Maple Cake Gluten Free
- Cake Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 2½ cups Pamela's Artisan Flour Blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup pure maple syrup
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon gf vanilla extract
- ¾ cup plain yogurt*
- Icing Ingredients
- ⅓ cup pure maple syrup, plus more if needed
- 3 Tablespoons unsalted butter, melted
- 2 cups confectioners' sugar
- Cake Directions
- Preheat oven to 350 degrees
- Butter a 9 inch square baking pan; line with parchment and butter parchment. Dust with any kind of gluten free flour, tapping out excess.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat butter, maple syrup, and sugar with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
- Add flour mixture and yogurt to butter mixture alternating between flour and yogurt, starting and ending with the flour. Beat until just combined.
- Transfer batter to prepared pan and smooth batter out evenly.
- Bake until a cake tester comes out clean about 35-40 minutes.
- Transfer pan to a wire rack and cool for 10 minutes. Turn out cake onto rack to cool completely.
- Icing Directions
- Combine maple syrup and butter in a bowl.
- Sift in confectioners' sugar and stir until combined.
- Adjust consistency with more syrup, if necessary.
- Spread icing over top of cake.
- Let set before serving, at least 15 minutes.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/07/05/maple-cake-gluten-free-recipe/
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