Gluten-Free Orange Cake with Orange Zest Cream Cheese Frosting

Preheat oven to 350°F. Spray an 8x8 baking dish with coconut oil spray and line with parchment paper. Combine dry ingredients (almond flour, gluten-free 1-to-1 flour, Himalayan pink salt, baking soda) in a bowl and set aside. In a separate bowl, whisk together the eggs, milk of choice, maple syrup, orange zest, and fresh orange juice. Add the dry flour mixture to the wet ingredients and stir until just combined. Pour the batter into the prepped pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before removing from the pan. Flip onto a plate to cool completely before frosting. For the Orange Cream Cheese Glaze: whisk together 1/3 cup monk fruit powder sugar, 1/4 cup room temperature cream cheese, 1/2 tsp orange juice, 1/4 tsp vanilla extract, and 2-4 tbsp milk of choice until smooth (adjust milk for desired consistency). Once the cake is completely cool, spread the cream cheese glaze over the top and sprinkle with cinnamon.