Sugar-free maple syrup and sugar substitute make this a cake that everyone can enjoy. It tops a fluffy and light buttercream cake.

How To Make Maple Cake

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Preparation:
30 mins
Cooking:
50 mins
Total:
1 hr 20 mins
Serves:
16

Ingredients

Cake

  • 1 ½ cup cake flour
  • 1 cup buttermilk
  • 5/8 cup non-fat dry milk
  • 2 tsp. baking powder
  • 1 ½ tsp. baking soda
  • 1 cup walnut halves
  • ½ tsp. salt
  • 3 tbsp. canola oil
  • 1 tbsp. vanilla extract
  • 2 large eggs room temperature
  • 2 large egg whites room temperature
  • 1 ½ cup Splenda Granular

Maple Cream Frosting and Drizzle

  • cup whipping cream light
  • ½ cup Log Cabin Sugar Free Low Calorie Syrup
  • 2 large egg whites
  • 1 tbsp. water
  • 1 tsp. vanilla extract
  • 1 tsp. unflavored gelatin
  • 1 tsp. cream of tartar
  • 1 pinch salt

Instructions

To make cake

  • Preheat oven to 325 degrees.
  • Toast nuts until fragrant, approximately 4-6 minutes. Let cool.
  • Combine 2/3 nuts, flour, baking soda, baking powder and salt in a food processor or blender.
  • Process until nuts are finely ground. In a medium bowl, combine buttermilk, oil and vanilla. Set aside.
  • In a large bowl beat eggs, egg whites, Splenda and non-fat, dry milk with an electric mixer on high speed, until mixture is thick and pale, approximately 3-5 minutes.
  • Fold a portion of the dry ingredients into the egg mixture.
  • Then fold a portion of the wet ingredients into the egg mixture.
  • Continue process until both the dry and wet ingredients are combined with the egg mixture.
  • Start and end with the dry ingredients.
  • Bake in 2 greased and floured 2x9 pans at 325 degrees for 25 minutes.

To make Maple Cream Frosting and Drizzle

  • In a small bowl, combine water and vanilla.
  • Sprinkle with gelatin and let soften for 1 minute.
  • In a double boiler bring about 1 inch of water to a slight simmer.
  • In a heatproof mixing bowl, combine egg whites, syrup, cream of tartar and salt.
  • Set bowl over simmering water and beat with an electric mixer on low speed, moving beaters constantly, until an instant thermometer reads 140 degrees.
  • This should take approximately 3-5 minutes.
  • Increase mixer speed to high and continue beating for 3 minutes.
  • Remove bowl from heat.
  • Add gelatin mixture and continue to beat until cooled to room temperature, approximately 4-5 minutes.
  • In a chilled bowl, beat cream with electric mixer until firm peaks form.
  • Fold into meringue with rubber spatula.

Arranging the cake

  • Place 1 cake layer, top-side down, on a cake plate.
  • Spread 1 cup frosting on cake.
  • Top with second cake layer top-side up.
  • Spread remaining frosting over top.

Nutrition Facts

Calories: 241kcal | Carbohydrates: 31g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 322mg | Potassium: 231mg | Fiber: 1g | Sugar: 19g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg