Vanilla Spice Cake with Maple Glaze
After the sweets explosion that is the holidays, I abstained from goodies for some time. Okay, it was only a week but it felt like forever. Once sugar was allowed back into my life, I still didn’t want anything over-the-top. A vanilla cake seemed like the perfect solution.
Servings: 8 servings
Equipment
- 6-cup Bundt pan
Ingredients
- shortening to prepare cake pan
- all purpose flour to prepare cake pan
for the cake
- ½ cup + 4 tablespoons non-dairy milk see note
- 1 teaspoon apple cider vinegar
- 2 cups all purpose flour
- ¾ cup organic granulated sugar
- ¼ cup packed brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- ½ cup vanilla non-dairy yogurt
- ¼ cup + 1 tablespoon canola oil
- 1 tablespoon vanilla extract
for the maple glaze
- ¾ cup powdered sugar
- 2 ½ tablespoons non-dairy milk plus extra if needed
- ¼ teaspoon maple extract
- pinch fine sea salt
Instructions
- Preheat oven to 350F. Grease and flour a 6-cup Bundt pan, making sure to get into every crevice. Set aside.
- To make the cake, put the ½ cup + 4 tablespoons milk in a glass measuring cup and add the vinegar. Whisk to combine, then set aside at room temperature for at least 5 minutes to curdle.
- Sift the flour, granulated sugar, brown sugar, baking powder, ½ teaspoon salt, cinnamon, ginger, cardamom, and cloves into a large bowl.
- Whisk together the curdled milk, yogurt, oil, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients then stir with a rubber spatula until combined.
- Pour the batter into the prepared pan. Hit the pan lightly on the counter to level the batter and remove air bubbles.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the middle of the cake comes away dry. Let the cake cool for 15 minutes in the pan set on a wire rack, then gently loosen the cake center and edges from the pan using a small spatula. Invert the pan onto a wire rack and let the cake cool for 20 minutes.
- To unmold, pick up the rack with the pan on top and lightly tap both on the counter to loosen the cake. Remove the pan from atop the cake and place the cake on the rack to allow the cake to cool completely.
- While the cake is cooling, make the maple glaze by sifting the powdered sugar into a medium bowl. Stir in the 2 ½ tablespoons milk, maple extract, and pinch of salt. Keep stirring until no dry sugar remains. If some dry sugar remains, then add a little more milk and stir until incorporated. The glaze should be smooth and glossy but not so thick that it won’t pour.
- Once the cake is fully cooled, pour the glaze over the cake.
Notes
Of all non-dairy milks, soymilk curdles the best. You can use other milks, but they won’t appear lumpy.