Vegan Maple Pecan Apple Cake with Maple Frosting
Ingredients
Apple Cake Ingredients
- ⅓ cup oil
- ⅓ cup plant based milk room temperature
- 1 cup unsweetened applesauce
- 2 tsp pure vanilla extract
- 1 tsp maple extract
- 1 cup grated apple about 120 g
- ¾ cup brown sugar
- 1 ⅔ cup all purpose flour 200 g
- ⅓ cup almond flour 32 g
- 2 tsp ceylon cinnamon
- 1 ½ tsp cardamom
- ½ tsp ginger
- 1 tsp baking soda
- 1 tsp baking powder
- ⅓ cup chopped pecans
- pinch of salt
Maple Frosting*
- ½ cup salted vegan butter 113 g
- ½ cup brown sugar
- ⅓ cup maple syrup
- 2 ½ - 3 cups confectioner's sugar, divided
- 2 tbsp oat cream
- ½ tsp pure vanilla extract
- ½ tsp maple flavouring
Instructions
- Preheat oven to 175°C and prepare a loaf pan for the apple cake.
- Sift all of the dry ingredients together in a medium sized mixing bowl and then set aside. (Except the pecans, fold those in later!)
- Prepare the apples.
- Whisk together the wet ingredients (except the apples) in a large mixing bowl. Mix in the apples once the mixture is properly combined.
- Add the dry ingredients to the wet mixing bowl and mix until just combined. Halfway or so through the mixing, fold in the pecans. Do not overmix.
- Pour the cake batter into the loaf pan and bake the cake for approximately 55 minutes to 1 hour, depending on your oven. A testing knife should come out quite clean.
- Once the cake is done baking, let sit for a couple minutes and then remove the cake from the cake pan and let it cool on a cooling rack. This is important otherwise too much moisture will surround the cake as it cools.
- Make the icing. Follow the instructions on The Spruce Eats .
- Make sure you let the icing cool completely, and let the cake cool completely before assembling the cake! Otherwise you will end up with melty icing :(
- I chose to cut the loaf cake in half lengthwise to add an icing layer in the middle, but that is optional, it's delicious just to have the icing on the top as well! Then decorate with edible flowers, or chopped nuts, etc.
- You can store this cake in a container in the fridge but it's best enjoyed fresh due to the icing, or a couple days. The cake however stays fresh and moist for 4-6 days. Enjoy!!
Notes
*The recipe I used to make this maple frosting is from Spruce Eats . The only difference I made was that I used vegan alternatives, and I added salt to make it have a salted caramel vibe to the flavour! It was sooooo good with the added salt.
Follow the link to the recipe - https://www.thespruceeats.com/fluffy-maple-frosting-4067189