recipe by Anna Sobaski

 
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:

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.