By Rosie Wessinger
Ingredients:
Maple Cake:
- 1 package Breads From Anna Maple Pancake & Muffin Mix
- 1/2 cup potato starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup honey or brown sugar
- 1/3 cup oil (coconut, safflower, grapeseed or butter)
- 3/4 cup of milk or favorite nondairy drink
- 3 jumbo eggs
- 1 tablespoon vanilla
Cream Cheese Frosting:
- 8 oz cream cheese (mock cream cheese works great!)
- 2 ½- 3 ½ cup powdered sugar (if using the corn free powdered sugar add ½ – ¾ cup arrowroot starch or potato starch)
- ½ cup butter or dairy alternative
- ¼ cup strained crushed pineapple
- 1 tablespoon fresh squeezed lemon juice
Directions:
Maple Cake:
1) Preheat oven to 350 degrees. Grease one 9×13 glass baking pan. (Or two 8×8 or 24 cupcakes)
2) Whisk all dry ingredients, blend in the wet ingredients mix until smooth.
3) Pour into baking pan.
4) Bake for 35-45 minutes or until tooth pick test clean.
2) Whisk all dry ingredients, blend in the wet ingredients mix until smooth.
3) Pour into baking pan.
4) Bake for 35-45 minutes or until tooth pick test clean.
5) Cool on baking rack.
Cream Cheese Frosting:
1) Blend ingredients until frosting is smooth with handheld or countertop mixer on medium speed.
2) Spread on to room temperature cake.
3) Sprinkle frosted cake with 1 1/2 cups chopped nuts and 1/2 finely shredded carrots (optional).
Note: I make a mock cream cheese frosting (in the cake pictured, I added a little pumpkin to the frosting). One of our customers tried a peanut butter frosting and her children gave her rave reviews. Another nice option for frosting would be a butter cream with little maple syrup.
