Woman in Real Life: Give me excess of it - Staple Maple Cake With Penuche Icing (Vegan Recipe)

Wednesday, March 21, 2012

Give me excess of it - Staple Maple Cake With Penuche Icing (Vegan Recipe)

If music be the food of love, I’ll take cake instead.

Give me excess of it.

Not that I don’t like music, but cake is…cake.

Celebratory and sweet, cake is the perfect companion for a spring day, and the ideal delicacy to share with your friends and loved ones over a cup of tea.

Today, I decided to make a quick and delicious maple syrup cake. I call it Staple Maple Cake because it is so good it could just become a staple in your household. Perfect for unexpected guests or for an easy homemade treat to go with your coffee.

Eat it on its own, dusted with a little icing sugar, or add some special sweetness with Penuche Icing. I highly recommend you do the latter.

This simple icing makes a delicious topping for all sorts of cakes, including oatmeal, banana and, of course, maple. It is a cross between an icing and a glaze.

You might find that the icing drips gracefully down the sides of the cake. I say so be it! It tastes just the same.

You can even do as I do, and pour it over your own slice using a lovely little creamer jug.

Staple Maple Cake with Penuche Icing

by Joann MacDonald

Prep Time: 10 minutes (more for icing)

Cook Time: 25 minutes

Keywords: bake dessert snack nut-free vegan vegetarian cake

Ingredients (1 small cake)

1 1/2 cups flour (I use light spelt.)
1/2 tsp baking soda
1/2 tsp salt
1 tsp powdered egg replacer mixed with 2 Tbsp water
1/2 cup sugar
1/2 cup soymilk (or other non-dairy beverage), mixed with 1 tsp vinegar
1/4 cup maple syrup
1/4 cup light oil

For the Penuche Icing

1 1/3 cups brown sugar
1/3 cup soymilk
1/3 cup margarine
1/2 tsp salt

Instructions

Preheat the oven to 325°F.

In a large bowl, sift the dry ingredients together.

In a medium bowl, whisk together the egg replacer, sugar, soymilk mixture, maple syrup and oil.

Mix wet ingredients into the dry ingredients.

Pour into a greased bundt pan (or an 8"x8" square baking pan).

Bake for about 25 minutes, or until a knife inserted into the centre comes out clean.

After a few minutes, turn out of the pan to cool on a rack.

Prepare the Penuche Icing

Combine the icing ingredients in a small pot. Don't use non-stick if you want to beat the icing right in the pot.

Stir over low heat, and then bring rapidly to a full boil. Boil for 1 minute.

Remove from heat and allow to cool for 10 minutes.

Beat for about five minutes. Leave it to cool more, until desired thickness is reached. Put cake on serving dish and pour the icing over it. Or, if you are more particular about the final look of it, you can put the cake on a temporary dish, pour the icing on, wait for it to set and carefully move the cake to your serving dish.