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A whole loaf of my vegan maple pecan cake sliced equally. It is covered with maple glaze.
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5 from 2 votes

Easy Maple Pecan Cake (Vegan)

This soft maple pecan cake is so easy to make. This recipe tastes so good and is one of my all-time favourites. Hope you enjoy!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Maple Pecan Cake
Diet: Vegan
Servings: 12 Slices
Calories: 272kcal
Author: DJ

Ingredients

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
Metric - US Customary

Instructions

Preparation:

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 272kcal | Carbohydrates: 48g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 328mg | Potassium: 109mg | Fiber: 1g | Sugar: 34g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg