Ingredients
- Frosting:
- Nonstick oil spray for pans 1 1/3 cups oat flour
- 2/3 cup almond milk
- 1/2 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar 3 large eggs, at room temperature
- 2/3 cup unsweetened applesauce 1/4 cup walnut oil
- 2 teaspoons fresh lemon juice 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon xanthan gum (available at natural food stores, online, and many supermarkets) 1
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 11/3 cups heavy cream
- 1/4 cup Grade B pure maple syrup
- 1/4 teaspoon maple extract
- 1 cup toasted and coarsely chopped pecans
Preparation
Step 1
1. Position oven rack in center of oven and preheat oven to 350°. Spray two 6x2-inch round cake pans with oil. Line bottoms with rounds of parchment or waxed paper and spray paper.
2. To make cake: In large bowl, using wooden spoon, stir all of ingredients together make thin batter. Divide evenly between prepared pans.
3. Bake until cakes spring back when pressed in center with fingertip, about 40 minutes. Let cool in pans on wire cooling rack for 10 minutes. Run dinner knife around insides of pans to loosen cakes. Invert cakes onto wire cooling racks, and unmold. Remove paper, turn cakes right side up on rack, and let cool completely.
4. To make frosting: In medium bowl, whip cream, maple syrup and extract with electric mixer set on high speed until stiff peaks form. Place 1 cake layer, flat side up, on serving plate. Spread with about 1/2 cup of whipped cream. Top with second layer cake, flat side down. Frost top and sides of cake with remaining cream. Press pecans onto top and sides of cake. Refrigerate until ready to serve.