Ingredients
Sheet Cake
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1 ½ cups (225g) plain flour
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1 ¼ tsp baking powder
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1 tsp ground ginger
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¾ tsp ground cinnamon
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¼ tsp ground nutmeg
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½ cup Queen Pure Maple Syrup
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2 tbsp (40ml) light-flavoured oil
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½ cup (90g) brown sugar
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1 tsp Queen Finest Madagascar Pure Vanilla Extract
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¼ cup coconut yoghurt
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1/3 cup preferred milk
Maple Frosting
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200g vegan butter
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150g icing sugar, sifted
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100ml Queen Pure Maple Syrup
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1 tsp Queen Finest Madagascar Pure Vanilla Extract
Method - Sheet Cake
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1
Preheat oven to 170 degrees C, and grease and line a small loaf pan (mine was 15 x 28cm).
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2
Sift flour, spices and and baking powder into a large bowl. Set aside.
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3
Add remaining ingredients to a small bowl, and whisk together. Pour this mix into the flour, and gently combine until just mixed together and smooth. Pour batter into lines cake tin, and gently smooth out with a spoon or spatula.
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4
Bake for 30-35 mins (I found 32 perfect in my oven), until cooked when checked with a skewer. Allow to cool 5 mins before gently transferring to a wire rack to cool completely.
Method - Maple Frosting
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1
Add all ingredients to a mixing bowl and beat with electric beaters until light and fluffy. Spread onto cooled cake, then top with candied pecans (optional) and an extra drizzle of maple syrup.
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