Maple Ginger Snacking Cake with Maple Frosting

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.

• Servings: 10
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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.