Gluten-Free Maple Cake
Yields 2 layer 9” round cake
This is a rather decadent recipe outside my normal realm of fruit-sweetened soy-free healthy treats. It was created to celebrate the United States Marine Corps’ 238th birthday on Sunday, and I had the pleasure of spending it with my husband’s great aunt and great uncle (a retired 2 star Major General). This is a delicious lightly maple-flavored cake that can be made with either regular or gluten-free flour. My recommended gluten-free flour mixture for this cake is two parts brown rice flour to one part tapioca flour and one part almond flour.
2-3/4 cup gluten-free flour mixture
1-1/2 teaspoon baking soda
1-1/2 teaspoon baking powder
1/8 teaspoon sea salt
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¾ cup nondairy butter such as soy butter or coconut butter
¾ cup raw cane sugar
½ cup pure maple syrup
1/3 cup nondairy yogurt*
2 tablespoons flax meal mixed with 6 tablespoons water*
1 teaspoon maple extract
1 cup nondairy milk mixed with 1 teaspoon lemon juice and set aside to curdle
*3 eggs may be used instead of nondairy yogurt and flax meal mixture
1. Grease and flour two 9” round pans. Preheat the oven to 325 degrees.
2. Beat together nondairy butter and sugar. Add in yogurt and flax meal mixture slowly or eggs, one at a time.
3. Mix in maple syrup and extract.
4. Add dry ingredients alternately with nondairy buttermilk, ending with the dry ingrendients.
5. Divide into cake pans and bake 25 to 30 minutes or until an inserted toothpick comes out clean. Let cool a few minutes, invert, and cool fully before frosting.
Easy buttercream: nondairy butter, organic powdered sugar, vanilla extract, nondairy milk and cocoa powder to taste/desired texture.