The best vegan cake that you've ever tried! This vegan maple pecan cake ist super fluffy, moist, perfectly spiced, and everyone who tasted it, loved it so much. This lovely vegan maple pecan cake is naturally sweetened with maple syrup (no added sugar), making it a slightly healthier treat that is still absolutely delicious.
Ingredients for the cake
300 g (2 ½ cups) plain (all-purpose) flour
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
½ tsp salt
240 ml (1 cup) maple syrup, happy maple goût robuste
240 ml (1 cup) unsweetened non dairy milk
180 ml (¾ cup) melted coconut oil or canola oil
125 g (½ cup) unsweetened apple sauce
2 tsp cider vinegar
120 g (1 ¼ cups) pecans chopped
Cashew Cream Frosting
200 g (2 cups) cashews
120 ml (½ cup) melted coconut oil or canola oil
60 ml (¼ cup) maple syrup, happy maple goût riche
80 ml (⅓ cup) unsweetened non dairy milk
1 tsp vanilla extract
1 tsp cider vinegar
⅛ tsp salt
200 g (2 cups) pecans
¼ tsp salt
3 Tbsp maple syrup, happy maple goût robuste
½ tsp ground cinnamon (optional)
Maple Pecan Cakes
Preheat the oven to 180C. Grease two 20 cm round cake tins and line with baking parchment.
Sift together the plain flour, ground ginger, cinnamon and nutmeg, baking powder, bicarbonate of soda and salt.
In a separate bowl whisk together the maple syrup, non dairy milk, unsweetened apple sauce, melted coconut oil and cider vinegar.
Whisk the dry ingredients into the wet being careful not to over-mix then fold in the chopped pecans.
Divide the batter between the tins and bake for 25-30 minutes until a skewer inserted into the centre comes out clean. Leave the cakes to cool in the tins for 10 minutes then carefully transfer them to a wire rack to cool completely.
Cashew Cream Frosting
Place the cashews in a bowl, cover with boiling water and set aside for half an hour to soak. Alternatively you can soak them overnight in cold water.
Drain the cashews really well then place them in a blender with the maple syrup, melted coconut oil, non dairy milk, vanilla extract, cider vinegar and salt and blend until extremely smooth and creamy. You will probably need to scrape down the sides of the blender a few times.
Transfer the cashew cream frosting to a bowl and pop the bowl in the fridge for a bit until it has firmed up a little and reached a spreadable texture.
Preheat the oven to 160°C. Line a baking tray with baking parchment. In a bowl, toss together the pecans, cinnamon, salt and maple syrup. Make sure that the pecans are well coated.
Spread the pecans out in a single layer on the prepared baking sheet. Bake for 15 minutes then remove from the oven, give them a good stir and return to the oven for 5-10 minutes, until they feel dry to the touch. Leave to cool on the tray then transfer to an airtight container.
To assemble the cake, place one of the cake layers on a serving platter and spread over half of the chocolate cashew cream frosting. Place the other cake layer on top and spread over the rest of the frosting. Top with the maple pecans and serve.
This recipe has been prepared by Lara @larabrunch with happy maple goût riche and happy maple goût robuste. Let us know, if you like this recipe and tag it #happymapleswitzerland on Instagram so we can see. We also love seeing your comments and ratings. It’s the ultimate internet ego boost !