Description
Recipe by Daniella De Silva of ChickyTreats
Prep Time: 0:30
Bake Time: 0:20
Yields: 5-6 servings
Ingredients
Cake
- 1/2 cup almond coconut milk or soy milk
- 1/2 teaspoon apple cider vinegar
- 1 1/3 cups flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup maple syrup
- 1/3 cup vegetable or coconut oil
- 2 tablespoons dark brown sugar
- 1 teaspoon vanilla extract or vanilla bean paste
Glaze
- 1/2 cup powdered sugar
- 4 tablespoons maple syrup
- 1 teaspoon vanilla bean paste
- 1 tablespoon almond coconut milk or soy milk, add as needed
Prep and Instructions
Cake Instructions:
- Preheat the oven to 350°F and spray your cakelet pan with nonstick spray. Set aside.
- In a large bowl, add your almond coconut milk and vinegar and let it curdle for 5 minutes.
- Add the oil, vanilla bean paste, brown sugar, and maple syrup to the curdled milk and whisk until combined.
- Place a fine mesh sieve over the bowl and add the flour, baking soda, baking powder, salt, and cinnamon. Sift into the wet mixture.
- Whisk slowly until the batter is combined.
- Using a 1 1/2 tablespoon scoop, divide your batter into each cavity until half full.
- Place the pan in the oven and bake for 15 minutes until golden.
- Remove from the oven and let the cakelets cool in the pan for 10 minutes before inverting onto a cooling rack.
- Cool completely before dipping into the glaze.
Glaze:
- To make the glaze, add the powdered sugar, vanilla, and maple syrup to a small bowl. Whisk to combine.
- Slowly add your milk of choice for your desired consistency.
- Dip each cakelet into the glaze, being sure to let the excess drip off.
- Place the dipped cakelets on the cooling rack to set.