19 June 2012

agave & maple sweetened vanilla cake

i bet a lot of you could go for an ice box cake today.  holy moly, welcome summer swelter!  the thought of popping a cake into a piping hot oven might be the last thing to appeal to you this week if you're sittin' pretty in a heatwave too, but when birthdays happen sometimes cake isn't optional.

so since my sweet vegan hubby celebrated a birthday over the weekend i decided to make this cake again - and this time i kept my notes.  so lucky you, here's the recipe.



the cake itself is subtly sweet and really tender and the texture was awesome.  i left out the organic cane sugar that i usually bake with and instead opted for an agave/maple syrup combo which i loved!

agave & maple sweetened vanilla cake
3/4 cup almond milk
1 tsp apple cider vinegar
1/3 cup oil
1/3 cup agave nectar
1/3 cup maple syrup
1 2/3 cup all purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp fine sea salt

preheat your oven to 350f.  lightly grease & flour 2 6" cake pans and set aside.  whisk together the almond milk and vinegar and leave it to curdle a minute or two.  add in the oil & sweeteners and mix well.  sift in the dry ingredients and mix to incorporate and until no lumps remain.  divide the batter between your cake pans and place them in the oven to bake for 25-40 minutes.  cooking time will vary depending on your oven, the size of cake pans you use.  so keep an eye on them and take them out once the tops are golden brown and a toothpick comes out clean.  once cakes are completely cooled, ice them with coconut frosting.

*a note on sweeteners... you can also opt to go all in with agave at 2/3 of a cup and leave out the maple.  that's what i did with the cake in the photographs - my cake this time around was just a little darker in colour if that matters to you.

light coconut frosting
1/2 cup coconut oil, softened but still solid
2-3 tbsp almond milk
1/2 tsp coconut extract
2 cups icing sugar

whip the coconut oil until it's light and fluffy.  add in the milk and coconut extract and whip again, then slowly add in the icing sugar to to create a light and lovely coconut frosting.

you can choose to either spread a layer of the frosting between the two layers of cake or your favourite preserve would also be yummy.  i tried it with a raspberry jam and it was lovely!  then ice the rest of the cake that throw a bit of unsweetened coconut at it until it sticks.


et voila, let them eat cake!

ps, i will totally forgive you if you opt to bookmark this recipe and wait until winter to bake again.

32 comments:

  1. Wow, that cake looks super moist! Definitely going to bookmark this. Won't be making it any time soon though, currently 28 degrees in my apt :0(

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    1. that first summer heatwave gets me everytime too! m was lucky his birthday wasn't just a day or two later...

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  2. Bookmark it and wait until winter? I'm making it tomorrow! It's still raining here in Portland, I'll just pretend we aren't hours away from summer... this looks so, so yummy.

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    1. that sounds like the perfect way to enjoy a rainy portland day :)

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  3. Fortunately it IS Winter in Oz! :) Think I'll have to make this, this weekend!
    Thanks for a super recipe and mouthwatering photos.

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    1. perfect! i hope it warms your home and your belly.

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  4. Ah, what a beautiful cake! And don't you know, agave and maple syrup are the only sweeteners I use - guess I'll be bookmarking this one.

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    1. thanks lovely! i'm sure you can work some gf magic on it too.

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  5. what a gorgeous cake! it looks so moist! oh my gosh, i need to stop drooling haha thanks for sharing!

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    1. i think that was the best part about it, how moist it was from the agave & maple syrup!

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  6. this is one extraordinarily gorgeous cake and the photos are s.t.u.n.n.i.n.g. it looks absolutely delicious, too. i love that you only used agave and maple syrup to sweeten it, too! happy birthday to m!

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    1. thanks girl :) i'll pass on your bday wish to m!

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  7. Thank-you,thank-you,thank-you Jess for posting this recipe.I can't wait to make this cake.Even though it is going to be a scorcher of a day here in Sudbury today I am going to bake this cake,I just can't wait any longer.
    By the way your pb banana ice cream recipe is the best ice cream recipe I've ever tried.The first time I made it I ate the whole thing it was just so good.Thank goodness I had more frozen bananas in the freezer so that I could make another batch for hubby when he got home from work.He is not vegan or vegetarian but he can't get enough of that ice cream either.I've since made many variations of it,chocolate and vanilla etc, but our favourite is the original recipe with caramel and chocolate ganache swirled through it.I just swirl the sauces into the ice cream right out of the food processor and then just stick the ice cream in the freezer to firm .
    Thanks for sharing all these amazing recipes with us ,Jess!

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    1. haha, mary i can't believe you're baking today! now that is showing some cake love. and your caramel & chocolate swirl ice cream sounds incredible - that's definitely something i could go for this evening :)

      ps - i hope you're able to come out to this months veggie potluck! it's looking like it will be next tuesday june 26th: 6pm at bell park. feel free to email me for more info.

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  8. Looks so dense and moist! Love the idea of using liquid sweetener. I bet the maple syrup was a subtle hint of divinity. Happy birthday to your husband!

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  9. Happy birthday to the hubby! I can't get over how moist this cake is! And no sugar- this it totally a winner! Thank you!

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    1. well, there's still some sugar in the frosting, but if you like your cake naked then you're all good! ;)

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  10. Ooooh... so happy that you posted the recipe!

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    1. thanks nikki, hope you try it out at some point!

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  11. As stated before, this is simply stunning. It looks so beautiful and delicious. Thank you for sharing the recipe.

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    1. you're so very welcome! it's also insanely quick and easy to whip up too :)

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  12. I HAVE TO MAAAAAAAKKKKKEEEEEEEEEEE THIS!!!!!!!!!! (sorry for the yelling)

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  13. I would like to make this cake. Sounds like I could just use buttermilk (I'm fine with dairy) and butter instead of curdling almond milk and using oil. I'd use all maple, too.

    What I'd like to know is, is there any vanilla in the cake? It's in the title, but I didn't see bean or extract in the recipe.

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    1. http://prochaskas.wordpress.com/2012/08/25/and-the-back-to-school-cake/

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    2. i actually didn't even add vanilla as i find the flavour from the agave & maple themselves create a light vanilla-esque flavour.

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  14. Any tips to do these as cupcakes? Thanks!

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    1. if you reduce the cooking time to 20-25 minutes you should be good to go!

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  15. Hey Jess, Have you had any luck with just maple syrup, that is, omitting the agave completely? I don't like using agave. I know that agave is a lot sweeter than maple syrup, and although I do enjoy barely sweet cakes, I am wondering if the 100% maple sweetened cake would be enough. Let me know your thoughts? Thanks!

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    1. so sorry for the late reply! although i haven't tried it myself with only maple syrup, i'm sure it would be absolutely amazing! did you give it a go yet? if so, i'd love to hear how it turned out.

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  16. I tried this cake and it was very delicious and moist. I used coconut oil and baked it in a bundt pan. Instead of the frosting I drizzled the cake with a little vanilla glaze. Yummy!!!! Thank you for the recipe. :)

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