Servings: 9

For the cake: subheading: For the cake:
1/2 cup butter, softened ½ cup butter, softened
3/4 cup granulated erythritol sweetener** ¾ cup granulated erythritol sweetener**
3 eggs 3 eggs
1 tsp orange extract 1 tsp orange extract
1 1/2 cups almond flour ** 1 ½ cups almond flour **
1/2 cup coconut flour ** ½ cup coconut flour **
pinch salt pinch salt
2 tsp baking powder 2 tsp baking powder
1/4 tsp xanthan gum ¼ tsp xanthan gum
1 cup vanilla almond milk unsweetened 1 cup vanilla almond milk unsweetened
3 Tbsp gold rum (or 1 tsp rum flavoring) 3 Tbsp gold rum (or 1 tsp rum flavoring)
1 tsp orange zest 1 tsp orange zest
For the glaze: subheading: For the glaze:
1/2 cup + 1 Tbsp Swerve confectioners ½ cup + 1 Tbsp Swerve confectioners
1/4 cup fresh blood orange juice (or regular orange juice) ¼ cup fresh blood orange juice (or regular orange juice)

For the cake: subheading: For the cake:
Combine all cake ingredients in a blender. Blend until smooth.
Grease 9 x 9 cake pan, bundt pan, 8 inch brioche pan or equivalent
Spoon in batter and spread evenly.
Bake at 350 degrees (F) for 40 (bundt or 9 x9) to 50 minutes (brioche) or until a knife comes out clean.
Cool and remove gently from the pan.
For the glaze: subheading: For the glaze:
Combine the glaze ingredients in a small bowl.
Stir well until smooth and pour over the top.
Slice and serve.