When I saw this post at Kitchen Simplicity – I knew I had to try converting Cheri’s recipe to Gluten Free. Wow. It turned out so good! For the original recipe, please check out Cheri’s post here. Thanks Cheri for the great inspiration!
Cheri suggests making a Maple Brown Sugar frosting which sounds wonderful. I had no Maple Syrup left so decided to do a Vanilla Yogurt Cream Cheese Frosting. I was not sure if using yogurt cheese would work – but it was yummy! With this frosting you will want to drip the yogurt for 48 hours, to reach a really nice thick consistency. Even with Refrigeration, there will be a softness to this icing….but so so good. My son said this cake was his new “favorite”! My daughter wants this icing on a chocolate cake with a Raspberry Coulis for her birthday in November! Cake and Frosting – both super winners.
Maple Walnut Cake:
1/2 cup butter, room temperature
1/4 cup Organic Cane Sugar
1/2 cup Pure Maple Syrup
2 large eggs
1/2 cup White Rice Flour
1/4 cup Tapioca Starch
1/4 cup Corn Starch
2 Tblsp. Sorghum flour
1/2 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Xanthan Gum
1/2 cup chopped walnuts
Combine all of the dry ingredients in a bowl, whisking to combine, then set aside. Preheat the oven to 350 degrees, and generously grease an 8×8 pan with butter.
In another bowl, cream the butter, sugar, and maple syrup. Add in the eggs, one at a time, mixing well to combine.
Add the dry ingredients to the wet, mixing by hand just until combined, then fold in the chopped walnuts. Spread evenly in the pan, and bake 25-30 minutes, or until a toothpick inserted comes out clean.
Transfer the cake to a wire rack to cool 15 minutes, before turning out onto a plate to cool.
Vanilla Yogurt Cream Cheese Frosting:
1 cup of yogurt cheese – dripped for 48 hours (I drip about 1 and 2/3 cups yogurt, to end up with 1 cup of Yogurt Cheese)
2 rounded cups of Icing Sugar
a generous 1/4 cup of butter
1 tsp. Organic Vanilla
Combine all of the ingredients into a bowl, and with a hand mixer, beat until light and incorporated. Refrigerate a couple of hours before icing the cake.
Then slice the cake in half, spreading a good layer of icing onto the bottom half of the cake. Cover with the other half, and generously ice the top of the cake. Enjoy!