Unfrosted maple cake with chocolate chunks
Plain maple cake with powdered sugar topping
We have a recipe that was torn out of a magazine, and we don't know which magazine. Nor does a web search come up with anything similar. So, whomever the author is, please take a bow! Gluten free modifications by Hallie.
This cake is a family favorite and can be made a number of different ways. It is pretty forgiving. The recipe makes three layers, and you can make one or two layers. Trouble is that the egg doesn't round evenly for less than three layers. If you decide to make two layers, you can put in three eggs instead of 2.67 and still get a very acceptable cake. You may have to cook it a bit longer to take care of the added moisture of the 1/3 egg. Besides, gluten free cakes can be a bit dry, so the extra egg certainly doesn't hurt.
The cake on the left had 1/2 cup of chopped dark 70% chocolate candy with no nuts. You could use chocolate chips; however, they won't melt. Chocolate candy will. The cake on the right was baked in a 8" X 8" square pan, which is equivalent to a 9" round. This cake also had no nuts. You could put chopped pecans in the cake if you wanted to.
|3/4||Cup||Butter or margarine, softened (1-1/2 sticks)|
|3||Cups||Your favorite gluten free flour. Here is ours.|
|3/4||Cup||Pure maple syrup|
|1-1/2||teaspoon||Guar gum (You can substitute xanthan gum, but the result will be less springy)|
|1||teaspoon||Salt (We left this out. There is plenty of sodium in the baking powder and baking soda.)|
|1/2||teaspoon||Vanilla extract (You could double this.)|
|1/4||teaspoon||Ground cinnamon (You could use as much as one teaspoon.)|
|You might want to search the internet for a maple butter-cream frosting if you like frostings. This cake really requires none.|
Makes 16-4" X 3" un-layered servings. This is a rich cake. You could use smaller servings.