Maple Cinnamon Cake
Ingredients
- cake:
- 1.5 cups spelt flour
- 1 tsp baking powder
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1/2 cup maple syrup
- 1/3 cup soy yoghurt
- 2 tbsp coconut oil, melted
- 1/2 cup plant milk
- 1/2 tsp vanilla extract
- frosting:
- 2 cans coconut cream, chilled (firm part only)
- 2 tbsp maple syrup
- toppings:
- drizzle of maple syrup
- toasted pecans
Preparation
Preheat the oven to 175°c/350°f and line a 8” (20x20cm) brownie tin with baking paper
Place all the dry cake ingredients into a bowl and combine
Add the wet ingredients to a separate bowl and whisk together
Combine dry and wet ingredients until smooth
Pour the batter into the tin and even out on the top
Bake for 30 minutes until a toothpick inserted comes out clean
In the meantime, prepare your frosting, by simply whipping the coconut cream and maple syrup together
Toast your pecan nuts with a drizzle of maple syrup and let cool
Once the cake is done, let it cool down before applying the frosting and toppings
