Cozy up to a thick slice of this Spice Cake With Maple-Vanilla Frosting. With its tender crumb and rich, creamy frosting, it’s guaranteed to become a firm favorite.
As much as I love the summer and those endlessly sultry nights that come with it, fall definitely has its own set of charms. It’s no wonder that toward the end of August, my mind shifts from sunny vacations and suntan lotion to cozy sweaters, pumpkin-spiced everything, and the return of my baking mojo. You see, during the sweltering summer months, my oven is exchanged for my outdoor grill. Baking cookies, cupcakes, and other treats just doesn’t seem all that appealing when even lifting a finger means breaking a sweat.
But when the leaves start to turn and colorful pumpkins fill the stalls of my farmers’ market, baking is my way to get the most out of the season. With its aromatic goodness courtesy of warm cinnamon and nutmeg, this spice cake with maple-vanilla frosting certainly captures the essence of fall. Its tender, moist crumb and velvety, maple syrup-laced frosting make every bite utterly delightful. And the best part is that it’s the perfect afternoon treat with a steamy mug of tea but also does exceptionally well at your holiday table or next festive gathering.
Pretty presentations
Sure, the beauty of this cake is its irresistible taste, but that doesn’t mean you can’t dial its appeal up a notch or two. And it’s all in the presentation! One of my favorite ways to serve a slice is with a scattering of fresh blueberries and perhaps a whisper of lemon zest or a single curl of lemon rind. You can also dust each slice with (sifted) cocoa powder and garnish it with a few chocolate-covered espresso beans. Crowning the cake with chopped nuts, especially pecans and walnuts, and a drizzle of sugar-free maple syrup is also an excellent idea.
How do I store leftovers?
Leftover cake can be stored in an airtight container in the fridge, where it will keep well for up to 4 days. Bear in mind that over time, the cake might get a little dense and dry. The cake can also be frozen (preferably unfrosted) for up to 3 months. Double-wrap the cake (sliced or whole) in plastic wrap to prevent freezer burn. Defrost in the fridge overnight. For best results, top the cake with freshly made frosting.
Similar recipes to try
If fall also means baking for you, we’ve got plenty of recipes for you to try here. A good place to start is by making The Best Keto Pumpkin Bread (not kidding!). This moist and tender cake is quite the hit at festive brunches and such a treat when topped with these addictively delicious Keto Candied Pecans.
Looking for something yummy to take to your child’s next bake sale? Whip up a batch of these Keto Pumpkin Spice Whoopie Pies and compliments are guaranteed!
Spice Cake With Maple-Vanilla Frosting
Ingredients
- 2 cups almond flour
- 1 cup + 2 tablespoons sugar-free icing sugar
- 2 tablespoons + 1 teaspoon brown sugar substitute
- 1 1/2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1/2 tablespoon nutmeg
- 4 eggs
- 8 tablespoons butter melted and cooled
- 2 tablespoons vanilla extract divided
- 8 ounces cream cheese softened
- 2 tablespoons butter softened
- 4 tablespoons sugar-free maple syrup
Instructions
To Make The Cake:
- Preheat the oven to 350°F and grease a round 9-inch cake pan.
- In a stand mixer or large bowl, combine the almond flour, 1 cup of sugar-free icing sugar, 2 tablespoons brown sugar substitute, baking powder, cinnamon, and nutmeg.
- On low speed, add eggs one at a time, mixing well after each egg. Add the 8 tablespoons of melted butter and 1 tablespoon vanilla extract. Mix well until combined, scraping the bottom and sides of bowl if necessary.
- Transfer the batter to the cake pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before unmolding and frosting.
To Make The Maple-Vanilla Frosting:
- Beat the cream cheese and the 2 tablespoons of softened butter until fluffy.
- Add the 2 tablespoons icing sugar and 1 teaspoon brown sugar substitute and beat until fully incorporated and smooth.
- Add the remaining 1 tablespoon of vanilla extract and the sugar-free maple syrup and mix well.
- Spread the frosting on cooled cake and serve.
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