Gluten-Free Lemon Vanilla Layer Cake

Preheat oven to 350F.

For the Lemon Layer:

In a bowl, whisk the eggs. Then add in the almond flour, coconut flour, maple syrup, baking powder, lemon zest, lemon juice, and melted ghee or softened butter. Mix everything together well with a mixer. Grease a 6-inch cake pan and add the batter. Bake in the oven for 35-38 minutes.

For the Vanilla Layer:

In a separate bowl, whisk the eggs. Then add in the almond flour, coconut flour, coconut sugar, baking powder, vanilla extract, and melted ghee or softened butter. Mix everything together well with a mixer. Grease another 6-inch cake pan and add the batter. Bake in the oven for 35-38 minutes.

Once both layers are baked, let them cool completely. Then, take a knife and loosen the cakes around the edges. Carefully remove the cakes from their pans. Add frosting on top of one cake layer. Then stack the other cake layer on top of the iced one to create the middle layer of icing; make it as thick as you want. After stacking the cakes, add frosting all around with either a knife or a pastry knife.