Frosted Coffee Frappuccino Snack Cake
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)
Servings 9 servings
Ingredients
Frappuccino Snack Cake
- 3 large eggs, plus 4 egg whites
- 1/2 cup melted coconut oil (or melted butter)
- 3/4 cup erithytol (or granulated sugar if you are not THM)
- 1 cup strong-brewed coffee
- 1 tablespoon vanilla extract
- 1-1/2 cups Baking Blend*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Coffee Whipped Cream Cheese Frosting
- 4 oz cream cheese, softened
- 1/2 cup erithytol (or granulated sugar if you are not THM)
- 2 teaspoons vanilla extract
- 1 tablespoon strong-brewed coffee
- 1 cup heavy whipping cream, whipped to stiff peaks
- Grated semisweet chocolate for garnishing
Instructions
Frappuccino Snack Cake
- 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.
Coffee Whipped Cream Cheese Frosting
- 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!
Notes
*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.