Maple Syrup is a staple in my kitchen all year round, but in the spring it holds a special place in my heart. When the March days warm up enough to make the sap flow, you know spring is not far behind. This is a great cake to celebrate all that is spring. With Maple taking centre stage, the cake itself is free of refined sugar and by replacing traditionally used eggs with flax and applesauce, it is vegan too. A simple cake to make and ice it is perfect for beginner bakers so get the kids involved!
Make sure to check out some of the amazing local sugar bushes in our area to a fun and informative day out for the whole family. Some of our personal favourites are Temple’s Sugar Bush, Fultons’s Pancake House & Sugar Bush and Wheeler’s Pancake House, Sugar Bush & Museums. It’s no wonder Lanark County is considered the Maple Capital on Ontario!
Maple Cake Ingredients
2 2/3 Cups Light Spelt Flour (All Purpose would work too)
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/4 Cups Maple Syrup
1 cup Apple Sauce
2/3 Cup Softened Coconut Oil or vegetable oil of your choice (sunflower, org canola etc)
3 tbsp ground flax seed + 1/2 cup water mixed together
1 tsp pure vanilla
2 tbsp Apple Cider Vinegar
1/2-1 cup chopped pecans or walnuts (optional)
PreHeat oven to 350* F. Prepare 2 8″ or 9″ round cake pans with a light coating of oil. Line the bottom of the pans with parchment for easy removal of the cakes after baking.
Whisk together all Dry ingredients in a large bowl. Add maple syrup, apple sauce, oil, flax mixture and vanilla. Stir until the flour is absorbed. Quickly stir in Apple Cider Vinegar just until its evenly distributed.
Portion the batter evenly between the two cake pans and bake for 25-35 min or until the tops are domed and a toothpick inserted in the centre comes out clean. Allow to cool 10 min before transferring to a rack. Cool Completely before icing.
Maple Buttahcreem Icing (vegan)
Beat 2/3 cup Coconut oil or other vegan margarine in a medium bow with an electric hand mixer. Add 2 3/4 cup powdered icing sugar about 1/2 cup at a time. Sweeten with 1/3 cup maple syrup and 1 tsp vanilla. Beat until smooth. Do not over beat as the coconut oil will start to settle and lose its creamy texture. Spread icing evenly over completely cooled cake.
Recipe from Jae Steeles’s book “Ripe from around Here, A Vegan Guide to Local & Sustainable Eating”
