This cake is rich and satisfying, perfect for tea, breakfast or for a simple treat.
Preheat oven to 350 degrees F.
Line two 9 inch round cake pans with parchment paper.
In a large bowl, sift together the flours, baking powder and salt.
Cream the butter with the coconut sugar until light, about 4-5 minutes.
Beat the almond extract and then the eggs, one at a time, beat in half the flour mixture, then half the almond milk.
Repeat with remaining flour and almond milk.
Scrape the batter into the prepared pans and bake for 30 minutes, or until a toothpick comes out clean.
If you wish to decorate it with sliced almonds, place sliced almonds on the top of the cake.
Cool pan for 10 minutes. Eat and Enjoy!