A gorgeous, one-bowl, mix-and-bake Maple Syrup Cake with the most delicious soft buttery crumb and a delicate crunch in the crust from the maple syrup baking to golden perfection. The soy sauce addition is something you must try! Dress it up to make it fancy or just enjoy with a smattering of icing sugar and some berries.
Using Maple Syrup As A Sweetener In Cakes
I have been using sugar alternatives in my baking for the longest time. For the past few years, I have almost completely switched to baking with rapadura/unrefined palm/coconut sugar. But every now and then, I bake a cake with just honey or maple syrup without adding anything else and let the taste of that sweetener define the entire cake. It is always lovely and the result is super delicious.
This cake from one of my favourite baking books Love Bake Nourish by Amber Rose first caught my attention because it was a simple yellow cake topped with white icing and some berries. I baked it for my younger son's birthday a couple of years ago and it was a hit. Since then I have adapted it with some minor tweaks for everyday baking. A staunch member of the sturdy cake committee.
The maple syrup flavour really comes through on day two as the cake sits on your benchtop under a glass cake dome and ages. And when you bake with maple syrup, something magical happens to the crust. It gets a little bit crunchy, almost like candy making every mouthful feel decadent as you bite into the first crunchy crust and experience the oh so soft crumb.
Adding Soy Sauce To Cakes When Baking And A Note On Sweetness
I am sure adding soy sauce to cakes is nothing new. But in this cake, paired with maple syrup; it is brilliant! I mean, everyone loves a maple-soy marinade, right? There is something wildly complimenting and pleasing about this sweet and salty combination. You only need a little bit of that salty soy sauce hit to amplify the umami sweetness of this gorgeous cake. This is not a very sweet cake (like all my cakes!) so if you want it to be sweeter, just go nuts with the icing sugar when you serve. A dollop of ice cream or sweetened whipped cream with berries is also nice.
My other substitutions include wholemeal spelt flour to boost the wholesome rustic sturdiness of the cake and more flavouring from vanilla and lemon. Enjoy baking this cake and make sure you resist eating it until the following day as it is then that it truly shines. Happy baking! x
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MAPLE SYRUP CAKE
- 180 g unsalted butter, softened
- 180 ml maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon light soy sauce
- 3 large organic eggs
- finely grated zest of 1 small lemon
- 160 g spelt flour
- 20 g cornflour
- 2 teaspoons baking powder
- 2 tablespoons soy milk
- Pre-heat oven to 180°C / 160°C (fan-forced). Grease and line a 20cm base diameter cake pan with baking paper.
- Add butter, maple syrup, vanilla and soy sauce to the bowl of an electric stand mixer. Whisk for a couple of minutes until pale and creamy. Add eggs one at a time and continue beating until you get a fluffy and creamy mixture.
- Add lemon zest, spelt flour, cornflour, baking powder and milk. Beat for a brief few seconds until just combined. Alternatively, fold these ingredients gently into the egg mixture using a wooden or silicone spoon until just combined.
- Spoon cake batter into the prepared tin. Bake in the preheated oven for 40 minutes until golden and cooked through the middle.
- Remove from the oven and allow to cool in the tin for a bit. Remove carefully onto a cake plate when cool. Dust with icing sugar and serve.
2 questions- could you please suggest a substitute for spelt flour.?
Can I substitute arrowroot powder for cornflour?
Hello! Yes, you can sub arrowroot for cornflour. You can sub spelt flour with just regular plain flour, or plain and wholemeal (half and half), or rye flour or just plain flour. They should all work equally well. x
Hi Sneh, I love your recipes especially the cakes. Can I use almond meal instead of spelt flour for this cake? Regards, Deborah
Hi - can I substitute spelt flour with white flour?
yes you can 🙂
Hey, I made this cake yesterday and it was incredible. Honestly the best cake I’ve ever had. I even gave some to my little brother and he was shocked that I made a cake this yummy! (Which is a compliment, but also quite insulting to me lol). I love your recipes they always full with flavour
It looks so delicious, I am going to try this today.
Sounds divine, can't wait to try it.
Is there any reason you use Soy milk? Could I just use normal full cream milk?
Hi Lesley! Yes, normal milk is fine. Any milk is fine really. I just use organic unsweetened soy milk in my baking as I always have it on hand and I feel it has a lovely thick creamy consistency.No other reason really. 🙂
The mild late winter/early spring weather here in Nova Scotia has resulted in darker maple syrup and lower production. I am always looking for new and more sophisticated recipes for our delicious local product . I am intrigued by the soy sauce addition, will bake this cake for the Easter weekend. Another great recipe Sneh.
oh that rich maple syrup sounds perfect for this recipe! Hope you love it Rondell!
I’d really like to make this, but I’m not sure what cornflour is. I’m from the US. Is it what we would call cornstarch (very, very fine) or cornmeal (coarser)? Thanks so much!
Hi Jen! Its cornstarch .. the very very fine flour that is usually used in Asian dishes to thicken the sauce. Cheers! x
Looks so yum! Would it work, do you think, if I used wholemeal flour instead of the spelt?
Yes! Definitely. Since both wholemeal flour and wholemeal spelt have similar consistencies, you can swap one for the other. x