Recipe

Maple Loaf Cake with Maple Almond Butter

Prep time: 10 Minutes

Cook time: 45 Minutes

Serving size: 10 Servings

Difficulty: Easy

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There's something wonderfully comforting about the rich flavors of maple in this Maple Loaf Cake with Maple Almond Butter. Infused with the natural sweetness of maple syrup and topped with a creamy, homemade maple almond butter, this loaf cake is a perfect blend of warmth and indulgence. Made with gluten-free flour and Purely Elizabeth Superfood Oatmeal, it's not just delicious but also packed with wholesome ingredients that make it a treat you'll feel good about.

The light, buttery frosting drizzled on top bring out the cake’s perfectly moist texture. Whether served for breakfast, an afternoon snack, or dessert, this maple loaf cake pairs beautifully with a hot cup of coffee or tea. Simple to make and irresistibly delicious, this recipe is sure to become a household favorite.

In this recipe

Ingredients

Cake:

1 cup gluten free flour

1/2 cup Purely Elizabeth Superfood Oatmeal

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup almond milk

1/4 cup maple syrup

1/2 cup coconut sugar

2 eggs, room temperature

1/2 cup butter, melted

1 tsp vanilla extract

Frosting:

2 tbsp melted butter

2 tbsp maple syrup

1/3 cup powdered sugar, sifted

Maple Almond Butter:

1/2 cup almond butter

2 tbsp maple syrup

Directions

Preheat the oven to 350 F and prepare a loaf pan with non-stick spray and parchment paper.
In a bowl, combine the gluten free flour, oatmeal, baking powder, baking soda and salt. In another mixing bowl, whisk together the milk, maple syrup, coconut sugar, eggs, melted butter and vanilla. Add the dry ingredients to the wet and combine.
Transfer to the loaf pan and bake for 40-45 minutes. Let cool.
Stir together frosting and pour over the loaf. Let the frosting set for 20 minutes before cutting into slices and serving.
Enjoy with maple almond butter.