Healthier Vanilla Cake With Cream Cheese Frosting and Miso Caramel (Gluten-Free!)
APPROXIMATE MACROS per serving if HALF of the caramel is used(9)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~386u003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~30.5 gu003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~6 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~27.7 gu003cbru003eu003cbru003eif pouring entire caramel batch on cake:u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~420u003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~34.5 gu003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~6.2 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~30 g
Servings 9 servings
Calories 386kcal
Ingredients
- cake 1 cup almond flour 3/4 cup gluten free oat flour 2 tbsp arrowroot or cornstarch 3/4 tsp baking powder 1/2 tsp baking soda 1/4 tsp sea salt 2 large eggs, room temp 1/4 cup melted butter or avocado oil 1/3 cup maple syrup or honey 1/4 cup milk of choice 2 tsp vanilla extract cream cheese frosting 6 oz cream cheese, room temp 1/3 cup unsalted butter (about 75 g), room temp 3/4 cup powdered sugar (90 g) 1 1/2 tsp vanilla extract pinch of salt miso caramel 1/3 cup coconut sugar or brown sugar 1 1/2 tbsp water 1/4 cup heavy cream or coconut cream 1 1/2 tbsp butter (or vegan butter) 1/2 tsp white miso paste 1/2 tsp vanilla extract
Instructions
- make the cake: -preheat oven to 350ºf. line an 8x8 baking pan with parchment paper. -whisk almond flour, oat flour, arrowroot, baking powder, baking soda, and salt. -in another bowl, whisk eggs, melted butter/oil, maple syrup, milk, and vanilla. -combine wet and dry, stir until smooth, and spread into pan. -bake 23–25 minutes, until golden and a toothpick comes out clean. cool completely.
- make the frosting: -beat cream cheese + butter until fluffy. -add powdered sugar, vanilla, and salt. whip until smooth.
- make the caramel: -combine sugar + water in a small saucepan. cook over medium heat 2–3 minutes until bubbling and dissolved. -slowly whisk in cream (it will bubble up), then whisk in butter. cook 1 more minute until smooth. -remove from heat, stir in miso + vanilla. let cool 10 minutes to thicken before drizzling. -you will likely have leftover caramel. it goes great with everything!
- assemble: -frost cooled cake with cream cheese frosting. -drizzle miso caramel generously over the top. -cut into 9 squares and enjoy.