Maple cake from A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts (page 138) by Philip Khoury

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute agave syrup for golden syrup.

  • SKCol on May 11, 2026

    I found this cake a little difficult to make. I had to restart the dry caramel as I burnt it. The instructions in the cookbook and the video seem to differ a little which makes it a bit confusing. I left the cream in the fridge for 6 hours (as the recipe states) and I could not get it to whip at all. I then put it in the freezer for 15 minutes (per the recipe) and still nothing. So I then weighed the cream and halved it. Using half of the cream and half Flora whipping cream. Which worked great. The other half of the cream I left in the fridge for another day and then tried whipping out of curiosity and it then did whip perfectly. So in my experience the cream needs 12-24 hrs in the fridge. This cake does taste good and looks impressive. I had two non vegans say it was the best cake they’ve eaten in ages. I just don’t think I’d probably make again due to my difficulties.

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