This warming, fluffy cake is filled with autumn spices and topped with a luscious layer of coconut icing. The best part? It’s completely Paleo and sugar-free!

 

This recipe is from Sadie at Goodies Against The Grain.

 

Ingredients:

Cake:

4 large eggs, at room temperature

6 Tablespoons Lakanto Maple-Flavored Syrup

¼ cup melted coconut oil

1 teaspoon vanilla extract

1 cup blanched almond flour

¼ cup tapioca starch/arrowroot starch

2 Tablespoons coconut flour

¼ cup Lakanto Golden Granulated Sweetener

1 teaspoon baking soda

3½ teaspoons ground ginger

1½ teaspoons ground cinnamon

½ teaspoon ground cloves

¼ teaspoon sea salt

Icing:

¼ cup + 3 Tbs coconut cream (the thick white stuff at the top of a can of full-fat coconut milk)

2 Tablespoons coconut butter/manna

1 Tablespoon Lakanto Classic Granulated Sweetener

½ teaspoon vanilla extract

Directions:

1. Preheat your oven to 350ºF and line an 8x8” square baking pan with parchment paper.
2. In a small bowl, whisk together the eggs, Lakanto syrup, coconut oil and vanilla extract until combined.
3. In a medium bowl, whisk together the dry ingredients.
4. Pour the wet into the dry and stir with a rubber spatula to remove any lumps in the batter.
5. When it’s smooth, let the batter sit for 10 minutes so the coconut flour can absorb some moisture. Pour into the prepared baking pan.
6. Bake for approximately 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let it cool to room temperature before icing.
7. To make the icing, bring all the icing ingredients (except for 1 Tablespoon of the coconut cream) together in a small saucepan over medium heat.
8. One the mixture is melted, bring it to a simmer (a few bubbles) and let it simmer for about 4 minutes. Remove from heat and stir in the last 1 Tablespoon of coconut cream.
9. Let the icing cool for 5 minutes, then pour it over the cooled cake and spread evenly.

Slice into 9 squares and enjoy! Store covered at room temperature.

 

Check out more tasty sugar-free recipes!