Maple Cake


Maple Cake


In my book, maple is as beautiful a flavor as vanilla or chocolate. I love that it reminds me of breakfast, therefore, I can eat maple cake for breakfast. The vanilla really brings out the maple flavor, and the use of dark brown sugar packs in a subtle molasses undertone while giving the cake a nice maple color. For some reason the idea of maple in a cake seems extra delicious because it feels like a step above pancakes. 

1.5 cups flour

1/2 dark brown sugar

1/2 maple syrup

1/2 cup soymilk

1/4 coconut milk

1/2 butter

1 tablespoon vanilla 

1/2 tablespoon coconut vinegar

1/2 tablespoon baking powder

1/4 teaspoon baking soda

1.) Preheat oven to 350 degrees. Line a muffin pan with twelve cupcake liners. 


1.) Preheat oven to 350 degrees. Trace a 9 inch round cake pan on parchment paper with a pencil. Cut the circle out. Coat the cake pan with nonstick spray and flour and place parchment paper circle on top.

2.) In a large mixing bowl, whisk together the soymilk, coconut milk, and vinegar until foamy. Set aside while you prepare the next steps.

3.) In a medium bowl, sift together the flour, baking powder, and baking soda. 

4.) Using an electric mixer, cream together the sugar and butter together until light and fluffy on medium to high speed. 

5.) Add vanilla extract to sugar and butter and mix until completely mixed in. 

6.) Add maple syrup to butter mixture on medium speed and mix until incorporated. 

7.) Add the sifted dry ingredients and milk-vinegar mixture to the butter and beat on medium speed until batter is smooth. Make sure to scrape down sides of the bowl every once in awhile. 

8.) Line a muffin pan with twelve cupcake liners. Using an ice cream scooper, fill cupcake liners about two thirds of the way full. Bake for 18 minutes or until toothpick comes out clean. Transfer to cooling rack. Frost cupcakes when completely cooled.


9.) Bake cake for 20-25 minutes or until a toothpick comes out clean when poked in the center of the cake. 

10.) To take the cake out, place a cooling rack on top of cake so the tiny legs are sticking outside and not towards the cake, then flip the cooling rack and pan altogether, place on a surface, and remove the cake pan and parchment paper, slowly. Allow to fully cool before frosting.

Clara PolitoComment