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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

  1. Mix your “flax egg” in a small bowl and set aside for a few minutes.
  2. Combine the flour, baking powder, baking soda, and salt in a medium bowl.
  3. In another medium bowl, mash the maple syrup into the Earth Balance (lumps are okay!).
  4. Add the vanilla and flax egg to the maple syrup mash.
  5. Combine the wet and dry ingredients (except the sugar for sprinkling).
  6. 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.
  7. Sprinkle a little bit of organic cane sugar on the top of each before baking.
  8. Bake at 400 degrees for up to 15 minutes (depends on your oven).
  9. Move to a wire rack about a minute after they come out of the oven.
  10. Serve to three year old after they cool off a bit!

My friend, Sharon, generously gave me a couple cups of ripe persimmon fruit over a year ago.  Well, today I finally thawed them out and created this recipe.  This version is gluten free (GF), but you could use any combo of wheat or other grain/nut flours.

The moisture content required a little longer baking time than usual (about 28 minutes instead of 23 minutes, in my oven).  I’m really happy with the taste, because I had no idea what to expect!

Maple Persimmon Muffins (GF)

Dry Ingredients:

1/3 C EACH – amaranth, coconut, brown rice & garbanzo bean flours
1/4 C oat flour/rolled oat combo (GF)
1/4 C ground walnut/pecan/hazelnut combo
1/4 C ground flax seed
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon

Wet Ingredients:

2 C very ripe persimmon fruit puree
1/4 C pure maple syrup
1/4 C coconut milk (full fat)
1 t vanilla extract

Raw sugar granules

Assembly:

Combine the dry and wet ingredients separately, then mix together.  Spoon into 12 muffin liners.  Sprinkle ~1/8 t raw sugar on top of each.  Bake at 350 degrees for about 28 minutes.

**Vegan, dairy free, egg free.

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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