Maple Pudding Cake
This cakelike pudding is baked with maple caramel sauce for a Québécois dessert that’s rich, comforting and irresistible.
- Prep time20 min
- ServingsPortions 6
- 2 cups (500 mL) plant-based whipping cream
- 1 1/2 cups (325 mL) pure maple syrup
- 1/2 cup (125 mL) packed brown sugar
- 1 1/4 cups (310 mL) all-purpose flour
- 1 1/4 tsp (6 mL) baking powder
- 1/4 tsp (1 mL) salt
- 3/4 cup (175 mL) granulated sugar
- 1/2 cup (125 mL) Becel® Plant-Based Unsalted Bricks
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- 3/4 cup (175 mL) plant-based whipping cream, divided
- Maple Sauce: Preheat oven to 350°F (180°C). Grease 11 x 7-inch baking dish.
- In small saucepan set over high heat, stir together plant-based whipping cream, maple syrup and brown sugar. Whisking, bring to a boil. Reduce heat to medium-low and cook, whisking frequently, for 5 minutes. Transfer half to small serving pitcher. Pour remaining maple sauce into prepared baking dish.
- Cake: In medium bowl, whisk together flour, baking powder and salt.
- In large bowl, using handheld electric mixer, beat together sugar and Becel® bricks until light and fluffy. One at a time, beat in eggs until incorporated. Beat in vanilla. Beat in half the flour mixture until just combined, then beat in 1/4 cup (60 mL) plant-based whipping cream. Beat in remaining flour mixture until just combined.
- Gently pour batter over maple sauce in baking dish; smooth top.
- Bake for 20 to 25 minutes or until toothpick inserted into centre of cake comes out clean. Let cool for 15 to 20 minutes.
- In another medium bowl, using handheld electric mixer with clean beaters, whip remaining plant-based whipping cream until soft peaks start to form.
- Serve cake warm with dollops of whipped cream and a generous pour of maple sauce from the reserved pitcher.
Garnish with pinch of ground cinnamon or freshly grated lemon zest if desired. Leftover maple sauce can be stored in an airtight container in the refrigerator for up to 1 week. Pour over ice cream, waffles or yogurt parfait.