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Side shot of vegan maple pecan cake with chocolate cashew cream frosting and maple pecans on a blue and white cake stand.
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Maple Pecan Cake With Chocolate Cashew Cream Frosting (Vegan, Naturally Sweetened)

Maple pecan cake with chocolate cashew cream frosting - this lovely vegan cake is naturally sweetened with maple syrup, making it a slightly healthier treat that is still delicious.
Course Dessert
Cuisine baking, vegan
Keyword cake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16 people
Calories 597kcal
Author Domestic Gothess

Ingredients

Maple Pecan Cakes:

  • 300 g (2 ½ cups) plain (all-purpose) flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 240 ml (1 cup) maple syrup
  • 240 ml (1 cup) unsweetened non dairy milk
  • 180 ml (¾ cup) melted coconut oil
  • 125 g (½ cup) unsweetened apple sauce
  • 2 tsp cider vinegar
  • 120 g (1 ¼ cups) pecans chopped

Chocolate Cashew Cream Frosting:

  • 200 g (2 cups) cashews
  • 120 ml (½ cup) melted coconut oil
  • 60 ml (¼ cup) maple syrup
  • 80 ml (⅓ cup) unsweetened non dairy milk
  • 1 tsp vanilla extract
  • 1 tsp cider vinegar
  • tsp salt
  • 150 g (5oz) dark chocolate chopped

Maple Pecans:

  • 200 g (2 cups) pecans
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 Tbsp coconut sugar
  • 3 Tbsp maple syrup

Instructions

Maple Pecan Cakes:

  • Preheat the oven to 180C/350F/gas mark 4. Grease two 20cm/8inch round cake tins and line with baking parchment.
  • Sift together the plain flour, ground ginger, cinnamon and nutmeg, baking powder, bicarbonate of soda and salt.
  • In a separate bowl whisk together the maple syrup, non dairy milk, unsweetened apple sauce, melted coconut oil and cider vinegar.
  • Whisk the dry ingredients into the wet being careful not to over-mix then fold in the chopped pecans.
  • Divide the batter between the tins and bake for 25-30 minutes until a skewer inserted into the centre comes out clean. Leave the cakes to cool in the tins for 10 minutes then carefully transfer them to a wire rack to cool completely.

Chocolate Cashew Cream Frosting:

  • Place the cashews in a bowl, cover with boiling water and set aside for half an hour to soak. Alternatively you can soak them overnight in cold water.
  • Drain the cashews really well then place them in a blender with the maple syrup, melted coconut oil, non dairy milk, vanilla extract, cider vinegar and salt and blend until extremely smooth and creamy. You will probably need to scrape down the sides of the blender a few times.
  • Melt the chopped chocolate, either in a heat-proof bowl over a pan of steaming water (don't let the base of the bowl touch the water), or in short bursts in the microwave.
  • Transfer the cashew cream frosting to a bowl and stir in the melted chocolate until smooth. Pop the bowl in the fridge for a bit until it has firmed up a little and reached a spreadable texture.

Maple Pecans:

  • Preheat the oven to 160C/320F/gas mark 3. Line a baking tray with baking parchment.
  • In a bowl, toss together the pecans, cinnamon, salt, sugar and maple syrup. Make sure that the pecans are well coated.
  • Spread the pecans out in a single layer on the prepared baking sheet. Bake for 15 minutes then remove from the oven, give them a good stir and return to the oven for 5-10 minutes, until they feel dry to the touch.
  • Leave to cool on the tray then transfer to an airtight container.
  • To assemble the cake, place one of the cake layers on a serving platter and spread over half of the chocolate cashew cream frosting. Place the other cake layer on top and spread over the rest of the frosting. Top with the maple pecans and serve.