Preheat oven to 350 degrees. Grease 9″ cake pan and set aside.
In a stand mixer or large bowl, slowly stir almond flour, 1 cup of Sukrin Icing Sugar, 2 tbsp Sukrin Gold, baking powder, and spices to combine. Make sure there are not any large clumps.
On low speed, add eggs 1 at a time, mixing well after each. Add 8 tbsp melted butter and 1 tbsp vanilla extract. Mix well until combined, scraping bottom and sides of bowl if necessary.
Bake for 20-25 minutes, until a toothpick comes clean. Let cool completely before flipping out of pan and adding frosting.
To make the frosting, beat cream cheese and 2 tbsp softened butter until fluffy.
Add 2 tbsp Sukrin Icing Sugar and 1 tsp Sukrin Gold to mixture and beat until incorporated.
Add 1 tbsp vanilla extract and sugar free maple syrup and mix.
Spread on cooled cake. Refrigerate leftover frosting in airtight container for up to two weeks.