Maple Pecan Spice Cake
This is a wonderfully pecan-rich, applesauce-moist, spice cake. The maple fudge icing is a lovely treat, and pairs well with a not-too-sweet cake. Enjoy!
| Servings | Prep Time |
| 1bundt cake | 20minutes |
| Cook Time |
| 45-50minutes |
|
|
Ingredients
- 2 1/2cups all purpose flourunbleached, if possible.
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1/2teaspoon salt
- 1 1/2teaspoons cinnamon
- 1teaspoon grated fresh ginger
- 1/2teaspoon allspice
- 1/2teaspoon ground cloves
- 4 egg alternative equivalent to 4 eggsI used Bob’s Red Mill Egg Replacer, but you could use flax “eggs”.
- 1 cup unsweetened applesauce
- 1 cup brown sugar
- 3/4cup vegetable oil
- 2teaspoons vanilla
- 3/4cup plant milk
- 3/4cup chopped roasted pecans
Maple Fudge Icing
- 1cup brown sugar
- 2Tablespoons vegan butter
- 1/4cup plant mik
- 2Tablespoons maple syrup
- 1 1/2 – 2 cups icing sugar
- 1/2teaspoon vanilla
- 12 whole, roasted pecans-to decorate with.
Instructions
- Preheat oven to 350 degrees F.
- Grease a bundt pan well. (it could also be made in a 9 x 13 inch pan but it’s not as fancy.)
- In a bowl, sift together the flour, baking powder, baking soda, salt and spices.
- In a large mixing bowl, beat together the grated ginger, “eggs”, applesauce, brown sugar, oil, and vanilla. Add the dry ingredients with the “milk” and the chopped pecans. Mix at medium power until combined.
- Spoon into the prepared pan and bake in oven until a toothpick inserted into the cake comes out clean, about 45 minutes.
- Let cake cool in the pan for about 10 minutes and then turn it out on a cooling rack to cool completely.
- When cool, make frosting below. Spoon over the cake quickly, as it sets up fast. Press the whole pecans into the frosting. For extra colour, using a small glass in the middle of the cake, add some flowers to celebrate!
Maple Fudge Icing
- In a saucepan, combine butter, brown sugar, milk and maple syrup. Bring this to a boil and then let cook for about 5 minutes on medium heat.
- Beat in the icing sugar and vanilla until smooth. If you want a thinner glaze, add less icing sugar.
- Spoon over the cooled cake quickly to desired thickness. Press the roasted whole pecans into the icing while warm. Decorate as you like. Flowers are always lovely. Enjoy!
Recipe Notes
This is an perfect cake to make the day before and it also freezes well. Bonus: marigolds are both beautiful and edible!
