Coffee Cake with Caramel Frosting
Cake: 3 eggs 1/3 cup Anthony's Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/4 cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full-fat coconut milk 1/3 cup Anthony's Coconut Sugar 1 cup Anthony's Cane Sugar
Cake: 1. Preheat the oven to 350° Fahrenheit and grease a 8"x8" glass baking dish. 2. In a mixing bowl, combine the eggs, coconut oil, coconut sugar, and almond milk; mix well. 3. Add almond flour, cassava flour, instant coffee, vanilla, and baking soda. Stir until well combined. 4. Transfer to prepared baking dish. 5. Bake for 20-25 minutes. 6. Cool. Frosting: 1. In a small saucepan, melt the butter over medium heat and cook until it starts to brown; stirring occasionally. 2. Add coconut milk and stir until combined and simmering. 3. Add coconut sugar and cook, stirring, for 2-3 minutes. 4. Transfer to a small glass bowl and let cool a bit. 5. Meanwhile, place the cane sugar in a food processor and process until powdery. 6. Add caramel and process until combine and smooth. 7. Chill frosting a bit and frost cake. 8. Chill until set; cut cake as desired. 9. Store leftovers in an airtight container in the refrigerator.