Gluten Free Vanilla Amond Cake

• 7 ounces almond meal
• 8 ounces gluten-free flour
• 2 ounces cornmeal
• 1 cup Splenda sugar substitute
• 14 cup brown sugar
• 30 ml baking powder
• 15 ml salt
• 150 ml canola oil
• 2 eggs
• 300 ml milk
• 1 12 teaspoons vanilla extract

1. Preheat oven to 350F (180C).
2. In a large bowl, add almond meal, cornmeal, gluten free flour, salt, baking powder, Splenda and sugar.
3. Mix well.
4. In a medium bowl, beat eggs.
5. Add milk, canola oil, and vanilla extract.
6. Beat wet ingredients well, then add to the dry ingredients.
7. Ensure batter is well mixed and smooth.
8. Pour into greased 9 inch round cake pan.
9. Bake for 20 minutes until light golden brown.

meal, flour, cornmeal, splenda sugar substitute, brown sugar, baking powder, salt, canola oil, eggs, milk, vanilla

Taken from www.food.com/recipe/gluten-free-vanilla-amond-cake-452881 (may not work)