Nut-Free Maple Cake
Delight your taste buds with this Nut-Free Maple Cake, a moist and flavorful dessert perfect for any occasion. Crafted with the rich sweetness of pure maple syrup and a touch of vanilla, this cake boasts a light, fluffy texture thanks to the perfect balance of buttermilk and a carefully blended dry mix. With no nuts in sight, this indulgent treat is ideal for gatherings or those with dietary restrictions. Simple to prepare in just under an hour, this 9-inch cake serves 10 and pairs beautifully with a cream cheese frosting or can be enjoyed on its own for a pure maple experience. Perfect for fall dinners, holiday celebrations, or a cozy afternoon treat, this recipe is a delicious nod to classic flavors with wide appeal.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 eggs
- 0.75 cup pure maple syrup
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, beat the unsalted butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the pure maple syrup and vanilla extract until well combined.
On low speed, add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined and smooth, but do not overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Once the cake is completely cool, serve as is or frost with your favorite icing. A cream cheese frosting pairs beautifully with this cake.
Nutrition Facts
Calories |
3688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 514.7 g | 187% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 315.7 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 415 mg | 32% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
