This Maple Cake is loaded with pure Grade A Maple Syrup! No maple flavoring used here! It's a soft one layer maple syrup cake topped with a rich maple frosting. This cake is the perfect cozy fall or winter recipe. It's perfect for breakfast, lunch, dessert or snack time! And as always, it's gluten free, egg free, nut free and can easily be dairy free (vegan)!
This Maple Cake is a complete dream. While baking, you'll have the smell of rich maple syrup permeating throughout your home. This maple syrup cake is cozy and warm and rich in flavor! The perfect fall recipe!
For more maple syrup recipes, try my Brown Sugar Maple Cookies, my Maple Donuts, my Chocolate Chipless Cookies, my Pumpkin Sugar Cookies or my Baked Pumpkin Donuts.
Reasons to Love This Maple Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cake is so super soft, moist and delicious.
- Pure Maple Syrup- This maple syrup cake uses pure maple syrup in the cake itself and also in the frosting!
- Simple 1-Layer Cake- I love how easy this cake is to make! If you love one layer cakes, check out my Irish Tea Cake and my Chocolate Olive Oil Cake!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch and Water- This mixture binds everything together, since the recipe is egg free.
- Butter/ Vegan Baking Stick- Only use room temperature. Don’t use melted or softened.
- Granulated Sugar- I use this instead of brown sugar to keep the cake light. Brown sugar will tend to make the cake denser and chewier due to the added moisture content. We already have enough moisture from the syrup.
- Maple Syrup- For this recipe I use pure Grade A Maple Syrup. I buy one with a gluten free and vegan label. If you use a store brand such as Pearl Milling Company, the cake will be much more dense than if you use pure maple syrup.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookies can have a chemical flavor.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Confectioners' Sugar- Essential in frosting recipes, this gives the frosting its fluffy texture and sweetness!
- Light Brown Sugar- In the frosting it helps to create a richer flavor.
- Water- Because this frosting uses water instead of milk like in my Brown Sugar Frosting, it's super simple to make vegan by using vegan baking sticks!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brands of sugars you use are vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Buy a maple syrup with a vegan label.
Make this Recipe with All Purpose Flour
- Use 1 ¾ packed cups of regular flour (294 grams).
- Only use ½ cup of milk.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Maple Cake
Here are the step by step instructions for how to make this maple syrup cake!
Step 1: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Butter and Sugar
Beat together the butter and sugar until soft and creamy. About 2-3 minutes.
Step 4: Add in the Cornstarch Water, Maple Syrup and Vanilla
Slowly beat the cornstarch water mixture, maple syrup and vanilla into the creamed butter and sugar. It will look chunky and curdled; that's normal.
Step 5: Add in the Dry Ingredients and Milk
Starting and ending with the gluten free flour mixture, with the mixer on low...beat in some flour then some milk then some flour.
Step 6: Bake and Cool
Scoop the batter in a 9 inch cake pan; smooth the top with a butter knife.
Bake the cake in the center rack at 350 degrees Fahrenheit for 42 minutes until the cake is golden on top and springs back at you when careful touched.
Let cool in the pan.
Step 7: Make the Maple Frosting
Beat the butter and light brown sugar together until smooth; about 2 minutes.
Slowly beat in the confectioners' sugar, maple syrup and pure vanilla extract until combined.
Beat in the water a little at a time until you get the desired consistency. You may not need to use it all.
Step 8: Frost the Cake
Using an icing spatula or a butter knife, frost the sides and top of the cake.
To make pretty swirls or designs, use the icing spatula, the back of a spoon or a butter knife.
Expert Baking Tips
For the Maple Cake
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- When the batter is in the cake pan, gently smooth the top with a butter knife prior to baking.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. We want to cream the butter with the sugar and it will not work if it is melted or softened.
- Alternate the Flour and Milk when Mixing the Batter- Make sure to alternate the flour and the milk when mixing the batter. This is to ensure all the liquid gets absorbed properly into the batter.
For the Maple Frosting
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The frosting will be way too runny.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the buttercream appears too thick, add a little water ¼ teaspoon at a time until you reach the desired consistency.
Recipe FAQs
I do not recommend making it ahead of time. This cake is super soft and best the first day.
If you're looking for a cake you can make ahead of time, try my Gluten Free Birthday Cake. The layers can be made beforehand.
Yes. This recipe is for a 9 inch cake pan and has not been tested with any other size.
I would only use pure. Table syrups tend to make baked goods much more dense.
Once the cake is cut into, cut the entire cake into slices and wrap each slice in foil. Try to create a teepee with the top of the foil so it isn't touching the maple frosting as much.
Pop the slices in a zip top bag and freeze for up to 30 days.
To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours.
Note: Freeze the slices even if you're eating them the next day. Freezing helps to keep the cake soft.
More Fall Cakes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Maple Cake
Ingredients
For the Maple Cake
- 1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- ¾ cup pure maple syrup (I use Grade A)
- ½ cup granulated sugar
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons water
- 1 ½ teaspoons pure vanilla extract
- ½ cup milk
For the Maple Frosting
- 4 tablespoons unsalted butter or vegan baking stick, room temperature
- 2 tablespoons light brown sugar , packed
- 2 ½ cups confectioners' sugar
- ⅓ cup plus 2 tablespoons pure maple syrup (I use Grade A)
- 1.5 teaspoons water , room temperature
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9 inch cake pan with vegetable oil. Line the bottom with parchment paper and lightly grease the parchment paper as well. Set aside.
- In a large bowl, whisk together the 1 ¾ cups gluten free flour, 2 teaspoons of baking powder and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 4 rounded tablespoons of cornstarch with 6 tablespoons of water until thin and watery. It will be thick and tacky at first. Set aside.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup butter or vegan baking stick and the ½ cup granulated sugar until it is all soft and creamy. About 2-3 minutes.
- Slowly beat the cornstarch water mixture, the ¾ cup maple syrup and the 1.5 teaspoons of vanilla, a little at a time, into the creamed butter and sugar. It will look chunky and curdled; that's normal.
- Starting and ending with the gluten free flour mixture, with the mixer on low...beat in some flour then some milk then some flour.Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined.
- Using a spatula, scoop the batter in a greased and parchment lined 9 inch cake pan; smooth the top with a butter knife. It will be super thick and sticky.Bake the cake in the center rack at 350 degrees Fahrenheit for 42 minutes until the cake is golden on top and springs back at you when careful touched.
- Let the cake cool completely in the cake pan. If you try to take it out when it is even a tiny bit warm, the entire thing may fall apart.Once cool, move to a cooling rack. If it seems to be sticking to the cake pan, use a butter knife or a spatula to loosen the edges.
For the Maple Frosting
- While the cake is baking, make the frosting.In the large bowl of an electric mixer or using a hand held mixer, beat the 4 tablespoons butter and the 2 tablespoons light brown sugar until smooth and creamy. About 2-3 minutes.
- With the mixer on very low speed, slowly beat in the 2 ½ cups confectioners' sugar and ⅓ cup plus 2 tablespoons maple syrup until combined.Slowly beat in the 1.5 teaspoons of water a little at a time until you get the desired consistency. You may not need to use all the water.
- Using an icing spatula or a butter knife, frost the sides and top of the cake.To make pretty swirls or designs, use the icing spatula, the back of a spoon or a butter knife.
John says
Tasted great and easy to follow instructions! Thank you!