Maple-Pecan Layer Cake With Gingerbread Frosting from Vegan Desserts by Hannah Kaminsky
For every holiday dinner, the task of creating one show-stopping grand finale of a dessert falls on me, and it seems as though the cakes get bigger and taller with each passing year. This is one be...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ¼ Teaspoon Ground Nutmeg
- 1 Tablespoon Baking Powder
- ½ Cup Almond Meal
- 1½ Cups Plain Non-Dairy Milk
- 2 Tablespoons Molasses
- 4½ Cups Confectioner’s Sugar
- 1½ Teaspoons Ground Cinnamon
- 1½ Teaspoons Ground Ginger
- ¼ Cup Granulated Sugar
- ⅓–⅔ Cup Chopped Pecans, Toasted
- 1½ Cups Non-Dairy Margarine
- 1½ Cups Chopped Pecans, Toasted
- 1½ Teaspoons Baking Soda
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Ground All Spice
- ¼ Teaspoon Ground Cloves
- 1–3 Tablespoons Plain Non-Dairy Milk
- ½ Cup Canola Oil
- Whole Pecans, For Decoration (Optional)
- ¾ Teaspoon Salt
- 4 Cups All-Purpose Flour
- ½ Cup Unsweetened Apple Sauce
- 1 Tablespoon Apple Cider Vinegar
- 1½ Cups Maple Syrup
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