Categories: Deserts-Cake
Ingredients
- Cake
- 3 cups self-rising cake flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/2 cup softened butter
- 2/3 cup packed light brown sugar
- 1/2 cup maple syrup
- 2 eggs
- 2/3 cup vegan sour cream
- 1/2 cup almond milk
- 1/2 tsp maple extract
- Frosting
- 1 cup unsalted butter, softened
- 8 oz vegan cream cheese
- 16 oz confectioners sugar
- 1 to 2 tbsp almond milk
- 1/4 tsp maple extract
- 3/4 cup finely chopped pecans
Directions
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oven to 350.
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Cake: Coat a 13×9×2 inch baking pan with nonstick cooking spray. Line bottom with wax paper, coat paper with spray. In a medium bowl, whisk together flour, cinnamon, ginger, baking soda, and nutmeg. In a large bowl, beat butter until creamy. Beat in brown sugar and maple syrup. Beat in eggs (mixture will look slightly curdled). On low speed, beat in half the flour mixture, then the sour cream mixture, sand ending with the remaining flour mixture. Stir in maple extract. Transfer to prepared pan and spread evenly. Bake at 350 for 30 minutes, or until toothpick comes out clean. Cool in pan for 5 minutes on wire rack. Remove from pan and remove wax paper. Cool completely.
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Frosting: Beat together butter and cream cheese in a bowl. Sift in confectioners sugar. Add almond milk and maple extract.
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Frost cake and sprinkle pecans on top.