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Maple Cakes
MAPLE CAKES
Is it a cookie? Is a cake? Is it both? These vegan Maple Cakes are a little bit crispy on the outside but fluffy and soft on the inside. They are just sweet enough! You can whip out this recipe quickly because the quantity is perfect for just one cookie sheet. I made these for my three-year old and he said, “Mmm, good!”
DRY INGREDIENTS
1 C + 1/8 C all-purpose flour
1/4 t each: baking powder, baking soda, salt
organic cane sugar for sprinkling
WET INGREDIENTS
“Flax egg”: 1 T ground flax + 3 T water
1/2 C pure maple syrup
1/4 C + 1/8 C Earth Balance
1/2 t vanilla extract
ASSEMBLY
- Mix your “flax egg” in a small bowl and set aside for a few minutes.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl.
- In another medium bowl, mash the maple syrup into the Earth Balance (lumps are okay!).
- Add the vanilla and flax egg to the maple syrup mash.
- Combine the wet and dry ingredients (except the sugar for sprinkling).
- Use a regular spoon to scoop little batter balls onto a parchment-lined cookie sheet, then smash them down somewhat. It should make about 20.
- Sprinkle a little bit of organic cane sugar on the top of each before baking.
- Bake at 400 degrees for up to 15 minutes (depends on your oven).
- Move to a wire rack about a minute after they come out of the oven.
- Serve to three year old after they cool off a bit!
“Pink Pie”
My 2.5 year old took a very recent liking to eating muffins, except for some reason he calls muffins “pie”. Today he asked for a “pink pie.” Lucky for us, we had strawberry jam in our fridge, and I always have the other muffin ingredients on hand. I whipped these up lickety-split! There’s no added sugar because the jam is already sweetened (plus they contain banana). This recipe makes 10 toddler-sized muffins (meaning I didn’t fill them very full). Enjoy!
Strawberry Jam Muffins
Dry Ingredients:
1/2 C all-purpose flour
1/3 C oat flour
1/3 C corn flour
1/3 C quinoa flour (ground quinoa)
1/2 t salt
1 t baking powder
Wet Ingredients:
1/2 C organic strawberry jam (or try another flavor!)
1 mashed ripe banana
2 T liquid oil (avocado, olive, canola)
1/4 C soy milk
Assembly:
- Preheat oven to 350-370 degrees (this depends on your oven…I used to bake all my muffins at 350 degrees but then I moved to a new home and I have to set it to 370 degrees.)
- Combine dry ingredients in medium bowl.
- Mash banana on a plate and mash in other wet ingredients.
- Add wet blend to the dry ingredients.
- Portion in muffin liners or a greased muffin pan (I’m a fan of the silicone muffin liners!)
- Bake for 23 minutes (check at about 20 minutes).
- Remove from pan and cool on a wire rack.
- Enjoy the “pie”!
