Vegan Maple Turtle Cake Recipe

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Vegan Maple Turtle Cake
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Ingredients
26
Count
Nutrition
4347
Calories
Total time
180
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, cocoa powder, baking soda, salt, and sugar in a large bowl to blend well. Whisk oil, coconut milk, maple extract, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers.
  2. To make caramel, in a small saucepan over medium-high heat, bring the sugar, agave nectar and water to a boil, stirring well at first to dissolve the sugar. Turn down the heat to low and cook until the liquid is deep amber in color, about 15-20 minutes, swirling the pan occasionally to ensure even cooking. Remove the pan from heat. Very carefully (the mixture will bubble), stir in the coconut milk, earth balance butter vanilla, maple extract, and sea salt until smooth. Let cool until it is a thicker constency before using on cake (it gets thicker as it cools).
  3. To make frosting, whisk all ingredients together in a medium bowl until very smooth, adding more cocoa powder if the frosting is not thick enough, or more coconut milk if too thick. Place a layer of cake on a plate, and spoon about 1/2 cup frosting over, almost to the sides, then scatter with about 1/2 cup of toasted pecans and drizzle with a heaping 1/4 cup caramel. Top with a another cake layer and repeat. Top with another cake layer, another frosting layer, pecans, caramel, then the top cake layer. Spread the remaining frosting over the top and the sides of the cake, and arrange whole pecans decoratively on the top of the cake. Drizzle with caramel, and let it drip down the sides.
  4. *if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4346.82 Kcal (18199 kJ)
Calories from fat 1547.02 Kcal
% Daily Value*
Total Fat 171.89g 264%
Sodium 2627.57mg 109%
Potassium 1358.2mg 29%
Total Carbs 746.79g 249%
Sugars 699.92g 2800%
Dietary Fiber 20.61g 82%
Protein 21.48g 43%
Vitamin C 4.3mg 7%
Iron 10.5mg 58%
Calcium 253.6mg 25%
Amount Per 100 g
Calories 581.3 Kcal (2434 kJ)
Calories from fat 206.88 Kcal
% Daily Value*
Total Fat 22.99g 264%
Sodium 351.38mg 109%
Potassium 181.63mg 29%
Total Carbs 99.87g 249%
Sugars 93.6g 2800%
Dietary Fiber 2.76g 82%
Protein 2.87g 43%
Vitamin C 0.6mg 7%
Iron 1.4mg 58%
Calcium 33.9mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 100.5
    Points
  • 126
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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