The fluffiest ever gluten free maple cake, made with almond flour and oat flour, and refined sugar free!
I seriously can’t get over the texture of this cake! It’s fluffy, moist, and light. Plus, the flavor is out of this world. Maple syrup and butter= heaven. Can’t beat it!
The cream cheese frosting is the best simple addition, too. It’s a simple mixture of Greek yogurt, maple syrup, coconut sugar, and vanilla extract. I love a little cinnamon sprinkle on top too!
This cake honestly tastes like a fluffy pancake. I can’t get enough!
I’ve been baking up a storm (if you haven’t noticed lol), and I’m loving getting creative with new treats. Baking is seriously so therapeutic to me!
The cake is gluten free, refined sugar free, and can be made dairy free. It’s so simple to make (it’s a one bowl recipe!), and made with staples that I always have on hand.
I want to thank you all for all of the comments and ratings you have left on my recipes, as well as all of the love and shares on Instagram! I can’t tell you how much it truly means to me! You guys are the best.
Have fun baking this new favorite treat of mine 🙂 Can’t wait to hear what you think! xoPrint
Gluten fluffy maple cake bars with a yogurt cream cheese frosting. Dairy free options and refined sugar free!
- 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)
- 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.
*I have not made this with any flour substitutes. I cannot guarantee the results when substitutes are made!