Skip to main content

Gluten free maple cakelets

These deliciously moist dense cakelets are sandwiched together with a creamy maple syrup frosting, making each and every bite taste like fall!
The recipe is originally from Williams-Sonoma which I have adapted so they are gluten free.

Gluten Free

24 Cakelets

Method

Maple cakelets

  1. Preheat oven to 180 deg C (350 deg F).

  2. Place flour, xantham gum, baking powder, salt & cinnamon in a bowl and stir to mix, leave to one side.

  3. Grease and flour the cakelet pan, tap out any excess.

  4. Beat butter and sugar with an electric whisk until the mixture is light and fluffy.

  5. Gradually beat in eggs.

  6. Reduce the speed to low and gradually add flour mix and milk, alternating between the two.

  7. Spoon a generous tbsp of batter into each well on prepared tin.

  8. Tap pan on work surface to remove air bubbles.

  9. Cook for 12 mins or until inserting a cocktail stick into each cake comes out clean.

  10. Leave to cool for 15 mins.

  11. Using a serrated knife carefully saw off any cake that rose above the edge of the pan.

  12. Carefully turn out onto wire rack and leave to cool.

  13. Wash and dry pan and repeat with remaining batter.

  14. Add the maple syrup and vanilla extract and continue beating until light and fluffy,

Maple cream cheese frosting

  1. Beat the cream cheese and butter on full power until light and fluffy.

  2. Reduce speed and gradually add maple syrup and icing sugar until well combined.

To decorate

  1. Spread 1 tsp of frosting onto flat side of cakelet.

  2. Place flat side of matching cakelet on top.

  3. Repeat with remaining cakelets.

  4. Refrigerate until frosting is set.

  5. Dust with sieved icing sugar.

Ingredients

Maple cakelets

  • 280g gluten free plain flour

  • 1 tsp xantham gum

  • 0.75 tsp gluten free baking powder

  • 0.5 tsp salt

  • 1 tsp cinnamon (ground)

  • 180ml milk

  • 1.5 tsp vanilla (extract)

  • 185g butter (unsalted)

  • 237g granulated sugar

  • 1 tbsp maple syrup

  • 3 large eggs (lightly beaten)

Maple cream cheese frosting

  • 2 tbsp butter (unsalted)

  • 60g cream cheese

  • 3 tbsp maple syrup

  • 185g icing sugar

You might also like...

Equipment...

Ingredients...

Buy Torie Jaynes Stylish Home Sewing on Amazon
Torie Jayne on Spoonflower

On Pinterest...

Latest recipe...

Gluten free strawberry & white chocolate chip cookie recipe
Gluten Free Strawberry & White Chocolate Cookie Recipe

Last week I shared my gluten free raspberry and dark chocolate chip cookies using Waitrose Cooks...

Latest notebook...

Micro eggs
Micro Chocolate Eggs

I love these tiny Micro chocolate eggs from Tesco and usually buy at least one bag a year to use...