Preheat the oven to 180C/350F. Grease three 8-inch cake pans and set aside.
In a large mixing bowl, add all your dry ingredients and mix well. Add the remaining ingredients and mix together, until a thick batter remains.
Transfer the cake batter evenly amongst the cake pans. Bake the cakes for 25-27 minutes, or until a skewer comes out mostly clean.
Remove the cakes from the oven and let them cool in the cake pans completely. Once cooled, frost and layer the cakes.
Take the first cake and place it on a flat surface. Spread a generous portion of frosting on top. Place the second cake on top and add more frosting to cover. Top with the final cake, and frost the top and the outside of the cake completely.
Notes
* You can also use all purpose flour or gluten free flour (with added xanthan gum). ** I used erythritol, but any zero calorie sweetener can be used. If you don't follow a specific diet, white or brown sugar can also be used. *** Any cream cheese frosting can be used.To make a single layer cake, divide the recipe by three.TO STORE: Cover the cake and store it in the refrigerator for up to 1 week.TO FREEZE: Place slices of the cake in a sealable container and store them in the freezer for up to 6 months.