Maple Brown Sugar Walnut Cake

Maple Brown Sugar Walnut Cake

Vegan & Gluten-Free

 

In my opinion, one of the most delicious flavors in the world is maple syrup. I willingly admit that I have to resist the urge to not just take a sip of that amazing amber nectar, every time I drizzle it over my pancakes, french toast, or waffles. Surely I’m not the only one who feels this way, right?  Right…?

 

Anyway, if you mix this sweet syrup with the comforting flavor of brown sugar and the crunch of walnuts, you’ll have the newest delicious addition to the Delectably Different Kitchen family!

 

You’ll need:

1 cup Nutiva Buttery Coconut Oil

2 cup Wholesome Organic Brown Sugar

1 tbsp vanilla extract

2 tsp maple extract

1 cup pumpkin

2 cups Bob’s Red Mill Gluten-Free All purpose Flour

1 cup Bob’s Red Mill Almond Flour

1 1/2 tsp xanthan gum

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup walnuts, chopped

1 cup macadamia nut milk

2 tbsp maple syrup

 

Preheat the oven to 350°F.  Prepare two round 9” pans by greasing then flouring with gluten-free flour.

 

In a large measuring cup, mix together macadamia nut milk and maple syrup. Set aside until needed.

Maple Brown Sugar Walnut Cake Vegan Gluten-Free

In a medium bowl, cream the coconut oil and sugar until light and fluffy. Next, add in the extracts and pumpkin, then continue whipping until fully creamed.

Maple Brown Sugar Walnut Cake Vegan Gluten-Free

In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the milk mixture.

Maple Brown Sugar Walnut Cake Vegan Gluten-Free

Maple Brown Sugar Walnut Cake Vegan Gluten-Free

Fold in the walnuts, then pour batter into prepared pans and bake for 30 – 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.

 

Brown Sugar Frosting

 

1 1/2 cups palm shortening

2 1/2 cups powdered sugar

1 cup brown sugar

1 tsp salt

2 tsp vanilla extract

1 tsp maple extract

1  tbsp maple syrup

 

In a large bowl with an electric mixer, whip the shortening and brown sugar until fluffy.  Whip in one cup of powdered sugar, then add in a second cup of powdered sugar, along with the extracts and maple syrup. To finish, beat in the remaining half cup of powdered sugar. If you would like the frosting to be a bit thinner, just mix in splash of macadamia milk.

 

Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining frosting. Next, garnish with brown sugar, walnuts, and a drizzle of maple syrup to decorate this Maple Brown Sugar Walnut Cake!

Maple Brown Sugar Walnut Cake Vegan Gluten-Free

 

       Enjoy!

 

Maple Brown Sugar Walnut Cake

Maple Brown Sugar Walnut Cake

Ingredients

    Maple Brown Sugar Walnut Cake
  • 1 cup Nutiva Buttery Coconut Oil
  • 2 cup Wholesome Organic Brown Sugar
  • 1 tbsp vanilla extract
  • 2 tsp maple extract
  • 1 cup pumpkin
  • 2 cups Bob’s Red Mill Gluten-Free All purpose Flour
  • 1 cup Bob’s Red Mill Almond Flour
  • 1 1/2 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup walnuts, chopped
  • 1 cup macadamia nut milk
  • 2 tbsp maple syrup
    Brown Sugar Frosting:
  • 1 1/2 cups palm shortening
  • 2 1/2 cups powdered sugar
  • 1 cup brown sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 tsp maple extract
  • 1 tbsp maple syrup

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Prepare two round 9” pans.
  2. In a large measuring cup, mix together macadamia nut milk and maple syrup. Set aside.
  3. In a medium bowl, cream the coconut oil and sugar until light and fluffy.
  4. Add in the extracts and pumpkin, then continue whipping until fully creamed.
  5. In a separate bowl, combine the dry ingredients.
  6. Stir into the creamed mixture a little at a time, alternating with the milk mixture.
  7. Fold in the walnuts, then pour batter into prepared pans.
  8. Bake for 30 - 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool completely before frosting.
    For the Frosting:
  1. In a large bowl with an electric mixer, whip the shortening and brown sugar until fluffy.
  2. Whip in one cup of powdered sugar, then add in a second cup of powdered sugar, along with the extracts and maple syrup.
  3. Lastly, beat in the remaining half cup of powdered sugar. Add a splash of macadamia milk if desired.
  4. Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top. Frost the top and sides of the cake with the remaining frosting.
  5. To finish, garnish with brown sugar, walnuts, and a drizzle of maple syrup.
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