Vanilla Maple Cake Recipe

This Vanilla Maple Cake was prepared by the very talented Corinne from @cornthecook using both North Coast apple sauce and apple cider vinegar!

Serving size: 10 people
Prep Time: 1 hour 20 minutes
Cooking Time: 40 minutes

Ingredients
Cake
* 1 cup vegan butter, softened
* 1 cup cane sugar
* 1/2 cup unsweetened, plain dairy-free yogurt
* 3/4 cup unsweetened dairy-free milk
* 1/4 cup North Coast Apple Sauce
* 2 tsp vanilla extract
* 1 tsp North Coast Apple Cider Vinegar
* 2 cups pastry flour
* 2 tsp baking powder
* 1 tsp baking soda
* 1/4 tsp salt

Maple Buttercream
* 1 1/2c vegan butter, softened
* 3/4c maple syrup
* 3Tbs unsweetened dairy-free milk
* 1 1/2tsp vanilla extract
* 1/4tsp salt
* 5c confectioners’ sugar

Toppings
* 1/4c chopped pecans
* maple syrup drizzle

Directions

Preheat the oven to 350°F.

In a large bowl, cream together the butter and sugar. Add in the yogurt, milk, apple sauce, vanilla extract, and apple cider vinegar. Using an electric mixer, beat until smooth. In a separate bowl, combine the pastry flour, baking powder, baking soda, and salt. Slowly add to the wet mixture and beat until combined.

Grease three round 6×6″ cake pans. Divide batter evenly into each of them. Bake for 36-39 minutes.* After removing the cakes from the oven, let them cool for 5 minutes. Then, remove them from the pans and chill in the fridge for 30 minutes.

Prepare your buttercream by using an electric mixer to combine the butter, maple syrup, milk, vanilla extract, and salt. Slowly add in the confectioners’ sugar one cup at a time. Be careful with the speed of the electric mixer, because if it’s too fast while you’re adding the sugar, it will fly out of the bowl.

Make sure the cake is cool by touching it with your hand. If you can feel any warmth emanating from it, it needs to cool more. You need it to be completely cool before you ice it otherwise the buttercream will melt. Once the cake is completely cooled, start assembling it. Spread a layer of buttercream in between each cake layer. Ice as desired. Sprinkle the top of the cake with chopped pecans and maple drizzle. Enjoy!

Notes
* I’ve only tried baking it with cake pans of this size. Feel free to use larger cake pans, but be careful of the time. You will need to check on the cake to make sure it doesn’t overcook and potentially add on time so it’s not under cooked.