Now it’s time to frost the cake: place about 1-2 tablespoons down onto the cake stand and spread out. Invert 1 cake onto the cake stand, add about ½ heaping cup frosting between each layer, repeat with each cake, then frost the top and sides of the cake with the remaining frosting. If you’d like, you can do a crumb coat for the frosting first (to avoid crumbs in the frosting by doing the following: Frost the layers as you normally would and then coat the outside of the cake with a very thin layer of frosting and place in fridge for 10-15 minutes before you finish frosting. This is so that the crumbs stick to this layer of frosting and not your main layer.
After you are finished frosting, place cake in the fridge and then make your caramel layer: in a medium microwave safe bowl or glass mason jar, add maple syrup and coconut oil. Microwave for 30 seconds-1 minute until warm and coconut oil is melted. Stir in almond butter and salt. I like to start with 3 tablespoons of almond butter, but depending on how thick your almond butter is you may need to use more to get a caramel-like consistency.
Pour over the top of the cake. It should naturally start to drip down the sides but if it doesn’t, you can use an inverted spatula or a spoon to gently spread the caramel towards the sides to create a drip look. Immediately place cake in the fridge to help solidify the caramel.
To make dairy free: use vegan butter (I recommend Earth Balance) and a dairy free cream cheese such as Kite Hill. You may also need to use a paleo powdered sugar. You can also use Simple Mills Frosting as an alternative.
To make vegan: I haven't tried making this cake vegan, but if you want to try you can use 4 flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water).