Vegan Maple Walnut Cake

Vegan Maple Walnut Cake

This fantastic tender, moist nutty sponge cake with a creamy maple infused frosting is so good! Thanks to Mel at Virtual Vegan for this marvellous recipe.

Completely dairy, egg & oil free yet perfectly sweet & decadent, this maple walnut cake is total perfection! Really!

Prep Time: 30 minutes
 Cook Time: 35 minutes
 Total Time: 1 hour 5 minutes
 Servings: 10 
 Calories: 505 kcal


For the cake

  • 130g | 1 packed cup course ground raw walnuts (you can use walnut pieces or halves and grind them up in a food processor or blender)
  • 390g | 2.5cups spelt flour
  • 235g | 1.5 cups coconut sugar (you can sub this for any granulated brown sugar)
  • 1/2 teaspoon salt
  • 2 tablespoons baking powder
  • 0.5 teaspoon baking soda
  • 375mls | 1.5 cups non dairy milk (I used my homemade cashew milk but any unsweetened, unflavoured variety is fine )
  • 4 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar
  • 300g | 1.5 cups cooked sweet potato

For the frosting

  • 1 x 398 - 400ml can coconut milk (just the hard cream and not the watery part) from 1 400ml can of full fat coconut milk (refrigerated for at least 12 hours)
  • 166g | 1⅓ cup powdered sugar
  • 4 tablespoons pure maple syrup

For decoration

  • 30g | 1/4 cup chopped walnuts


  1. Begin by making sure that you have a well refrigerated can of full fat coconut milk waiting in the fridge.
  2. Preheat oven to 350° and lightly grease two 8 inch round cake pan then line the bottoms with parchment paper circles. (for cooking in different tins see recipe notes).
  3. Add all of the dry ingredients to a large bowl.
  4. In a blender (or with a stick blender) blend the milk, sweet potato, vanilla and vinegar well until very smooth.
  5. Pour the liquid into the dry ingredients and stir to combine. Do not over stir. Just enough to combine everything so that you can't see any dry flour. A few little lumps are ok.
  6. Pour evenly into the prepared cake pans and place on the middle shelf of your pre-heated oven.
  7. Bake for 35 to 40 minutes until a skewer or toothpick inserted into the middle comes out clean. (It might seem like a long cooking time but it needs it due to the moistness of the sweet potato).
  8. Remove from the oven and leave in the tins for 5 - 10 minutes then turn out onto a cooling rack.
  9. Leave to cool completely.
  10. Once the cake is cool, scrape out the cream only from the coconut milk into a chilled bowl.
  11. Beat with a hand mixer or in a stand mixer until thick and very creamy.
  12. Add the powdered sugar and maple syrup and beat again until well combined.
  13. If you aren't going to decorate the cake right away refrigerate the cream.
  14. Place the bottom layer of the cake on a cake stand or plate, flat side up.
  15. Use just under half of the frosting and spread it all over. Use a palette knife or a knife and if you have trouble spreading it without breaking the cake up, dip the knife in a glass of water before spreading then try again.
  16. Put on the top layer of the cake, this time flat side down, rounded side up.
  17. Use the remaining frosting to cover the top and sides of the cake.
  18. Scatter a few chopped walnuts on top for decoration.

Recipe Notes

If you wish to cook this cake as a single layer halve the ingredients then follow the rest of the instructions as directed. Cooking time remains the same. If you decide to cook in a loaf pan (half of this recipe fits well in a 8.5inch x 4.5inch loaf pan) then the cooking time will increase to around 50 minutes to one hour. Check with a tooth pick or a skewer. it should come out clean when inserted into the middle of the cake.



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  • Isabelle Menard
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