• Spray liners with baking spray. This batter may make more than 12 depending on the liners you are using.
• Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode to keep from browning, but it's fine to use a convection oven too.

Orange Mixture

• Wash Navel orange and trim off the bottom, if necessary.
• Cut into quarters. Put in cold water. Bring to boil for 30 minutes. Drain. Reserve 1/4 cup water.
• Add to Vitamix or super blender. Pulse until you have a texture of course puree, with a little bit of zest showing. You may need to add a little of the reserved water in bottom of blender. Set aside to cool. This can be made up to 3 days ahead and refrigerated. It can also be made ahead and frozen.
• Reserve a tablespoon of orange mixture for the glaze.

Dry Ingredients

• Whisk together almond flour, coconut flour, baking powder, salt, xanthan gum, Swerve granulated. Set aside.

Make Batter

• Beat eggs for five minutes. I use my whipping wand.
• Slowly stream in oil.
• Add vanilla extract.
• Add orange mixture to batter.
• Add dry mixture beating on low.
• Use an Ice cream scoop to scoop batter onto each liner.
• Bake for 15 to 22 minutes depending on what liner you use. Use a food thermometer. It needs to be between 207 and 210 F.
• Cool completely before frosting.

Low Carb Vanilla Buttercream

• Whip butter for a few minutes.
• Add vanilla.
• Add confectioner's sweetener 1/2 cup at a time, until all is mixed thoroughly.
• Top each cake with buttercream.