approx. 2.5 inch squares

Preheat oven to 350 degrees. Prepare 8" square baking dish by either spraying with Baker's Joy or grease the sides.

Mix vineger and milk. Set aside.

In medium mixing bowl, cream together butter and shortening. Blend in Splenda. Add vanilla and egg. Mix until well blended.

Add spices, baking powder, and baking soda. Stir to mix. Begin adding almond flour and milk mixture alternately, stirring until just mixed after each addition.

Pour into baking dish. Bake for 40 minutes at 350 degrees. Allow to cool on a wire rack for 1 hour. Cake will be extremely moist and very dense.

Number of Servings: 9

Recipe submitted by SparkPeople user TNLORI.