1

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper and coat the paper with cooking spray.

2

In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the egg whites with the whisk attachment of an electric mixer on medium speed until foamy, about 1 minute. Increase the mixer speed to medium-high, and gradually add ¼ cup monk fruit sweetener; beat until stiff, glossy peaks form, 3 to 5 minutes. Spoon the beaten egg whites into a bowl.

3

In the mixing bowl, beat together the remaining ¼ cup monk fruit sweetener and egg yolks at medium speed until pale and thick, about 2 minutes. With the mixer on medium-low speed, beat in ⅓ cup almond milk and vanilla. Add the flour mixture and beat on low speed until well combined. Gently fold in about one-third of the beaten egg whites until thoroughly combined. Fold in the remaining egg whites. Spoon the batter into the prepared pan. Bake at 350°F until golden, puffed, and set, about 25 minutes.

4

Cool the cake in the pan for 10 minutes. Lift the cake, using the parchment paper, out of the pan and cool to room temperature on a wire rack.

5

In a medium bowl, whisk together the remaining ⅓ cup almond milk, evaporated milk, and sweetened condensed milk. Carefully peel the parchment paper off of the cake. Place the cake on a large rimmed plate or platter. Liberally pierce the cake all over with a fork. Pour about half of the milk mixture over the cake, allowing it to soak in. Pour the remaining milk mixture over the cake. Refrigerate until chilled, about 2 hours, occasionally spooning any standing milk mixture over the top of the cake. Spread the whipped topping over the cake. Sprinkle with the cinnamon, if desired. Slice into 12 pieces.

6

Serving size: 1 piece