With the Jewish New Year just around the corner I thought it wouldn’t seem right if I didn’t post a holiday cake. Since it’s tradition to dip apples in honey and eat a honey cake to symbolize the sweet new year ahead, and given that I don’t eat honey anymore, I was determined to create a cake that would still symbolize the sweet year. That’s when I came up with this vegan maple cake.
I wanted to create a cake so delicious no one would guess it was vegan. So I started adding the basics needed to bake a cake. Flour, sweetener, organic soy milk, binder, flavor, and so on…
It was when the cake came out of the oven that I knew I had succeeded! The vegan maple cake was fluffy, moist, perfectly spiced, easy to make, and everyone who tasted it said they wouldn’t have guessed in a lifetime that it was vegan!
So whether you’re celebrating the Jewish New Year or not, I’m positive you’re all going to enjoy my latest creation!
What You’ll Need
- A 7-inch (18 cm) Kugelhopf cake tin, or an 8-inch (20 cm) round cake tin
- 1/2 Cup (120 gr) of Organic Soy Milk
- 1/2 Cup (140 gr) of Maple Syrup
- 1/4 Cup (60 gr) of Unsweetened Apple Sauce
- 1 Cup + 1 Tablespoon (144 gr) of Whole Spelt Flour
- 1/2 Teaspoon (1 gr) of Ginger Powder
- 1/2 Teaspoon (1 gr) of Cinnamon Powder
- 1 Teaspoon (4 gr) of Baking Powder
- 1/2 Teaspoon (3 gr) of Baking Soda
- 1/2 Cup (60 gr) of Pecans
1. Preheat the oven to 320 degrees F (160 C).
2. Heat a pan on medium heat, add the pecans, and toss until they’re lightly toasted. Transfer to a bowl until cool, then finely chop and set aside.
3. Place all the wet ingredients in one bowl, and all the dry ingredients in another bowl. Separately whisk them both until combined, then when your oven is hot add the dry ingredients in with the wet and whisk until you have a smooth batter.
4. Lightly grease your cake tin and place a third of the pecans in the tin. Next, add them to the batter, briefly mix, and pour all that goodness into the kugelhopf tin.
5. If you don’t have a kugelhopf tin, or prefer to turn it into a round cake, then lightly grease an 8 inch (20 cm) round cake tin, pour in the batter, and decorate the top with the remaining pecans.
6. Pop your cake into the oven and bake for 20 – 30 minutes, or until a toothpick inserted in the center of your cake comes out clean.
7. Remove the cake, and let it cool for 5 minutes, then flip your kugelhopf tin over onto a serving dish, and firmly bang the top several times, the more the merrier, to insure your cake will come out of the tin in one piece, then gently remove the tin, let it cool, and dig in!
Be sure to tag me on Instagram @lets_brighten_up when you make this vegan maple cake. It honestly makes my day seeing your photos.
Recipe To Try Next Time
Next time be sure to try my super refreshing vegan summer rolls with a tamarind dipping sauce. SO insanely delicious.
Or my heavenly baked vegan potato latkes. They taste even better than deep fried, and are healthier too!
Until next time, have a bright day xx
18 thoughts on “The Best Vegan Maple Cake You Have Ever Tried!”
Would this work with almond flour?
Hey Sabine, I’m not sure it would hold well with almond flour. But I could be wrong. Good luck and let me know if you try it 🙂
Beautiful Elinor!! I have been looking for a vegan tea cake recipe for a while!! This sounds so yummy, and perfect with a cup of tea!
Thank you Deepika! 🙂 You’re in for a treat! This cake is perfect with a cup of tea, coffee, or on its own haha xx
This looks wonderful! How would I adjust the recipe to work in a bundt pa? Double it?
Thanks Sarah. 🙂 What is the diameter of your bundt pan? That way I’ll be able to know if you should double the recipe or increase by 1.5 🙂
I’ve been wanting to try making an oil-free cake for a while and this one looks easy enough to start with and yummy too. Thanks!
I’m so glad to hear you like the recipe Dunori. Enjoy 🙂
Is 320 degrees F (160 C) a typo? My cake took about 20 extra minutes to bake.
That’s perfectly fine, as every oven is different. 🙂
I did it it’s sooooooo yummy
Yay! Thanks for letting me know Caroline! 🙂
Can you use unbleached all purpose flour?
Yes you can Sonya. Enjoy 🙂
Amazing. Everyone loved this! I added a cashew cream frosting and I put the nuts in the middle instead of the top. I also doubled the amount of pecans and candied them with maple syrup. I doubled the spice, added nutmeg, and used almond flour instead of peanut butter. I can’t believe how popular this awesome cake was this Thanksgiving. I plan on making one a week this holiday.
I’m very happy to hear that Ti! Thanks so much for letting me know. 🙂
I just made this cake again for the second time. It is absolutely delicious. I used regular unbleached flour, and more pecans (I love nuts).
Thank you so much for sharing this fabulous recipe.
Yay! Thank you for sharing 🙂 You’re very welcome Denise 🙂