Maple pecan cake with chocolate cashew cream frosting — a vegan cake naturally sweetened with maple syrup for a slightly healthier, delicious treat.
I made and photographed this maple pecan cake before Christmas, but January felt right to share it since it’s a relatively “healthier” cake option. Both the cake and the cashew cream frosting are sweetened with maple syrup, so the recipe is free of refined sugar when you choose refined sugar–free chocolate for the frosting. It’s still cake, of course, but if you prefer to avoid refined sugar this is a lovely alternative.
The maple syrup gives the cake a warm, distinct flavour that pairs perfectly with pecans and warming spices like cinnamon, ginger and nutmeg. The chocolate cashew cream frosting is rich and creamy, and more nutritious than a traditional buttercream.
The frosting is made by blending soaked cashews with maple syrup, melted coconut oil, non-dairy milk, vanilla and a touch of cider vinegar until completely smooth. If you have a powerful blender it will make the process quicker and deliver an especially silky frosting. After blending, I stir in melted dark chocolate and chill the mixture until it’s thick and spreadable before assembling the cake.
I finished the cake with a scattering of maple pecans for a pleasant contrast in texture — they’re optional but I recommend them for the crunch and extra flavour.
How To Make Maple Pecan Cake With Chocolate Cashew Cream Frosting:
Begin by sifting together plain flour, ground ginger, cinnamon, nutmeg, baking powder, bicarbonate of soda and salt.
In another bowl whisk maple syrup, non-dairy milk, unsweetened applesauce, melted coconut oil and cider vinegar. Pour the dry ingredients into the wet and whisk until combined, being careful not to over-mix. Fold in chopped pecans.
Divide the batter evenly between two 20cm / 8-inch round cake tins and bake for 25–30 minutes, or until a skewer inserted in the centre comes out clean. Cool the cakes in the tins for 10 minutes, then transfer to a wire rack to cool completely.
To make the chocolate cashew cream frosting, soak cashews in boiling water for 30 minutes or in cold water overnight. Drain them well, then blend with maple syrup, melted coconut oil, non-dairy milk, vanilla extract, cider vinegar and a pinch of salt until very smooth — you may need to scrape the blender sides a few times.
Stir the blended cashew cream into melted dark chocolate until smooth, then chill the bowl in the fridge until the frosting firms to a spreadable consistency.
For the maple pecans, toss pecans with cinnamon, salt, coconut sugar and maple syrup until well coated. Spread them in a single layer on a baking sheet lined with parchment. Bake at 160C / 320F for 15 minutes, stir, then return for another 5–10 minutes until the nuts feel dry to the touch. Let them cool on the tray before storing in an airtight container.
How To Make Apple Sauce:
This recipe uses unsweetened applesauce to keep the cake moist. If you can’t find store-bought applesauce where you live, it’s easy to make at home. Peel, core and dice two large Bramley (or cooking) apples and place them in a pan with the juice of half a lemon and 50ml water. Simmer, stirring often, until the apples are very soft and have broken down. If the mixture becomes too dry add a splash more water, but keep it thick.
Mash with a potato masher or blend with a stick blender to a smooth puree. Cool before using and store any leftovers in the fridge for up to a week, or freeze for future use. Extra applesauce is great in pancakes, porridge, yogurt or other bakes.
How Long Will The Cake Keep?
Once assembled the cake will keep for 2–3 days in an airtight container, but it’s best eaten the day it’s made. The pecans can start to weep and the cashew frosting will not maintain the same texture over several days. If the ambient temperature is warm, store the cake in the fridge.
Can I Make It In Advance?
You can bake the cake layers a day or two ahead. The maple pecans can be prepared several days in advance and kept sealed at room temperature. The frosting is best used the day it’s made but can be chilled in an airtight container for one day; if chilled it will firm up and will need gentle warming to return to a spreadable consistency.
Maple Pecan Cake With Chocolate Cashew Cream Frosting (Vegan, Naturally Sweetened)
Ingredients
Maple Pecan Cakes:
- 300 g (2 ½ cups) plain (all-purpose) flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 240 ml (1 cup) maple syrup
- 240 ml (1 cup) unsweetened non dairy milk
- 180 ml (¾ cup) melted coconut oil
- 125 g (½ cup) unsweetened apple sauce
- 2 tsp cider vinegar
- 120 g (1 ¼ cups) pecans chopped
Chocolate Cashew Cream Frosting:
- 200 g (2 cups) cashews
- 120 ml (½ cup) melted coconut oil
- 60 ml (¼ cup) maple syrup
- 80 ml (⅓ cup) unsweetened non dairy milk
- 1 tsp vanilla extract
- 1 tsp cider vinegar
- ⅛ tsp salt
- 150 g (5oz) dark chocolate chopped
Maple Pecans:
- 200 g (2 cups) pecans
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 Tbsp coconut sugar
- 3 Tbsp maple syrup
Instructions
Maple Pecan Cakes:
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Preheat the oven to 180C/350F/gas mark 4. Grease two 20cm/8inch round cake tins and line with baking parchment.
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Sift together the plain flour, ground ginger, cinnamon and nutmeg, baking powder, bicarbonate of soda and salt.
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In a separate bowl whisk together the maple syrup, non dairy milk, unsweetened apple sauce, melted coconut oil and cider vinegar.
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Whisk the dry ingredients into the wet being careful not to over-mix then fold in the chopped pecans.
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Divide the batter between the tins and bake for 25-30 minutes until a skewer inserted into the centre comes out clean. Leave the cakes to cool in the tins for 10 minutes then carefully transfer them to a wire rack to cool completely.
Chocolate Cashew Cream Frosting:
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Place the cashews in a bowl, cover with boiling water and set aside for half an hour to soak. Alternatively you can soak them overnight in cold water.
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Drain the cashews really well then place them in a blender with the maple syrup, melted coconut oil, non dairy milk, vanilla extract, cider vinegar and salt and blend until extremely smooth and creamy. You will probably need to scrape down the sides of the blender a few times.
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Melt the chopped chocolate, either in a heat-proof bowl over a pan of steaming water (don’t let the base of the bowl touch the water), or in short bursts in the microwave.
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Transfer the cashew cream frosting to a bowl and stir in the melted chocolate until smooth. Pop the bowl in the fridge for a bit until it has firmed up a little and reached a spreadable texture.
Maple Pecans:
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Preheat the oven to 160C/320F/gas mark 3. Line a baking tray with baking parchment.
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In a bowl, toss together the pecans, cinnamon, salt, sugar and maple syrup. Make sure that the pecans are well coated.
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Spread the pecans out in a single layer on the prepared baking sheet. Bake for 15 minutes then remove from the oven, give them a good stir and return to the oven for 5-10 minutes, until they feel dry to the touch.
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Leave to cool on the tray then transfer to an airtight container.
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To assemble the cake, place one cake layer on a serving platter and spread half of the chocolate cashew cream frosting over it. Top with the second layer and spread the remaining frosting. Finish with the maple pecans and serve.
*The author received a blender to review; opinions expressed are their own and product recommendations are personal.