Maple Spice Cake


I make this a little different every time, according to the taste of those we’re serving so feel free to experiment!

Cake Batter:

3 cups Flour (we’ve done all White to all Whole Wheat, the more the whole wheat flour the more dry the cake when baked)

1 cup White Sugar

2 tsp. Baking Powder

½ tsp. Baking Soda

1 ½ tsp. fine grain Sea Salt

Mix all dry ingredients. Then add:

2/3 cup Vegetable Oil (usually use Canola, but it’s FABULOUS with Coconut oil, especially with Vanilla instead of Maple)

2 tsp. Maple Flavoring (opt., would recommend Vanilla if not putting in Maple)

2 Large Eggs

Enough water (I’ve used almond milk) to make a thick, barely pourable, batter.


1-1 ½  cup Brown Sugar (depending on how sugary you like things)

1 Tbsp. Ground Cinnamon

1/8 tsp. Ground Nutmeg (opt., great with Pumpkin/Apple Pie Spice or Cloves)

Mix all Layering ingredients together.

Pour half of batter into greased baking pan. Sprinkle Layering in even layer over batter. Pour remaining batter on top of Layering. Sprinkle remaining Layering on top of batter. Bake in 350 degree F oven for about 30 minutes or til golden brown and done in middle.

Variation: You can pour a stick of melted butter on top when finished with layering to add extra decadency (and a lot more fat and calories which is why we don’t do that anymore;), but it is delicious that way!