Coffee Cake with Caramel Frosting
9 servings
YIELD
25 minutes
PREP TIME
25 minutes
BAKE TIME
TOTAL TIME
Ingredients
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
Instructions
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.
LEARN TO MAKE IT
LATEST RECIPES
Pumpkin Pie Steel Cut Oats
Steel cut oats are hearty, healthy and less processed than rolled oats. Though they take a bit longer to cook, this cozy and flavorful breakfast is worth the wait.
Read more
Apple Pie Overnight Oats
Warm fall spices give these overnight oats the perfect apple pie flavor.
Read more
Fig and Goat Cheese Flatbread
Anthony's walnuts bring the perfect crunch to this fig, goat cheese and arugula flatbread.
Read more