Category: Treats

Maple Ginger Snacking Cake with Maple Frosting

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I love maple syrup, and I have a whole slew of maple recipes in my drafts ready to go. If there is one thing that I love about living in this region, it’s that I live down the street from a maple syrup farm. Conveniently delicious.  Light, fluffy, and moist, with a big maple flavor, this cake will become a standard in your baking repertoire, and uses fruits, veggies, whole grains and unrefined sugar.

maple cake

Maple Ginger Snacking Cake with Maple Frosting

For the cake:
1 cup sorghum flour, plus more for the pan
1/2 cup millet flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
2 teaspoons baking soda
1 1/2 teaspoons xanthan gum
1 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 cups grated parsnips
1 cup raisins
1 1/4 cups pure maple sugar
6 tablespoons nondairy buttery spread, such as Earth Balance
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup vegan “buttermilk” (see Note)

For the frosting and topping:
1/2 cup nondairy buttery spread, such as Earth Balance
1/2 cup macadamia nut butter
1/4 teaspoon fine sea salt
1/4 cup arrowroot flour
1 cup icing sugar, sifted
3/4 cup dark maple syrup (the dark stuff is important here!)
1/4 cup candied ginger, finely chopped

Preheat the oven to 350°F. Lightly oil a 9×13-inch baking pan and dust it with sorghum flour, tapping out excess.

Put the sorghum flour, millet flour, tapioca flour, arrowroot flour, baking soda, xanthan gum, ginger, baking powder, cinnamon, and salt in a large bowl. Whisk well to combine. Add the parsnips and the raisins. Mix well.

Put the maple sugar and buttery spread in a stand mixer or large bowl. Using the stand mixer or a hand mixer, beat for 2 minutes, until creamy. Add the applesauce and vanilla extract. Mix well.

Turn the mixer to low speed. Alternately add the flour mixture and the “buttermilk” in three additions, beginning and ending with the flour mixture, until well-combined. Scrape the mixture into the prepared pan, smoothing evenly. Bake for 23 to 26 minutes until the cake pulls away from the sides of the pan and a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

To make the frosting, put the buttery spread, macadamia nut butter, and salt in a stand mixer or large bowl. Using the stand mixer or a hand mixer, beat for 2 minutes, until creamy. Add the arrowroot flour and 1/2 cup of the icing sugar. Beat until well-mixed. Turn the mixer to low speed and slowly stream in the maple syrup until well-combined. Turn the mixer to medium-high speed and beat for 2 minutes. Add the remaining 1/2 cup of the icing sugar and beat for an additional 1 minute. If you prefer a thicker frosting, you can add additional icing sugar, but it will be much sweeter.

Spread the frosting on the cooled cake, then sprinkle with the candied ginger. Serve at room temperature.

Note: To make vegan “buttermilk” for this recipe, put 1 tablespoon cider vinegar in a liquid measuring cup. Add enough nondairy milk to total 1/2 cup. Let sit 5 minutes until curdled.

Rum Raisin Cookies

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This recipe is based on an old-fashioned raisin cookie that I have written down from a pile of magazines from the past. This mash-up of rum, eggnog, and raisins delivers a soft cookie with holiday-inspiration, but can be made any time of year using nondairy milk instead.

gluten-free vegan rum raisin cookies

Rum Raisin Cookies

Cookies
1 cup raisins
1/2 cup water
1/4 cup rum (I used Bacardi, the white one, which I called and confirmed it was safe to use)
1 tablespoon ground flaxseed
1 cup sorghum flour
1/2 cup tapioca flour
1/4 cup quinoa flour
1 1/4 teaspoons xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup unrefined cane sugar
1/2 cup nondairy margarine/vegan buttery spread
3 tablespoons nondairy milk/vegan egg nog

Glaze
2 tablespoons rum
Icing sugar, as needed

Position an oven rack to the lower third of the oven. Line a baking sheet with parchment paper or a Silpat. Preheat the oven to 375 degrees F.

Put the raisins, water, and rum in a small saucepan over high heat. Bring to a boil, then reduce to a simmer, until the liquids have been completely absorbed, about 30 minutes. Remove from heat. Stir in the flaxseed.

Put the sorghum flour, tapioca flour, quinoa flour, xanthan gum, baking soda, baking powder, and salt in a medium bowl. Whisk until well combined.

Put the sugar and nondairy margarine in a stand mixer or large bowl. Using the stand mixer or a hand mixer, beat until well combined, about 2 minutes. Turn to low speed. Add the flour mixture and 2 tablespoons of the nondairy milk. Beat until combined. Add the raisin mixture. Beat until just mixed.

For each cookie, scoop out 1 rounded tablespoon of dough and drop it onto the lined baking sheet. Repeat with the remaining dough, leaving about 2 inches for a bit of spreading.

Bake for 9 to 11 minutes, until the edges are firm and starting to turn golden. Let cool on the baking sheet for 5 minutes. Carefully remove the cookies from the baking sheet and put them on the cooling rack. Let cool to room temperature before glazing.

For the glaze, put the rum in a small bowl and add enough icing sugar so it is a thick, but drizzly, texture (unfortunately, I didn’t measure it). Drizzle it over the cookies. Let harden before serving or storing.

These cookies are good the day they are made, but they are even better after the sit awhile and before more rum-like in flavor.

Rum Raisin Cookies (gluten-free, vegan)

Maple-Spice Candied Nuts

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Crunchy, sweet, and loaded with spice, these candied nuts are so easy to make and forever versatile. Great around the holidays, perfect for snacking, and excellent for topping cakes and desserts.

maple candied nuts

maple-spice candied nuts

2 1/2 cups unsalted mixed nuts
1/4 cup finely chopped candied ginger (not crystallized)
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 cup pure maple syrup

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Put the nuts, candied ginger, salt, and spices in a medium bowl. Put the maple syrup in a small saucepan. Bring to a boil. Cook 1 minute without stirring. Remove from heat. Pour the syrup over the nut mixture. Toss well to combine. Spread onto the prepared baking sheet in a single layer. Bake until the nuts are golden and fragrant, about 15 to 20 minutes, stirring every 5 to 7 minutes. Cool completely on the pan before breaking into pieces.