Spice Cake with Caramel Icing

5 from 1 vote

Spice Cake with Caramel Icing

This is a tender and fragrant snacking cake full of warming spices. While delicious on it’s own, paired with a sweet caramel icing, and a sprinkle of flaky salt, it becomes downright addictive.

Course Dessert

Cuisine American

Keyword american, cake, caramel, dairy-free, dessert, nightshade-free, vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 378kcal

Author Jenny Ross

Ingredients

Cake

4 large eggs
1/3 cup butter melted, or butter flavored coconut oil for dairy-free
1/4 cup cashew milk or almond milk, unsweetened
1/4 cup allulose
1/4 cup monk fruit powdered, or another 1/3 cup allulose
2 cups almond flour blanched
2 tablespoons coconut flour
1 tablespoon molasses optional but adds a lot of flavor and minimal carbs
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1/4 teaspoon stevia glycerite

Icing

1/2 cup butter or favorite dairy-free butter
1/3 cup allulose
pinch salt
1 cup monk fruit powdered (I like to blend monk fruit golden in a high power blender until completely powdered for this but you can use the pre-powdered version as well)
1 teaspoon vanilla extract
flaky salt for garnish, optional

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Instructions

For the Cake

Preheat the oven to 350°F and grease an 8-inch pan with melted butter or coconut oil, if dairy free. Set aside.
Combine all ingredients in a blender and blend until completely smooth and pour into prepared pan, smoothing the top with a spatula.
Bake for about 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 5-10 minutes. Loosen the sides by running a knife around the edge and then turn out to cool completely.

For the Icing

Melt 2 tablespoons butter together with allulose and a pinch of salt in a sauce pan, stirring until completely dissolved. Cook over medium heat until golden and nutty smelling, about 5-8 minutes.
Beat the remaining butter in a large bowl with the powdered monk fruit and vanilla until light and fluffy.
When the allulose is caramelized, pour into the beaten butter and beat to mix - the heat will melt the butter in the bowl. Beat until smooth and flowing. It will be thick but somewhat liquid. Note that if there are hard caramel pieces in the mixture, the allulose was cooked too much - just transfer all the icing back into the pan you cooked the caramel in and warm while whisking until smooth.
Cool to room temperature and spread over cake. Garnish with flaky salt, if desired.

Notes

Protein:Energy Quotient [calories]: 0.16, Protein % of calories: 9.4%

Nutrition