Wednesday, March 21, 2012

Give me excess of it - Staple Maple Cake With Penuche Icing (Vegan Recipe)

If music be the food of love, I’ll take cake instead.

Give me excess of it.

Not that I don’t like music, but cake is…cake.

Celebratory and sweet, cake is the perfect companion for a spring day, and the ideal delicacy to share with your friends and loved ones over a cup of tea.

Today, I decided to make a quick and delicious maple syrup cake. I call it Staple Maple Cake because it is so good it could just become a staple in your household. Perfect for unexpected guests or for an easy homemade treat to go with your coffee.

Eat it on its own, dusted with a little icing sugar, or add some special sweetness with Penuche Icing. I highly recommend you do the latter.

This simple icing makes a delicious topping for all sorts of cakes, including oatmeal, banana and, of course, maple. It is a cross between an icing and a glaze.

You might find that the icing drips gracefully down the sides of the cake. I say so be it! It tastes just the same.

You can even do as I do, and pour it over your own slice using a lovely little creamer jug.

Staple Maple Cake with Penuche Icing

by Joann MacDonald
Prep Time: 10 minutes (more for icing)
Cook Time: 25 minutes
Keywords: bake dessert snack nut-free vegan vegetarian cake

Ingredients (1 small cake)
  • 1 1/2 cups flour (I use light spelt.)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp powdered egg replacer mixed with 2 Tbsp water
  • 1/2 cup sugar
  • 1/2 cup soymilk (or other non-dairy beverage), mixed with 1 tsp vinegar
  • 1/4 cup maple syrup
  • 1/4 cup light oil
For the Penuche Icing
  • 1 1/3 cups brown sugar
  • 1/3 cup soymilk
  • 1/3 cup margarine
  • 1/2 tsp salt
Preheat the oven to 325°F.
In a large bowl, sift the dry ingredients together.
In a medium bowl, whisk together the egg replacer, sugar, soymilk mixture, maple syrup and oil.
Mix wet ingredients into the dry ingredients.
Pour into a greased bundt pan (or an 8"x8" square baking pan).
Bake for about 25 minutes, or until a knife inserted into the centre comes out clean.
After a few minutes, turn out of the pan to cool on a rack.

Prepare the Penuche Icing
Combine the icing ingredients in a small pot. Don't use non-stick if you want to beat the icing right in the pot.
Stir over low heat, and then bring rapidly to a full boil. Boil for 1 minute.
Remove from heat and allow to cool for 10 minutes.
Beat for about five minutes. Leave it to cool more, until desired thickness is reached. Put cake on serving dish and pour the icing over it. Or, if you are more particular about the final look of it, you can put the cake on a temporary dish, pour the icing on, wait for it to set and carefully move the cake to your serving dish.
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  1. Mmmmm...cake. How I love it so! I was looking for something to take to a little get together this weekend. This might just be it. Thanks for sharing!

    1. Hey Laurie! Let me know if you do try it. Enjoy the get together.

  2. I've never used Spelt Flour before! Your cake looks so light and moist, yum :)

    1. Hi Abby! The light spelt flour can be used instead of white flour in most recipes. The spelt flour has less gluten and is more easily digestible.

  3. This looks and sounds delicious! I might have to make this for Sunday morning breakfast.

    1. I like your thinking - cake for breakfast sounds good. ;)

  4. This looks so good. I'd like a piece of cake.

    1. Sometimes you need a little something sweet, right? :)

  5. Mm, that looks so wonderfully sticky, gooey, and sweet! I could sure go for a slice myself...

    1. The only problem is it's already gone. Small cake, four people, one day...that's it.

  6. That looks AMAZING and sounds delicious! Thanks for sharing at Thursday's Temptation.

  7. Yum! It looks so good! Mail me a piece please! lol! Angie xo

  8. Oh My Stars! That looks SO good! Love your plates, too!

    1. Thanks Audrey. I'm going to talk about the plates on Monday.

  9. This cake looks so delicious! Thanks for sharing.

  10. Can you use regular flour and regular milk in this recipe?