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    You are in: Home / Recipes / Maple Walnut Cake Recipe
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    Maple Walnut Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Rachel-Snachel's Note:

    For those who like maple syrup, this is for you.

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    Units: US | Metric


    1. 1
      Preheat oven to 325.
    2. 2
      In a small bowl, add dates and boiling water - set aside and cool to room temperature.
    3. 3
      In a food processor, add he flours, 2/3 cup walnuts, baking soda and salt - process until the walnuts are completely ground. Scoop the mixture out into a medium bowl.
    4. 4
      Add the cooled date and water mixture into the food processor - process until smooth, scraping down the sides once or twice. Add egg, 3/4 cup maple syrup, oil, butter, 2 teaspoons vinegar and vanilla - continue to process until smooth. Pour the date mixture into the dry ingredients; stir just until combined. Scoop the batter into a 10" round springform pan lightly coated with nonstick spray.
    5. 5
      Bake until a toothpick placed in the center comes out mostly clean, with a few moist crumbs attached (about 28 to 35 minutes). Use a thin sharp knife to run around the edges before removing the side of the springform pan. Remove cake from pan and place on a wire rack to cool completely.
    6. 6
      To make the topping, whisk together 2 tablespoons maple syrup, 1 teaspoon vinegar and confectioners' sugar until smooth; if the mixture is too thick to spread nicely, add a teaspoon or two of water. Pour the topping onto the cake; use an off-set spatula to spread the mixture over the top of the cake. Scatter the top with the remaining toasted walnuts.

    Ratings & Reviews:


    Nutritional Facts for Maple Walnut Cake

    Serving Size: 1 (144 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 514.3
    Calories from Fat 209
    Total Fat 23.2 g
    Saturated Fat 5.3 g
    Cholesterol 41.7 mg
    Sodium 205.6 mg
    Total Carbohydrate 73.8 g
    Dietary Fiber 4.5 g
    Sugars 46.7 g
    Protein 6.7 g

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