Coffee Cake with Caramel Frosting

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.

Prep time: 25 minutes
Cook time: 25 minutes
Yield: 9 servings

Chocolate Mocha Brownies

Ingredients:

• 1-½ cups Anthony’s Blanched Almond Flour
• 2 tablespoons + 3 tablespoons Anthony’s Coconut Oil, divided
• ⅓ cup Anthony’s Cocoa Powder
• ½ cup Anthony’s Erythritol or Cane Sugar
• 2 tablespoons Anthony’s Instant Coffee
• 1 egg
• 1 egg yolk
• 3 tablespoons coconut milk
• ¼ teaspoon Anthony’s Xanthan Gum
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 2 tablespoons Anthony’s Erythritol or Cane Sugar for topping
• 2 tablespoons Anthony’s Cacao Nibs

1. Preheat oven to 350° Fahrenheit and grease a 8”x8” glass baking dish.
2. In a food processor, combine the almond flour and 2 tablespoons of coconut oil.
3. Process until a smooth butter forms.
4. Transfer to a small saucepan and add the additional 3 tablespoons coconut oil, cocoa powder, and erythritol or sugar.
5. Heat and stir over medium-low heat just until melted and mixed.
6. Transfer to a mixing bowl.
7. Add the instant coffee, egg, egg yolk, coconut milk, xanthan, salt, and baking soda; mix well.
8. Transfer to prepared baking dish and sprinkle with 2 tablespoons erythritol or sugar and cacao nibs.
9. Bake for 20-25 minutes and cool.

Prep time: 15 minutes
Cook time: 25 minutes
Yield: 9 servings