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 9x13 glass baking pan. (Or two 8x8 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.