Ingredients:

  • 1.5 cups all-purpose flour
  • 0.75 cup coconut sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.5 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup unsweetened rice milk
  • 0.5 cup evaporated milk
  • 0.25 cup maple syrup
  • 1 cinnamon stick
  • 0.25 tsp ground cinnamon
  • 1 cup low-fat cream cheese
  • 4 tbsp unsalted butter, softened
  • 0.5 cup powdered monk fruit sweetener
  • 0.5 tsp ground cinnamon
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Whisk together flour, coconut sugar, baking powder, salt, and cinnamon in a large bowl.
  3. Beat in the softened butter, eggs, Greek yogurt, and vanilla until the batter is smooth and mahogany-colored.
  4. Spread the batter evenly in the pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  5. While the cake is still warm, use a wooden skewer to poke holes approximately 1 inch apart across the entire surface.
  6. In a small saucepan, simmer the rice milk, evaporated milk, maple syrup, and cinnamon stick over medium heat for 5 minutes.
  7. Remove the cinnamon stick and slowly pour the warm horchata soak over the cake.
  8. Refrigerate the cake for 4 hours to allow the soak to penetrate the crumb.
  9. Beat together low-fat cream cheese, butter, monk fruit sweetener, cinnamon, and vanilla until smooth and fluffy.
  10. Spread the frosting evenly over the chilled cake and serve.