Vanilla Almond Cake w/ Caramel Frosting
2 1/2 cups Almond Flour
1/4 cup Coconut Flour
1/4 cup unflavored whey protein powder
1 tbsp baking powder
1/2 tsp salt
1/2 cup softened butter
2/3 cup Lakanto Classic Monkfruit sweetener
4 large eggs at room temperature
1 tsp vanilla extract
3/4 cup unsweetened almond milk
Frosting
1/4 cup butter
6 tbsp Lakanto – Golden Sweetener
1/2 cup heavy cream
1/4 tsp Xanthan Gum
1/4 salt
* Preheat the oven to 325F. Cut parchment paper to fit inside your round cake pans and spray the top of the paper and the sides with cooking spray.
* In a bowl, put in all dry ingredients and mix.
* In a mixing bowl, cream together the butter and monkfruit. It will get fluffy. Then add in eggs, one at a time and mix well after each addition.
* Add in half the dry ingredients, mix. Then add half the almond milk, mix. Repeat.
* Put half the batter in each pan and spread out. The batter is thick. Smooth it out and bake approx 25-30 mins. It will just start getting golden around the edges and may pull away from the sides like mine did.
* Cool in pans about 10-15 minutes, then flip to a wire rack to finish cooling.
* While the cake is in the oven, heat a medium saucepan over medium-medium high heat. Melt butter and add in golden monkfruit. Mix it well. Bring to a boil and boil about 5 minutes. Make sure to stir frequently so it doesn’t scorch on the bottom!
* Take off the heat and stir in the cream, make sure to stir constantly. Sprinkle the xanthan gum over the top and continue to stir until it’s all incorporated or you’ll end up with lumps.
* Put back on the stove and bring back to a boil for 1-2 minutes. Remove and let cool. Once it is cooled, add in two tbsp water and mix well.
Now you’re ready to assemble!
- Put one cake down and pour about 1/3 of the caramel on top. Spread out.
- Top with other cake and pour the rest of the caramel on it, smoothing on the top and the sides.