2 cup almond flour
1/2 cup coconut flour
1/2 cup Pyure sweetener (or stevia of your choice)
2 tablespoon baking powder
1/2 cup 5% greek yogurt unsweetened
8 eggs, whisked
1 tablespoon and 1 teaspoon cinnamon separated
2 teaspoons LoRann Oils Apple Pie flavoring
4 tablespoons melted butter
4 tablespoon melted butter
1 tablespoon cinnamon
1/4 cup Pyure granulated sweetener
Poke Cake Glaze
1 cup heavy whipping cream
2 sticks cinnamon (or 1 teaspoon cinnamon)
2 tablespoons butter
1/3 cup powdered monkfruit
1 teaspoon LoRann Oils Apple Pie flavoring
8 oz softened cream cheese
4 tablespoons softened butter
1 tablespoon heavy whipping cream
1/2 cup Pyure granulated sweetener
Glass 9x13 baking dish
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, melt the 4 tablespoons of butter from the cake filling part of the recipe. Mix in the 1 teaspoon of cinnamon. Pour into your glass baking dish.
Combine the remaining dry and wet ingredients of the cake, and spread into the glass dish.
Mix the cinnamon glaze mixture ingredients together, spread on top of the cake batter
Bake for 30 minutes.
In the meantime while cake is baking, combine the poke cake glaze ingredients in a small pot over medium high heat. Bring to a brief bowl, then reduce heat to medium and cover. Allow to simmer for 15 minutes, then remove from the heat.
Once the cake is done baking, while it is still hot, poke holes into the cake all around with a wooden dowel and pour in the poke glaze. Spread it out evenly and allow it all to cool down at room temperature.
In a stand mixer, prepare the frosting.
Mix all ingredients together.
Spread out evenly onto your completely cooled cake. Sprinkle with extra cinnamon if desired.
Refrigerate any leftovers up to 5 days.
Yields 12 servings