Maple Gingerbread Sheet Cake
Ingredients
- 1 1/2 cups (225g) Plain flour
- 1 1/4 tsp baking powder
- 1 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup @queenfinefoods pure Canadian maple syrup
- 2 Tbsp (40ml) light-flavoured oil
- 1/2 cup (90g) brown sugar
- 1 tsp @Queenfinefoods Finest Madagascar vanilla extract
- 1/4 cup (65g) coconut yoghurt
- 1/3 cup (80mL) preferred milk
Maple frosting
- 3/4 cup + 2 Tbsp (200g) vegan butter
- 1 1/4 cups (150g) icing sugar, sifted
- 1/3 cup + 1 Tbsp (100mL) @queenfinefoods pure Canadian maple syrup
- 1 tsp @Queenfinefoods finest Madagascar vanilla extract
Preparation
Preheat oven to 170 degrees C, and grease and line a small loaf pan (mine was 15 x 28cm).
Sift flour, spices and baking powder into a large bowl. Set aside.
Add remaining ingredients to a small bowl, and whisk together. Pour this mix into the flour, and gently combine until just mixed together and smooth. Pour batter into lined cake tin, and gently smooth out with a spoon or spatula.
Bake for 30-35 mins (I found 32 perfect in my oven), until cooked when checked with a skewer. Allow to cool 5 mins before gently transferring to a wire rack to cool completely.
To make the frosting, add all ingredients to a mixing bowl and beat with electric beaters until light and fluffy. Spread onto cooled cake, then top with candied pecans (optional) and an extra drizzle of maple syrup.
