Coffee lovers are going to ADORE this frosted coffee frappuccino sheet cake! It's big on the coffee flavor and frosted high with a whipped cream cheese frosting. (gluten-free and THM-friendly)
Preheat oven to 350F. Line an 8-in square pan with parchment paper and set aside. In a large bowl, whisk egg yolks, whites, melted coconut oil, erthyritol, (or sugar) coffee, and vanilla until smooth. Add baking blend, baking powder, and salt and gently fold until batter is just combined.
Scrape batter into prepared pan and smooth top. Bake at 350F 40-45 minutes or until a toothpick inserted in middle comes out clean. Cool completely on a wire cooling rack.
In a large stand mixer with a paddle attachment, beat cream cheese, erithytol, vanilla, and coffee until completely smooth and creamy. Gently fold in whipped cream.
Frost cooled cake with frosting and garnish with grated chocolate. Slice cake into squares and refrigerate until ready to serve. Enjoy!
*Baking Blend is a specially-formulated mix of three gluten-free flours. I do not recommend subbing a different flour for this specific recipe. I buy this brand of Baking Blend.