Want a wholesome cake that tastes just like fall? I love maple syrup so much and I realized that once the fall season kicked in, I needed a maple-flavored cake. This vegan maple pecan cake is filled with chopped pecans and topped with a thick maple glaze.
This recipe yields two loaf cakes and they take less than 30 minutes to make which is convenient. This autumnal cake is everything you need when you want a cozy and homely baked treat.
The texture is the softest and the velvety nature of it goes perfectly with the super sweet and thick maple glaze. I'd go as far as saying they're one of the best combinations out of al my cake recipes!
If you love this one, then I also think you'll love my other favorites like the vegan lemon olive oil cake, vegan raspberry cake and vegan blueberry banana cake recipes which are all so tasty in their own ways.
Why You Will Love These Cakes
- The Glaze - The reason why I adore this glaze is because of its thick consistency. That along with the strong maple syrup flavor makes it a real winner.
- Warm Flavors - Underneath the maple glaze is the cake which is so wholesome and heart-warming. I used cinnamon and nutmeg which dominate the flavor of these fluffy loaves which gives them a similar vibe to my vegan apple cinnamon cake and vegan gingerbread loaf cake recipes.
- Easy to Make - The process for making this cake recipe is very straight forward. Fold the dry ingredients into the wet ingredients then bake the cakes inside the loaf tins. While the cake is baking make the simple glaze.
- Allergy Friendly & Plant Based - This vegan maple pecan cake recipe is entirely vegan and dairy free.
- Apple cider vinegar - This is a very important ingredient as the soft consistency of the maple pecan cake relies on it completely. The apple cider vinegar will be mixed into the soy milk to create a vegan buttermilk. This mixture reacts with the other ingredients to create the light and fluffy texture.
- Ground cinnamon - This along with the nutmeg are the heart and soul of the flavor of the cake. These are the two ingredients that bring out the fall auras in the recipe and without these spices, this cake would be completely different.
- Canola oil - I've tried and tested so many oils for this cake recipe and one came far out on top, standing out from the rest. Canola oil, also known as rapeseed oil gives this cake such an amazing texture and I highly recommend that you don't substitute it out for anything else. More cakes that used it successfully include my eggless vanilla cake loaf with chocolate buttercream and vegan ginger cake.
- Maple syrup - This is the main ingredient for this recipe as it will be used for both the cake batter and the glaze.
- Pecans - These will be folded into the cake batter. I generally prefer to chop them finely before adding them. When they're too large inside the cake, it tends to ruin the experience a little as they get in the way a little.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you'd like to add a different type of nut to the cake batter use walnuts instead of pecans. These are my two favorite types of nuts that I like to use in fall bakes and they're totally interchangeable depending on which you prefer. Both nuts have such great textures. See my vegan carrot walnut loaf cake for more evidence of how well walnuts work in cake.
- I only recommend a small amount of maple syrup for the cake batter as I like the glaze to be the main maple force but feel free to add a little bit more maple syrup to the batter if you wish. Whether that's a few Tablespoons or even more that that is up to you.
How To Make Maple Pecan Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease the baking tins with vegan butter.
2: Let the buttermilk curdle.
3: Mix together the dry ingredients.
4: Pour in the wet ingredients and fold.
5: Next, fold in the pecans.
6: Pour the batter into the tins and bake.
7: Let the cakes cool.
8: Make the maple glaze and spoon it over the cakes.
Don't over-mix the cake batter - Over-mixing the cake batter will affect the texture and crumb of the cake negatively. I advise that you simply fold it instead gently with a wooden spoon until no pockets of flour remain. Otherwise, the cake will be dense and unappetizing.
Make the glaze thicker - To make your glaze even thicker, add less maple syrup to the powdered sugar. The method down below calls for 6 Tablespoons but 4-5 Tablespoons will give you a beautiful glaze which although is very thick, some people prefer it even more!
Apply the cakes when the cakes cool - If you start spreading the glaze onto the cakes while they're still warm, it will melt and it won't retain it's thick consistency.
You can make the cakes up to two days in advance but it will taste best if you make it on the day you intend to eat it. The glaze should always be made on the same day.
Store these maple pecan cakes at room temperature inside an airtight container for up to three days. You can also store it inside the fridge for up to 4 days.
Yes it can! Substitute them 1:1. It is a healthier alternative with a unique taste.
It is completely fine. It handles being baked in the same ways that ordinary sugar does.
More Easy Vegan Cake Recipes
If you tried this Vegan Maple Pecan Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Easy Maple Pecan Cake (Vegan)
For the cake batter:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 195 g all-purpose flour sifted
- 150 g brown sugar demerara
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 0.25 teaspoon ground cinnamon
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
- 1.5 Tablespoons maple syrup
- 60 g pecans finely chopped
For the maple glaze:
- 160 g powdered sugar
- 6 Tablespoons maple syrup
- Preheat the oven to 177 Celsius (350F).
- Grease two 20cm x 10cm loaf cake tins with vegan butter then set aside.
Make the cake:
- Firstly, make your vegan buttermilk mixture. Mix the apple cider vinegar into the soy milk. Let it curdle for 8 minutes and measure out the other recipe ingredients while you wait.
- Mix together the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl.
- Pour in your vegan buttermilk, as well as the canola oil, vanilla and maple syrup. Fold the mixture until smooth. Finally, fold in the pecans.
- Equally, pour the cake batter into the prepared baking pans and bake in center of your oven for 20 minutes. A skewer will then come out of the maple pecan cakes clean.
- Let your two cakes cool for 15 minutes then place them onto to a cooling rack.
Make the maple glaze:
- To a small bowl, add your powdered sugar. Add the maple syrup one teaspoon at a time. The consistency should be fairly thick and not runny.
- Spoon the maple over the cakes and serve.
- Over-mixing the cake batter will affect the texture and crumb of the cake negatively. I advise that you simply fold it instead gently with a wooden spoon until no pockets of flour remain. Otherwise, the cake will be dense and unappetizing.
- To make your glaze even thicker, add less maple syrup to the powdered sugar. The method down below calls for 6 Tablespoons but 4-5 Tablespoons will give you a beautiful glaze which although is very thick, some people prefer it even more!
- If you start spreading the glaze onto the cakes while they're still warm, it will melt and it won't retain it's thick consistency.