2 1/2 cups almond flour

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/4 cup coconut oil, melted

3 large ripe bananas, mashed

1/4 cup maple syrup

1/4 cup honey

3 large eggs, room temperature

1 tsp vanilla extract

1/4 tsp salt

8 oz cream cheese (dairy or non-dairy), room temperature

1 tsp vanilla extract (for frosting)

2–3 tbsp maple syrup (for frosting)

1/4 cup almond butter or cashew butter

1/4 cup maple syrup (for caramel)

2 tbsp coconut oil, melted (for caramel)

1/2 tsp coarse salt (for caramel)

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Preheat oven to 350°F (175°C) and line an 8- or 9-inch cake pan with parchment paper.
In a medium bowl, whisk together almond flour, cinnamon, baking soda, baking powder, and salt.
In a separate large bowl, mix melted coconut oil, mashed bananas, eggs, maple syrup, honey, and vanilla extract until well combined.
Stir the dry ingredients into the wet ingredients until just combined. The batter should be thick.
Pour batter into the prepared cake pan and smooth the top.
Bake for 35–40 minutes, or until golden brown and firm to the touch. A toothpick inserted into the center should come out mostly clean.
Cool completely on a wire rack before frosting.
For the frosting: Beat cream cheese, vanilla extract, and maple syrup until smooth and creamy.
For the salted caramel sauce: Whisk together almond butter, maple syrup, melted coconut oil, and coarse salt until silky and smooth.
Frost the cooled cake evenly, then drizzle with the salted caramel sauce before serving.

For a nut-free version, substitute almond flour and almond butter with sunflower seed flour and sunflower seed butter.
Add a pinch of nutmeg or ginger for extra spice.
Stir in gluten-free chocolate chips for a chocolate twist.
Store at room temperature for 2–3 days, or refrigerate up to 4 days. Bring to room temperature before serving.
Freeze unfrosted cake layers for longer storage; thaw overnight before frosting.