Description
Gluten fluffy maple cake bars with a yogurt cream cheese frosting. Dairy free options and refined sugar free!
Ingredients
Scale
- 1/3 cup butter, melted (or sub vegan butter- you want the butter flavor for this one so I don’t recommend coconut oil!) ⠀
- 2 eggs ⠀
- 1/3 cup maple syrup ⠀
- 1/4 cup coconut sugar ⠀
- 1/4 cup greek yogurt (can sub dairy free yogurt or sour cream) ⠀
- 1 tsp vanilla extract ⠀
- 1 + 1/3 cup fine almond flour* ⠀
- 1/3 cup + 3 tbsp oat flour* ⠀
- 1/3 cup gluten free old fashioned rolled oats ⠀
- 3/4 tsp sea salt ⠀
- 1 tsp baking soda ⠀
For the frosting:
- 1/2 cup plain greek yogurt
- 2 tbsp maple syrup
- 1/2 tsp coconut sugar
- Small splash of vanilla extract
- Cinnamon and coconut sugar for topping (optional)
Instructions
- Preheat oven to 350°F and line an 8x8in square baking dish with parchment paper.
- In a large bowl, whisk the butter, eggs, maple syrup, coconut sugar, yogurt, and vanilla until smooth.
- Mix in the remaining dry ingredients, and stir until a smooth batter forms.⠀
- Pour the batter into 8×8 baking dish and use a spatula to spread it evenly.
- Bake for 25 minutes. Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely before slicing. Don’t skip this cooling process, or your cake will not hold together well.
- While cake is cooling, whisk the frosting ingredients together in a small bowl until smooth. Once cake is cooled, spread frosting on top and sprinkle with cinnamon and coconut sugar (optional). Slice into 12 squares. Store leftovers in the refrigerator.
Notes
*I have not made this with any flour substitutes. I cannot guarantee the results when substitutes are made!
My only problem with these is that I CAN’T STOP EATING THEM. I saw these on your Instagram and had all the ingredients so I thought I’d give it a try. They’re insanely tasty! I ran out of maple syrup halfway through and swapped in honey. I might be missing out on some crucial maple flavor/scent, but honestly I have no complaints. Didn’t have oat flour so I just ran a small batch of rolled oats through the food processor until it was powdery consistency. The cake turned out really light and airy and that cream cheese frosting is just *chef’s kiss* Love this!
★★★★★
Made this into muffins and wow wow wow I am speechless. The maple butter flavor is simple yet addicting and the whole oats add an amazing texture. It is even better the next day after sitting in the fridge over night! 100% recommend
★★★★★
These were a hit with the whole family yesterday. I noticed that in this recipe and your carrot cake recipe you use some ‘whole oats’. Is there a reason for this?
Often when you bake you follow the recipe to the T. Unfortunately what wasn’t clear is if you add both types of flour as listed or just one of the two. We couldn’t make it with almond flour since someone at our party was allergic so we tried coconut flour. When we substituted coconut flour, the batter was crumbly rather than actual batter; hence, on the second try we added just one of our two flours. Clarification for if you use both flour should be added because if you choose the wrong flour, it will turn your batter into crumbs.
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