Frosted Delight Maple Dream (Print Version)

A moist gluten-free maple cake with creamy frosting, perfect for sweet moments and cozy afternoons.

# List of Ingredients:

→ Cake

01 - 2 cups gluten-free all-purpose flour blend
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ teaspoon ground cinnamon
06 - ¼ cup unsalted butter, softened
07 - ¼ cup light olive oil or neutral oil
08 - ¾ cup pure maple syrup
09 - ½ cup light brown sugar, packed
10 - 3 large eggs, room temperature
11 - 1 teaspoon pure vanilla extract
12 - ¾ cup unsweetened almond milk (or milk of choice)

→ Maple Frosting

13 - ½ cup unsalted butter, softened
14 - 3 tablespoons pure maple syrup
15 - 1 ½ cups powdered sugar, sifted
16 - 1–2 tablespoons milk, as needed for consistency
17 - Pinch of salt

→ Optional Garnish

18 - Chopped toasted pecans or walnuts
19 - Maple sugar flakes

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and ground cinnamon.
03 - In a large bowl, beat softened butter, oil, maple syrup, and brown sugar until light and fluffy.
04 - Add eggs one at a time to the wet mixture, mixing well after each addition; then stir in vanilla extract.
05 - Alternately add dry ingredients and almond milk to the wet mixture, beginning and ending with dry ingredients. Mix gently until just combined to avoid overmixing.
06 - Pour batter into prepared pan, smoothing the surface evenly. Bake 32–35 minutes until a toothpick inserted in center comes out clean.
07 - Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
08 - Beat softened butter until smooth. Add maple syrup and salt, then gradually beat in powdered sugar. Add milk as needed to achieve a spreadable consistency.
09 - Once cooled, spread frosting evenly over top and sides of the cake. Optionally garnish with chopped nuts or maple sugar flakes.

# Expert Advice:

01 -
  • It tastes so rich and buttery that nobody will believe it's actually gluten-free.
  • The maple frosting is silky and spreadable without any grainy texture or overwhelming sweetness.
  • It comes together in under an hour from start to finish, making it perfect for unexpected cravings.
02 -
  • Room temperature eggs and butter are non-negotiable—cold ingredients won't blend smoothly and will trap air pockets that create an uneven crumb.
  • Don't overmix the batter once the flour goes in; a few lumps are fine and actually lead to a more tender cake.
  • Verify that your gluten-free flour blend contains xanthan gum, or the cake will turn out grainy and fall apart when frosted.
03 -
  • If your frosting is too soft, refrigerate it for 10 minutes before spreading; if it's too stiff, add milk one teaspoon at a time.
  • Toast your nuts yourself if possible—store-bought toasted nuts sometimes taste stale, but ones you toast at home are fragrant and crispy.
  • For deeper maple flavor, use dark or very dark maple syrup, though it will darken the cake color slightly.

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