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.
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
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
- Preheat your oven to 350ºF and line an 8x8” square baking pan with parchment paper.
- In a small bowl, whisk together the eggs, Lakanto syrup, coconut oil and vanilla extract until combined.
- In a medium bowl, whisk together the dry ingredients.
- Pour the wet into the dry and stir with a rubber spatula to remove any lumps in the batter.
- 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.
- 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.
- 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.
- 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.
- 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 sugar-free recipes!