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Maple walnut cake

Maple. Walnut. Cake.

Three words when paired together make your mouth water and cause you to run to the kitchen to pop the kettle on for tea. Or, at least, that’s my reaction. It’s gooey. It’s a great combination of flavours. It makes you want to read a book on a cold or rainy day. It brings to mind happy memories and can cheer any bad mood.

So on to the recipe!

What you’ll need:

For the streusel:

1/2 cup brown sugar 1/4 cup white flower 1/4 cup chopped walnuts 1/2 tsp cinnamon 3 tbsps melted coconut oil For the cake:

2 cups self-raising flour 1 tsp baking powder 1/2 tsp salt 1/2 cup brown sugar 1/2 cup maple syrup 1/2 cup coconut oil 1/4 cup oat milk (you can use an alternative like almond, soya, or cashew too) 2 flax eggs (1tbsp ground flax 1 1/2 tbsps water) 1 cup sour cashew creamed (can you soya sour cream or 1 cup blended and soaked cashews with a 1/2tsp lemon juice) For the topping:

1/2 cup icing sugar 2 tbsps maple syrup 1-2 tsps oat milk

Directions:

For the streusel:

In a bowl, combine all the ingredients and mix with a fork until crumbly. For the cake: Preheat your oven to 180°C (350°F). Spread some coconut oil on the bottom and sides of an eight inch square pan.

In a second bowl, combine the flour, baking powder, salt, brown sugar, and walnuts. In a smaller bowl, make your flax egg and let sit for 5 minutes. Then add in your maple syrup, oil, milk, and sour cashew cream. Make a well in your dry ingredients and pour in the wet ones. Stir until just combined. Spoon half the cake batter into the tin and then sprinkle half the streusel over top. You may want to take a fork and gently churn the streusel into the wet cake batter. Pour the remaining cake batter into the tin and sprinkle your remaining streusel over top. Bake for 30-35 minutes, or until a toothpick can be cleanly inserted and removed. Once removed from the oven, let cool for about 15 minutes. For the cake topping: In a bowl, combine the sugar, maple syrup and oat milk. Stir until a thick, pourable icing forms. Drizzle over the warm cake. Cut and serve!